Post # 32
- Wedding: May 2014 - Madison, WI
For me taste is very important, I want myself and my guests to be able to enjoy the cake. I have been to weddings where the cake is not the only dessert being served and when that’s the case it may not be as big of a deal but if only the wedding cake is going to be the dessert it can be a dissapointing end to the meal.
Post # 33
Good points. I had not thought about that.
Post # 34
I wouldn’t waste my money on a gross cake. I could care less what someone’s wedding cake looks like but if it tastes bad A LOT of people will remember that!
Post # 36
Overbaking the cakes could be the reason why they’re dry and crumbly. Could just be her recipes, but the leavening sounds off.
Commercial cakes (Walmart) usually make their “frostings” with just a couple ingredients. Crisco, and powdered sugar. That’s how they get those ridiculously bright, mouth-staining colors, why it never melts, and why it’s so sweet. This baker could be using the same. She could also just be using a standard American buttercream which is just butter, powdered sugar, and a little milk and vanilla. Some people find that too sweet.
Sometimes people focus too much on pretty and not enough on taste. There’s nothing more sad to me than a beautiful cake that doesn’t taste good. It’s pointless!
I echo previous posters. Do you have a friend or family member that bakes cakes you love? If you have limited options, that might be the way to go.
Post # 37
Taste is so much more important than what the cake looks like. I mean, your husband and you will oh and ah over it, there will be a few photos taken with too much flash, and then it will be cut for the guests. Pretty moment over, all down to flavour. I decorate cakes myself, and even if I want them to be pretty – the most important thing to me is that they taste and behave as one expects. I rather re-do a batch of cupcakes before serving something crumbly! And her comment about salt in the icing… o_O. Eh, no – you just don’t use as much icing sugar!
I recommend that you try out the cakes made by the other person in town. If everyone likes them, ask him to create a very simple cake that you can decorate yourself. Either with fresh flowers, with icing (if you have a friend that’s good at it – you can practice at cutting boards back home) or with sugar flowers that you can get from a baking supply store.
Post # 38
Wait a second– her response to your feedback of it being too sweet was that she could put more salt in the icing? Ermmm salt is supposed to enhance the sweetness, not mute it. Adding salt is going to make it taste MORE sweet, not less.
I take back my earlier feedback— if she doesn’t know the way your taste buds react between salt and sweet, she’s not a professional, and I wouldn’t hire her. I’d have a try with the other baker and if design/decoration is their weakness, look into cake designs that feature chocolate drizzle or fruit syrup drizzles, which are less challenging to execute than fondant flowers and such, but can still look stunning. Here’s my gorgeous cake which is actually a fairly simple decoration to execute, even if it looks amazing and dramatic. FWIW it was insanely delicious. One of my guests even had dreams about this cake. Chocolate cake w/peanut butter mousse, peanut butter Italian butter cream, chocolate drizzle and reeses cups. NOM.
Post # 39
@eocenia: The wedding cake is 3 tiers all white with luster dust a few pearls and a monogram in the center. It is not overly complicated. For the grooms cake, Fiance wants it to look like one of our cats. I dont know why, he just has his little heart set on it. So that would have to be done by a professional. I will be going to a baker just not the one in town. Our cat is a calico and tabby mix, so they will have their work cut out for them.
Post # 40
@fishbone: It does look wonderful.
Post # 41
You buy a cake to eat it, not to stare at it. And if you’re following tradition, if you think that tastes like shit now, wait until you get it out of your freezer in a year. Gross!
Post # 42
@Klu007: listen. i take cake very seriously so yes it’s extremely important that it tastes good.
it sounds like she’s not adding enough butter to her mix but i’m sure she won’t be open to that kind of criticism.
Post # 43
@Klu007: What if you went to the other cake baker and tol them you wanted a naked cake – they are getting more and more popular – and then you dont have to worry about his decorating skills.
Post # 44
@Klu007: Ok, you can have someone else make the three tier cake, purchase some pearl dust (~$7) and silicone moulds for the pearls (http://www.amazon.com/First-Impressions-Molds-Silicone-Mould/dp/B001JTC0UY) and do the decorations yourself. Should be really easy.
As for the cat… that’s a different story. Cat’s are always difficult to capture, so there you’ll have to make sure that you get someone that really knows what they’re doing.
I’ll make my own cake and haven’t settled on the flavours yet, but I might create something similar to what you had – Fiance would cry tears of joy. 🙂
Post # 45
Taste is so much more important!!!! I don’t like the taste of fondant, so I won’t be having a fondant cake. My cake might not look as amazing and fancy as someone elses, but I want to like how my cake tastes, and I want my guests to like it too! To echo someone else, people won’t remember what it looks like (besides “pretty” or something else non-descript), but they’ll likely remember if it tasted good or bad! I still remember my aunt’s amazing marble wedding cake 15 years later….yum.
How far away is the other baker? Is it worth checking her out? That is pretty sketchy that she doesn’t have wedding cake samples for you to try….isn’t that the point of the consultation?
Post # 46
@fishbone: Actually, it isn’t true that salt enhances sweetness. Most icing recipes will tell you to add a little salt if you feel the sweetness is too much for you. icing is all sugar and butter or crisco so it’s going to pretty much be sweet whatever you do. But I’ve always been told that salt mitigates the sweetness. I like sweet icing so I only add a tad of salt to my recipe.
But I agree with everyone else…get a different baker or go to the supermarket and get a cake there. I am making my own cupcakes and brought a batch into work for everyone to taste so that I could make sure they tasted good. I would hate to serve something that people didn’t like.