Post # 1
So this is a bit of an odd one – can anyone relate?
Ever since we got engaged, it’s been my partner’s plan to bake our wedding cake (he’s quite the amateur pastry chef), which I thought was very cute. However, after booking our dream venue, we found out that their catering policies do not allow food that is not prepared by licensed food vendors.
Now, I should be clear that even if we’d known this in advance, we still definitely would have booked the venue, because we love it so.
There is one possible solution: the events lady said that if he could find a bakery in that city that would allow him to use their facilities to bake, and then write a letter to the venue certifying that the cake was up to health codes, then he could make the cake. Now that seems pretty outlandishly elaborate, and my fiance’s pretty much given up on it. But before we give up completely, I thought I’d ask all of you. Has anyone here run into similar regulations? Did you actually manage to get around them somehow by using professional baking facilities?
Post # 3
Unless he has a friend in the industry he might have trouble finding a bakery that just lets him come in and bake his wedding cake. If you can do it though, go for it.
Post # 4
would he be ok baking it for the rehearsal dinner. I know it’s not the wedding, but it is an option.
Post # 5
I have never been in this situation, but the first thing I would do is check with local cooking colleges. We have one here that has their own catering company (Sullivan College) and I would think that would be the easiest way to have your request accepted. They might let your Fiance bake the cake in their facilities.
Post # 6
Your venue is covering their A**. If a venue provides food then they are liable for anything that comes out of there. Not saying this would happen at all, but if someone got sick at your wedding, they could be sued.
Check with your local health department about codes. Be honest about your situation. They will give you the best solution to the dilemma. The biggest concern with probably be the use of eggs and butter. These are considered “potentially hazardous” food items. This means if they are stored or handled improperly, they expose consumers to the risk of foodborne illnesses.
If you just need a licensed kitchen, you can check with a church or community center about using their facilities.
Post # 7
Well, thanks for the advice! I’ll check out local cooking colleges fo sho.