All Different Flavored Cakes For A Wedding - Anyone Do This?
Decorating By Edibleart Updated 25 Jan 2007 , 10:33pm by jcakes17
Hi everyone! It's been awhile since I have posted! Just wondering if anyone has done a wedding that has a lot of different flavored/types of cakes and used them like a dessert buffet? I think we will be doing 8" or 9" round double-layer cakes in several flavors and also some bundt cakes and angel food cakes. I am wondering if anyone has any experience with something like this and has any advice or recipes?!?!
TIA
Yes, I've been to weddings where there were sweet tables; it was great!
The White Almond Sour Cream cake on this site is wonderful:
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
HTH
I've had weddings in which the tiered cake is made up of 3 or 4 different flavors. I always caution brides about one thing when ordering a cake like this. Normally, when I cut their wedding cake, I will start with the bottom tier and work my way up. That way, if there is any cake left over, it will be the smaller, easier to store tiers. However, if each tier is a different flavor, then all cakes must be cut at once (as opposed to one tier at a time). So there is a high probability that they will have a number of partially cut cakes leftover, which is difficult to store and keep fresh. If they still want the multi-flavors, I will, of course, make them and cut them, but they have been warned about all the partial already-cut cakes that they may have left.
This bride is not going to have any decorated cakes (bummer!) but just a large selection of different flavored round cakes. She wants to have generous sized servings so I was thinking 12 or 16 slices from an 8" 2 layer cake. Would that make a larger portion?
One problem: the guests will be spending extra time trying to decide which yummy treat to go with. The line will back up. Be prepared.
I have small bundt pans that I got on clearance (8 for $10). They take about 1/2 cup batter each. Would work great for a selection like your bride is planning. And they wouldn't take much decorating time, as the frosting is just drizzled on. But maybe the bride wants bigger cakes instead of individual?
Since we're on the subject, can I ask a slightly unrelated (but kind of related) question: How much would y'all charge if you (the cake designer) were cutting the wedding cake?
Mine is built into my pricing. If they wanted a D&R (Drop and Run) cake AND someone to stay and serve it, I would charge for one person, 4 hour minimum at $25/hour. That would cover my expenses to send one of my crew to be there for a cake-only cutting.
If they wanted D&R but wanted ME to stay and cut it, I would discourage that by telling them my time is billable at $100 per hour, 4 hour minimum.
Now if they want to buy my wedding cake package...... it's all included.
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