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, 28 April 2008
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.
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).
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.
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.
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.
Sunday, 23 March 2008
Sky High, I'm Gonna Testify
I'm sure that probably the best view of London can be seen from the 40th floor of The Gherkin (30 St Mary's Axe). Last week was the cake and menu tasting of a lovely couple and from what brides tell me, this is one of the most enjoyable parts of planning the wedding.
The manager and staff of Searcy's pulled out all the stops and a great time seemed to be had by all. On our part we at Elizabeth's Emporium provided five different cake flavours, one which was specially made at the request of the couple. We had a lot of fun trying to perfect the recipe, which went down very well. The next stage will be discussing and finalising the specifics of the cake, which we are very excited to be making, as it is so apt for such a cosmopolitan couple. So watch this space.
Now we continue with our series, the A to Z of Wedding Cakes below:
G for Ground work
You have to do a lot of ground work to uncover the right cake designer but it is worth it for the peace of mind and confidence it will give you in the long run. Always ask friends, family and recently married couples for recommendations, or you can ask your event planner to source someone for you. Another good way to uncover someone is via your reception venue; as they are likely to have used rigorous criteria to vet and select their cake suppliers. Therefore, word of mouth can be your most powerful search tool!
A lot of cake makers will showcase their creations on their websites and this is a time for you to see whether you like their work. Designs can range from the simple, traditional, modern, cool to the elaborate. When you do make contact, ask them how they would describe their style and in turn, expect to be asked questions about the date of your wedding, the number of guests you expect the cake to feed and the style and feel of your wedding. Arrange a meeting to view their portfolio and discuss your ideas but most importantly this would be a good time to see if there is a good personal connection or chemistry as trust is a crucial element in your relationship.
H for Hire costs
Just like it is essential to choose the right accessories for your wedding dress, the right accessories and how a cake is displayed can make all the difference. It is advisable to think about whether a cake table will be provided, its location, how it will be dressed, and about other accessories such as the cake stand and the cutting knife.
However, the right accessories may come at an extra cost, so ensure that it is included as part of the package when you book your venue. If not, so make sure you bear this is mind when discussing your requirements with your cake maker and the venue.
The manager and staff of Searcy's pulled out all the stops and a great time seemed to be had by all. On our part we at Elizabeth's Emporium provided five different cake flavours, one which was specially made at the request of the couple. We had a lot of fun trying to perfect the recipe, which went down very well. The next stage will be discussing and finalising the specifics of the cake, which we are very excited to be making, as it is so apt for such a cosmopolitan couple. So watch this space.
Now we continue with our series, the A to Z of Wedding Cakes below:
G for Ground work
You have to do a lot of ground work to uncover the right cake designer but it is worth it for the peace of mind and confidence it will give you in the long run. Always ask friends, family and recently married couples for recommendations, or you can ask your event planner to source someone for you. Another good way to uncover someone is via your reception venue; as they are likely to have used rigorous criteria to vet and select their cake suppliers. Therefore, word of mouth can be your most powerful search tool!
A lot of cake makers will showcase their creations on their websites and this is a time for you to see whether you like their work. Designs can range from the simple, traditional, modern, cool to the elaborate. When you do make contact, ask them how they would describe their style and in turn, expect to be asked questions about the date of your wedding, the number of guests you expect the cake to feed and the style and feel of your wedding. Arrange a meeting to view their portfolio and discuss your ideas but most importantly this would be a good time to see if there is a good personal connection or chemistry as trust is a crucial element in your relationship.
H for Hire costs
Just like it is essential to choose the right accessories for your wedding dress, the right accessories and how a cake is displayed can make all the difference. It is advisable to think about whether a cake table will be provided, its location, how it will be dressed, and about other accessories such as the cake stand and the cutting knife.
However, the right accessories may come at an extra cost, so ensure that it is included as part of the package when you book your venue. If not, so make sure you bear this is mind when discussing your requirements with your cake maker and the venue.
Tuesday, 18 March 2008
Flashdance...............................
First, when there's nothing but a slow glowing dream
That your fear seems to hide deep inside your mind..............................................
Ever since I saw the movie Flashdance many moons ago, I have harboured secret ambitions to overcome my shyness and strut my stuff on stage. Alas, I grew into adulthood, became somewhat responsible and that was the end of that dream.
Until I met a fabulous dance teacher called Tara (http://www.funkydance.co.uk/) who taught what she called 'Funky Dance'. After months of classes and rehearsals, a mixed group of us which included children, girls, and ladies of a certain age like me, performed in front of a paying audience of three hundred and five hundred in the first and second shows on Saturday the 16th March.
It was both the most terrifying and exhilarating thing I have ever done and my family and friends were very pleasantly surprised at how good and professional we were. So a big thank you to Tara, her husband Piers who helped with the music, lightning and stage effects and most of all to all the brave ladies who felt the fear and danced anyway!
Now what does all this have to do with cakes, you might ask. Well pushing oneself to do something different and totally unexpected is risky but definitely worth it even if one falls flat on one's face! At Elizabeth's Emporium, we try to do something different from the norm in our own way and hopefully it pays off in the end!
That your fear seems to hide deep inside your mind..............................................
Ever since I saw the movie Flashdance many moons ago, I have harboured secret ambitions to overcome my shyness and strut my stuff on stage. Alas, I grew into adulthood, became somewhat responsible and that was the end of that dream.
Until I met a fabulous dance teacher called Tara (http://www.funkydance.co.uk/) who taught what she called 'Funky Dance'. After months of classes and rehearsals, a mixed group of us which included children, girls, and ladies of a certain age like me, performed in front of a paying audience of three hundred and five hundred in the first and second shows on Saturday the 16th March.
It was both the most terrifying and exhilarating thing I have ever done and my family and friends were very pleasantly surprised at how good and professional we were. So a big thank you to Tara, her husband Piers who helped with the music, lightning and stage effects and most of all to all the brave ladies who felt the fear and danced anyway!
Now what does all this have to do with cakes, you might ask. Well pushing oneself to do something different and totally unexpected is risky but definitely worth it even if one falls flat on one's face! At Elizabeth's Emporium, we try to do something different from the norm in our own way and hopefully it pays off in the end!
Saturday, 15 March 2008
It is not how much you do, but how much love you put into what you do
I had the pleasure of attending a number of exciting events in the past week. The highlights for me was meeting highly motivated entrepreneurs who were very keen to share their knowledge and experience and listening to passionate speakers educate me about their respective areas of expertise. One thing they all had in common was their belief in their ability to change the world for the better. They have made me think about using Fairtrade products more often and when placing my order for ingredients this week, I found myself asking my various suppliers questions about their supply chain.
For more information on how you can help make a difference, please visit http://www.fairtrade.org.uk/
I also had a generous offer to join a register of TV experts and I will let you know how I get on in due course!
Continuing our series on the A to Z of Wedding cakes:
E for Etiquette
Read up on wedding etiquette, so you know who has the responsibility for doing and paying for what. For instance, in some cultures the father of the bride bears the responsibility for a large part of the wedding costs, but increasingly, couples are now paying for their own wedding. When it comes to the wedding cake, there is now a trend towards not just going for the tradtional three tier cake but alternatively, having a cupcake tower made up of individual cupcakes or fully iced mini cakes. Some couples also request a groom’s cake at the wedding, which could be a novelty cake that reflects the groom's hobbies or passions.
F for Flavours and Fillings
Gone are the days when wedding cakes were heavy, stodgy fruit cakes. Nowadays, you can choose from a variety of flavours, ranging from chocolate, vanilla, carrot and lemon cake to unusual flavours like banana, lime and coconut and coffee and walnut. We've even had requests for Red Velvet cake and Apple Cinnamon cake.
Fillings can range from French vanilla buttercream and white and dark chocolate ganache, to orange buttercream, mocha buttercream, lime cream cheese to Morello cherry. For a bit of variety, you can have different flavoured tiers to cater for different tastes and to offer variety to your guests.
For more information on how you can help make a difference, please visit http://www.fairtrade.org.uk/
I also had a generous offer to join a register of TV experts and I will let you know how I get on in due course!
Continuing our series on the A to Z of Wedding cakes:
E for Etiquette
Read up on wedding etiquette, so you know who has the responsibility for doing and paying for what. For instance, in some cultures the father of the bride bears the responsibility for a large part of the wedding costs, but increasingly, couples are now paying for their own wedding. When it comes to the wedding cake, there is now a trend towards not just going for the tradtional three tier cake but alternatively, having a cupcake tower made up of individual cupcakes or fully iced mini cakes. Some couples also request a groom’s cake at the wedding, which could be a novelty cake that reflects the groom's hobbies or passions.
F for Flavours and Fillings
Gone are the days when wedding cakes were heavy, stodgy fruit cakes. Nowadays, you can choose from a variety of flavours, ranging from chocolate, vanilla, carrot and lemon cake to unusual flavours like banana, lime and coconut and coffee and walnut. We've even had requests for Red Velvet cake and Apple Cinnamon cake.
Fillings can range from French vanilla buttercream and white and dark chocolate ganache, to orange buttercream, mocha buttercream, lime cream cheese to Morello cherry. For a bit of variety, you can have different flavoured tiers to cater for different tastes and to offer variety to your guests.
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