Monday 28 April 2008

All things cake and wonderful

Time sure does fly when you're having fun! I can't believe it's been a few weeks since my last blog. We've had quite a few enquiries, bookings and meetings with potential clients which all went well. There have also been a number of marketing opportunities which we couldn't have imagined, so it's all good. All I'm allowed to say at the moment is watch this space for an announcement in the nearest future.

We now continue with our A to Z Guide to Wedding Cakes below:

O for Order
As soon as you can, obtain a written quote on aspects of the cake design, flavour, the number of tiers, delivery costs, hire charges and other details. This will give you time to see if every requirement of yours had been noted accurately and to also raise other issues that you might have. It is also worth providing the cake maker with the name of a designated person on site who s authorised to take delivery of the cake. At Elizabeth's Emporium, we may also ask for a signature ad take a digital photo as confirmation that the cake, was delivered in great condition.

P for Price

While it is advisable to shop around for the best price in order to get value for money, you may have to pay a premium for a particular cake designer’s brand, design, experience and reliability. For brides on a budget, please do not be afraid to approach a cake maker whose work you like. A lot of charm and wanting to be a part of your special day may persuade a cake maker to work with a limited budget that will get you what you want for less money.

Monday 14 April 2008

Cake my day!

Another week, another tasting. This time a delightful couple who once again voted our chocolate cake to be the best they've ever had! Although they had made up their minds about the cake flavour they wanted for their wedding, it didn't do them any harm to try our other cake flavours, which all went down very well. The style of cake they chose is one of my favourites but they've added their own twist and I can't wait to show you all the final product.

I also had a very productive meeting with one of the biggest party planners and props hire companies in the country and it never ceases to amaze me how lovely people from the big name companies can be. I undertook a tour of their props warehouse, which was divided up into various party themes and it made my week. My favourite prop was a huge, white blinged up sled constructed for a snow queen party. I imagined myself (being the cake queen extraordinaire of course) sitting on it and waving regally to all my 'subjects'! As my sister would say, in your dreams missis!

As usual, please find the continuation of our A to Z series below:

M for Marzipan

Commonly used by cake decorators to cover fruit cakes, it is made from almonds and has a sweet, distinctive taste. It helps to protect the cake from drying out, preserving all the moisture in the cake. However, be aware that some of your guests might be allergic to nuts in any shape or form and it is advisable to warn such guests.

N for Notice

It’s best to give your chosen cake maker as much notice as you can, preferably a minimum of three to six months’ notice. This will ensure that there is enough time to discuss and execute every detail of the design and content of your cake and there is also enough time for the designer to incorporate any changes. Having said that, you will find that some bakers can accommodate time constraints if you ask very nicely. At Elizabeth's Emporium we have certainly accommodated a bride who rang us in a panic after being let down by her cake maker. We had just two weeks to out together a delicious three tier confection that resulted in one of the nicest letters we have ever received from a bride.

Sunday 6 April 2008

What I hear I forget, What I see I remember

The RSVP event, the UK's largest event dedicated to the Corporate Party and Special Events industry took place on the 2nd and 3rd of April at the Business Design Centre in Islington. The show was a huge success and the energy and buzz generated was fantastic. Among other things, it allows event planners to source hundreds of brand new exhibitors ranging from the quirky to the fabulous.

Elizabeth's Emporium partnered with the Powder Puff Girls (http://www.thepowderpuffgirls.com/), who are a team of talented and fabulous beauty professionals. They offer a unique and original service that can be adapted to suit any event. Founded by former ballet dancer and make up artist, Katie Reynolds, they were winners of the RSVP 'What's Hot' 2007 award. Most visitors to their stand could choose to have a manicure, get their make up done and also leave with one of our individually packaged, canape sized luxurious chocolate cupcakes.

The feedback we got was incredible, and some people were almost afraid to bite into the cupcakes because they looked soo beautiful. Katie however convinced them to take a bite as they tasted even better than they looked!

I also got some feedback from Wedgwood about their bridal window this week. The store manager rang me to say that never in all her time working at the store have they had so many people enquiring and registering for tableware. She also had a large number of enquiries about our cakes in the window, so here's hoping!

Continuing from where we left off last week, The A to Z of Wedding Cakes:

K for Kids

If you will be inviting a lot of children to your wedding consider having a separate table for them with their own mini wedding cake or individual cupcakes. You can also prepare a goody bag for each child to take with them at the end of the party. Another great idea might be to hire a children's entertainer to keep them amused for a few hours. It is gestures like this that help to make your wedding memorable to both the parents and the children.


L for Leftovers

In the old days, it was customary for brides to save the top tier of their wedding cake for their first wedding anniversary or the birth of their first child. To preserve the cake properly, first double wrap it in clingfilm, and then double wrap it with foil and place in a suitable container in the deepest part of your freezer. Some brides may choose to send cake samples to family and friends who could not be at the wedding or some ethically conscious brides send theirs to homeless shelters (however you have to make sure that this is acceptable for health and safety reasons).

Tuesday 1 April 2008

Wedding Fairs



Having spent the last week preparing for a wedding fair at the Crown Moran Hotel in Cricklewood, which took place on Sunday the 30th March, I am exhausted. We were lucky to secure a much coveted spot and we attracted a lot of attention due in part I'm sure to the variety of cake samples we had on display. Taking pride of place on the display table were two cakes; the first was a fairy tale castle cake, which always appeals to my inner five year old. It was a supermoist vanilla sponge with a Swiss meringue buttercream and raspberry conserve filling and it looked amazing. The second cake looked like a cushion and was topped with an edible white chocolate slipper. It was a lemon drizzle cake with a buttercream and Sicilian lemon curd filling.


We've received a lot of enquiries as a result of the show, so fingers crossed..........................

Again, we continue with our series, The A to Z of Wedding Cakes below:

I for Icing

The icing on wedding cakes can range from royal icing, fondant or sugarpaste, chocolate to butter cream. Traditionally made with egg whites and icing sugar (although many bakers now tend to use meringue powder) and is useful for covering fruitcakes after the marzipan has been applied. Glycerin is occasionally added to prevent the icing from setting too hard.
As well as coating cakes and biscuits, royal icing is usually considered a decorative icing since it can be used to create flowers and figures. Royal icing is often piped into shapes which are allowed to harden on a non-stick surface. These can then be arranged to create edible decorative effects on a variety of sweet foods.
Fondant or sugarpaste is a soft, pliable sugar dough that holds up well, particularly in the heat. It can be used to make many decorations and helps keep the cake moist and well protected.
Buttercream is a combination of pure butter and sugar and sometimes diary products. There are several recipes commonly used, and some may require refrigeration. Therefore, if your wedding cake will be left out in a warm environment, be aware that a buttercream icing may not hold up.
However, if you have a particular preference, let your cake designer know, although it is worth noting that a particular design or look may only be achieved using a particular medium.


J for Judgement

Trust your instincts and the evidence when choosing a cake designer. It is better to go for a less elaborate cake that will be delivered on time, to cost and to standard than to go for a badly executed elaborate cake. Ensure that your invoice specifies the design, size and cake flavour and time of delivery for the sake of clarity.