Sylvia Weinstock is an incredible cake designer.¬† The¬†pastry chef¬†you¬†select to design¬†your wedding cake¬†is crucial to the final appearance and taste of your cake.¬† Arrange a tasting with your pastry chef.¬† Each bakery has their own¬†“signature¬†recipe” ¬†for flavors, fillings, and icing.¬† Find out if your cake will be made from scratch or if it will be frozen at any time.¬† Find out if your bakery will deliver and setup your cake, including your cake topper.¬† For your initial cake consultation, take photos to share with your pastry chef so they see your vision of your cake style, shape,¬†and color¬†preference.¬† Make sure you get a color swatch to take with you for your pastry chef to keep in your cake file.¬† Your only limitation is your imagination.¬† Use a design from the bodice of your wedding gown, a monogram from your invitation, or another detail which may be enhanced to create a design thread for your wedding theme.¬† You may want to have different flavors and fillings on different layers so your family and friends get a variety.
Buttercream ‚Äď icing made of butter, sugar and eggs, and may be used as a filling, or to create details and flowers which are edible.¬†¬†
Fondant ‚Äď icing which coats the entire cake and makes a seamless canvas for decorating.¬† You either love it, or could live without it ‚Äď taste it. ¬†You will love the look, and many brides prefer the taste to get the versatility in their design.
Whipped Cream ‚Äď heavy whipping cream and sugar, the same whip cream you know and love.¬†
Royal Icing ‚Äď icing which is strictly for decorating complex patterns and details.¬† Used for a lot of ornate cookies ‚Äď the hard icing you see on top.
Copyright 2011, Kim Horn, Master Bridal Consultant
To you have your own personal wedding planner, contact:
Kim M. Horn, MBC
Master Bridal Consultant | 1 of 59 in the World
Publisher | Pres. | ArizonaBridalSource.com
AZ State Coordinator | Assoc. of Bridal Consultants
ABC 2010 Conference Chair