- 10 years ago
- Wedding: October 2011
So, originally I wanted to make my own cake. I teach culinary arts classes, I’ve been making family birthday cakes for years, I worked at a high-end cookware store. I thought “oh yeah, I got this.” Fiance said “NO. NO NO NO. NOT HAPPENING.” He does not put his foot down often, and ultimately, he was right. For me, when I bake something, it’s art first, food second, and I take it very seriously. I would have been a crazy person had I tried to make my own cake.
By the time we had this conversation, however, I already had an image in my mind of what I wanted. Our wedding colors are peacock colors (sapphire, turquoise, and a celery/olive type green) and I wanted to incorporate it without taking away from it looking like a wedding cake. So, I decided that I was going to color the cake with peacock stripes on the inside, and do textured white chocolate icing. I have done colored cakes before for family birthday cakes, and everyone ALWAYS loves cutting into the “plain” outer cake, to find the rainbow-colored inside.
Here’s a couple of cakes I’ve made just for reference:
So, when Fiance put his foot down I set out to find someone who would make this cake I’d already convinced myself of. My Mom directed me to this lovely ex-coworker who bakes cakes out of her home and was up for the challenge. Most of the bakeries I called were like “uh, pick from our books. that’s what we can do.” which surprised me quite a bit. Most bakeries also refused to do a cake with white chocolate, or buttercream frosting. They were insistant on using fondant. (Blech! If you’re considering a fondant cake, please please try it first. The do look nice, but most people will end up peeling it off.)
I adore the girl I’ve been emailing with, and we immediately set up a cake-tasting for the end of this month, despite the fact that we didn’t have a venue yet.
Then, continuing on the venue hunt, I finally found somewhere that fit into all of our specifications…except that they charge a $3 cake cutting fee if you don’t use their associate bakery. The cake that we’re getting from her is $3/serving, so that fee basically doubles the price of the cake. So now I’m torn between spending the extra money for something that will last all of about three hours, and be eaten, or sucking it up and using the venue’s bakery. (BTW…the venue’s bakery is actually a really nice bakery, Pastries by Randolph. Who has been known for doing catering and baked goods for parties at the white house.)
My other issue is, I love supporting artisans who work for themselves, from home, and hate to have gotten this woman’s hopes up. Mostly because, I’m a photographer, and I know how it is. So it seems like my money might be better supporting someone independent.