DIY Cake Month: The Groom’s Cake

Posted by Khris in DIY Projects & Tutorials, Food + Catering

armadillo cake,
originally uploaded by debbiedoescakes.

Some of the most-often asked questions you guys submitted for Cake Month were, surprisingly, about the groom’s cake.

This post is dedicated to answering your burning groom’s cake questions.

So, what is this “groom’s cake” thing?

Groom’s cakes have their origins in Southern (US) tradition. Single women, it is told, should be sent home with a piece of the groom’s cake (a fruit cake, by the way) to tuck under her pillow in order to catch that dashing husband they so desperately dream of. In our modern days, the groom’s cake is simply a second cake served either as an alternative or addition to. Many couples offer boxed slices of the groom’s cake to their guests as a favor or on-the-go treat.

Groom’s Cake Rules

There are pretty much no hard rules for the groom’s cake. Couples often elect to go whimsical in the design to reflect some aspect of the groom’s personality. They can be any combination of size, shape, color, and flavor. Have you seen the movie Steel Magnolias? There’s an infamous Armadillo cake in it made with red velvet cake so when you cut it, it looks like flesh.

Groom’s cake serving sizes are similar to that of the wedding cake. If you opt to have one, it’s safe to plan on serving 1 slice of cake for each person though not every guest may want 2 slices of cake (wedding + groom’s) at the wedding. If you’re not keen on serving 2 cakes at the wedding, the groom’s cake can be served at the rehearsal dinner or at a bridal luncheon/brunch the next day.

While the groom’s cake is a fun addition to your cake offerings, it is totally optional to have one.

DIY Cake Month: The Big Decisions

Posted by Khris in DIY Projects & Tutorials, Food + Catering

Now that you’ve decided you’d like to explore making your own cake where, oh, where do you begin? Don’t fret, my friends. In this post we’ll discuss the basics of getting started on your journey to cake bliss.

The Big Decisions

It all starts here, with these 4 questions.

1. What type icing do you want?
2. What cake flavor(s) do you want?
3. How many people will you be serving?
4. What design do you want?

Let’s break each of those down and talk about some options. [Read more below the jump.]

DIY Cake Month: Finding Decorating Classes

Posted by Khris in DIY Guides

Later in this series I’ll be recommending a few wedding cake books. Surprisingly, there are very few that are worth the money for beginning-intermediate home bakers. The best way to learn cake decorating techniques, in my estimation, is from good old hands-on experience. There’s simply no substitution for wrestling with real fondant or getting your fingers stained with freshly mixed colored gum paste. Having an experienced instructor is also a huge bonus to guide you through real-time dilemmas and to lend the helping hand of someone who’s “been there”.

You’ll find that most major cities and metro areas have ongoing decorating classes. They’re usually offered by:

• Michael’s Craft Stores. They’ve teamed up with Wilton (the leading consumer cake decorating company) to offer classes in many (if not most) Michael’s stores. I know my local Michael’s offers a discount on Wilton supplies if you sign up for their classes, which is a nice bonus. These classes are taught by Wilton-approved/trained instructors. (Wilton has their own curriculum and decorating techniques that each certified instructor must master.)
• Independent Cake Decorating Supply Shops. If your town is lucky enough to have a local cake decor supply, do ask if they offer classes. This is a great way to support local businesses and to be exposed to different supplies and techniques than you’d find at Michael’s. Like just about anything, the quality of cake supplies varies from manufacturer to manufacturer. I think it’s important to try out different ones.
• Community College/Adult Education. Some community colleges and adult education programs offer cake decorating classes. {Community Colleges by State}
• Culinary Schools. Some culinary schools/institutes offer pastry/cake decorating classes to non-culinary students. You’ll be taught by industry professionals, which could be very challenging (and fun!). {List of Culinary Schools}
• Private Individuals. Check out Craigslist or other community boards for individuals who teach cake decorating. My impression is that most are Wilton-trained.

Evaluating Classes

When evaluating classes, there are some important things to take into consideration:

1. What’s the teacher’s background? What training does she have? What’s her professional experience? How long has she been teaching?
2. Does the class require any pre-requisites?
3. Is there baking involved or is it just decorating?
4. How much hands-on time in each class student have?
5. What techniques are being taught?
6. How many projects are due in the course?
7. What’s the total supply cost for the class/course?
8. Must the supplies be from a certain manufacturer or from the store you’re taking the class in?
9. Check out the teacher’s portfolio. I highly recommend this because I’ve seen some reeaaaaally outdated styles being taught in some classes. (Lighted fountains and tiny plastic stairs, anyone?)
10. What’s the cancellation/missed class/refund policy? What happens if you miss a class or if you have to drop out?

[5/13: edited to fix punctuation error]

DIY Cake Month: Is A DIY Cake For You?

Posted by Khris in DIY Guides

The the siren song of a do-it-yourself wedding cake is a hard one to ignore. It seduces. It cajoles. “Make me” it sings. “You know you want to. All the cool kids are doing it. Maaaaaaake meeeeee.” It lures you into a false sense of culinary mastery and into the treacherous waters of cake disaster.

While there’s nothing quite like peer pressure from inanimate baked goods, most couples hire someone else create their wedding cakes. For a few adventurers, however, making their own cake is all too temping. Don’t think I haven’t noticed you as you fondle fancy molded cake pans at Williams-Sonoma and linger a little too long in the Wilton aisle at Michaels. Oh, I know your type.

You and I are kindred spirits, you see. We are would-be cake couturiers with grand visions of effortless, elegant culinary masterpieces adorning our table tops. We have pans. We have nifty decorating gadgets. We’ve watched every episode of Ace of Cakes. It’s just baking, right?

The harsh reality is that cake making is harder than it may appear. There’s a great deal of chemistry, artistry, and patience that goes into creating a beautiful, tasty cake. This, of course, doesn’t mean it’s impossible for a home baker to make something spectacularly divine. It is possible! But the big question here is: is the DIY cake experience right for you?

If you’re considering a DIY wedding cake, here are the most basic considerations to help you decide if this route is a good idea for you.

1. How many guests will you be feeding? (General rule: the bigger the cake, the harder to bake/decorate/transport.)
2. How many hours of baking and decorating time will you need? And do you have that amount of available time especially right before the wedding? A conservative estimate for a simple butter cream-frosted (no decoration) 3-layer stacked round cake to feed 120 people would take about 4 – 5 hours to make. (Measure, mix, bake, cool, frost.)
3. How important are taste and presentation to you? To your guests? The wedding cake is a high-profile part of nearly every wedding.
4. Do you have the tools — including a reliable oven — to do the job? If not, how much will it cost to buy all of the tools? Is your oven big enough to bake a 14″ round (or whatever is your largest size)?
5. How good is your math? Baking is nearly all chemistry. Exact measurements are crucial to good results.
6. How experienced are you at baking? At cake decorating? Are baking/decorating classes in your future?
7. Will you bake from scratch or a mix?
8. How elaborate will your design be?
9. Will you have time (and budget) to experiment with recipes and
   decorating if you’ve never done large-scale baking/decorating before?
10. Thinking of using fresh flowers for decoration? Great! Which common wedding flowers are are poisonous and should never be used on a cake?
11. How will you store the finished (or nearly finished) cakes? Do you have enough ‘fridge space?
12. How will you transport the cake?
13. Who will set it up at the venue?
14. Who will serve it? (Caterers will charge extra to do this for you.)
15. What if something goes wrong? What’s your Plan B or worst case scenario fix-it?

We’ll be talking more about the questions above in the coming days to
better guide you to decide if a DIY cake is in your future. I wanted to get you thinking about the time, skill, budget, and supply requirements to not only do it yourself but to do it well.

DIY Bride Book Error! Couture Silk Invitation Dimensions

Posted by Khris in DIYBride News

Hey DIYers,

There’s a big, fat omission in the directions/illustrations for the Couture Silk Invitation in The DIY Bride: 40 Fun Projects For Your Ultimate One-of-a-Kind Wedding on pages 35 – 41.

It looks like the cutting diagram and info for the pocketfold are missing. If you follow the book directions, you’ll make a pocket fold that’s 6″ wide x 9 1/4″ long. Wrong, wrong, wrong!

The finished size is should be 4 1/8″ x 9 1/4.

So, once you laminate the fabric to the cardstock for the pocket fold, you’ll need to trim the laminated piece to 8 1/4″ wide, not 12″ as demonstrated in the book.

This also affects the insert sizes. Wherever the directions call for 4 1/4″ width (either cutting or MS Word settings), that needs to be changed to 4 1/8″ (4.125″).

I do most sincerely apologize for any confusion this has caused! I know how frustrating incorrect directions can be.