Wedding Cake Traditions

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We have to believe that there was a time, somewhere in history, when the whole, “Will they/won’t they smash cake in each other’s faces!” scenario was actually clever and original (even if we couldn’t find any evidence of it). What we did find was the granddaddy predecessor to cake-face-smashing: the breaking of baked goods over the bride’s head. Customarily, the groom would gnaw off a bite of barley bread and then the remainder of the loaf was held above the newlywed bride’s head and then broken, showering her with crumbs and a soul-crushing message of her husband’s male dominance. Guests would then scramble to pick up any wayward crumbs off the floor as they were said to bring good … wait for it … luck!

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This tradition evolved as cake emerged as the preferred confection for wedding celebrations. Fortunately for the bride, a whole cake doesn’t break in two quite as dramatically as a loaf of bread, and so it was sliced on a table instead. Rather than scrounge for lucky crumbs on the floor, guests would stand in line while the bride passed tiny, fortune-blessed morsels of cake through her own wedding ring into the hands of the waiting masses. This act also fell by the wayside, as we can only assume the bride determined that it was a lousy waste of her time. Thus began the tradition of giving out whole slices of cake to each guest, not to be eaten, but to be placed under their pillow at night for (yup, here it is again) good luck and, for the ladies, sweet dreams of their future husbands.

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This leads to another sweet, delicious, buttercream-iced mystery to be solved: Why do couples eat freezer-burned wedding cake on their one-year anniversary? To answer this, we must look to the lyrics of a schoolyard classic: First comes love, then comes marriage, then comes a baby in a baby carriage! It used to be assumed that when there was a wedding, a christening would follow shortly. So, rather than bake two cakes for the occasions, they’d just bake one big one and save a part of it to be eaten at a later date when the squealing bundle of joy arrived. Eventually folks warmed to the idea of giving the poor kid his own, newly baked cake, but the custom of saving a portion of the wedding cake far longer than it should be saved and then eating it and deluding oneself to believe that it actually tastes good is one that persists to this day.

SUPER MOM

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SUPER MOM

An exemplary or exceptional mother, especially one who successfully manages a home and brings up children while also having a full time job.

 

 

Happy Mother’s Day to all of the Super Mom’s in the world.  ❤

 

Sweet Success!

My Candy Crush cake had to be two different flavors.  Being new to the business of cake art, I am not equipped with fancy gadgets that make things easier.  I have to get creative in all aspects, not just decorating.  So, here is how to make a cake separator with items you already have around.

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I cut a strip from a cake board that fit perfectly into the 12 inch pan I was using.  I wrapped it in wax paper and used some tape to hold it in place.  I filled each side with the flavor requested.  I then removed the separator and the cake mixes stayed in place.

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I repeated this step again to get the second layer!

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I put a lot of time into trying to find the right candies to use on my cake.  My husband even got involved and offered to check some stores for me.  In the end, I made them from fondant.  I couldn’t get the candies to match up in size.  I found online that you can actually purchase Candy Crush Candy!  Next time I may try that!

Here is the link!  And also on Amazon!

http://www.dylanscandybar.com/Candy-Crush-Candy/b/7729178011

Cake-spiration!

I love when a client gives me free rein on their cake.  They tell me, “Just see what you can come up with”  and immediately my mind starts racing.  I have seldom created the same cake twice so each order is unique and different.  This makes my job exciting and challenging.   I crave the create-ability! I grab the pencil and clean paper and let my imagination flow! I create one sketch and send it to my client.  Once they have responded I can make changes if needed or create a whole other sketch. Luckily, this hasn’t happened before.

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I read some good advice when I was starting out “Never design anything you would not be able to create”.  Common sense right?  Well, it is something I have to keep in mind while designing because although I want every cake to be a new challenge and earn more experience, I also want to be realistic and follow through.  So every design I make I am confident I can create before I send it to my client.  I’ve already built each layer, covered it with fondant,created the decorations…in my head.  And even though I haven’t created it before, I know I will be able to.

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I had an idea for a family tree cake come to me one evening while I was driving home from my day job.  I thought about it a few more times that evening but never put it on paper.  The idea kept coming up over the next few days until I finally sat down and sketched it.

When you allow yourself to be creative the inspiration will flow!

It’s just a cake…No it’s not!

This is something you may have heard.  When a couple gets married there is always a picture of the bride and groom cutting the wedding cake.  When people go to a wedding what do they talk about?  The dress and the cake!  The cake is always the centerpiece at a wedding, birthday party or special event.

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Custom cakes are not just cakes.  They are works of art that are central to the celebration.  Also, from the business aspect, your cakes are not just cake you throw in the oven and hope it comes out right.  Your cakes are tried and true recipes, icing, cake boards, dowels, fondant, decorating tools, days of work preparing decorations, planning, sketching, designing, and working with the client, then you deliver the cake and make sure it is perfect before walking away.

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Those that compare your cakes to those at grocery stores do not understand that  those cakes were flash frozen months ago and then decorated as fast as possible with buckets of pre made icing.  Grocery stores have cakes, you provide a lasting memory, a conversation piece and a work of art!

Halloween spirit!

I love this time of year!  Our decorations are up.  Going to carve the pumpkin tomorrow.  And I can’t wait to get some photos outside with the beautiful colors of the leaves!  Here are a couple of my Halloween cakes!  I have another one to add-on Monday that I cannot show yet.  Everything is edible!

 

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Drawing again!

1236871_1441588666067136_2008646949_nOne of the great benefits of Nay’s Kitchen is that I am drawing again.  I had no idea how much I missed it.  A gun cake was requested for a surprise birthday.  Although I had never attempted to create one before,  I felt I could accept the challenge. This was the design I came up with and it was approved.  I created a 10 inch cake.  With a knife, I began cutting.  I decided to form the trigger and finger grip separate.  Looking back, next time I will take the risk and keep it all one piece.  Once I had the gun carved out I carefully cut the cake in two layers.  I added my icing and then put the cake back together again. Camouflage was requested and so I covered the gun in the marshmallow fondant I had made.  I decided to carve out the trigger and finger grip in one piece with the cake I had left over.  Covering the trigger and finger grip with fondant was a little time-consuming but I finally got it together and attached it to the gun with icing.  The grip on the handle was made with marshmallow  fondant and I used the tip of a knife to create the holes.  The bullets are fondant as well as the site on top.

Here is the finished cake!

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Sugar Spice & Everything Nice

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That’s what little girls are made of!  I had the best time creating this baby shower cake!  I had never made this one before but was ready for the challenge.  I decided to make each section separately and then place them all together once complete.  The baby’s bottom was a ball of marshmallow fondant with the sides slightly indented for the legs to fit into.  You could also mold Rice Krispies for the bottom and then cover in fondant.  The legs and feet and also toes were formed by hand separately and then joined together with a dab of water using a paint brush. ??????????

 

In order to get the flesh color for the baby’s legs, feet and toes, I used the smallest amount of Wilton’s brown icing color to my fondant until I got the desired color.  I was really pleased with the baby blanket!  Because I do not have any fancy tools or molds, I have to get creative.  I colored my fondant using Wilton’s pink icing and then rolled it out.  Using a knife, I made the criss -cross pattern covering the entire blanket.  Then, I used a fork to make the holes to give it a kind of quilt look.  One of my favorite cakes!