Posts Tagged ‘Birmingham Weding Venue’

Jan
6th

Guide to a Perfect Birmingham Wedding: Comments from a Wedding Venue on the Wedding Cake (2 of 2)

Posted in: Wedding Traditions, Weddings | 1 Comment »

The Wedding Cake is a tradition going back centuries. Cutting the cake is also one of the highlights of the wedding reception. Choosing the cake is actually one of the more complicated decisions you will need to make during your wedding planning.

There are a number of misconceptions about a wedding cake. The biggest is that the wedding cake is for show, not for taste. Nothing could be further from the truth, but the fact remains that you probably have experienced a rather dry, freezer-tasting cake at a prior wedding.
This blog will attempt to simplify the cake-choosing ordeal so your cake becomes one of the fond memories of your perfect wedding!

The initial emotion most brides-to-be experience when looking for a cake is STICKER SHOCK! Cakes are expensive! A typical wedding cake costs between $500-$2000! This does not mean that you are going to have to pay that much, but many brides do. The number of slices and the complexity of the design and decorations heavily influence the cost of the cake. You can save a lot by having several smaller cakes or even cupcakes. You can also save a lot by avoiding the highly decorated cakes for something a little less complex.

The first step in planning for a cake is to find the baker. Ask around. There are numerous options ranging from a solo home based baker to grocery stores to even Walmart and Sams Club! Remember that some places actually use “frozen cakes” to start. Although this may save money, you may sacrifice taste. Ask around, check the Internet, talk to your venue manager and caterer. Talk to a wedding planner. All of these are good sources start with. Remember that all of the decisions regarding the cake are not essential to actually “book” the baker; you can make your choice of the baker prior to completing all of the other steps. Remember that the bakers that are in great demand may “book-up” a year in advance. Also note that a deposit is typically required so plan ahead.

The second step is to choose a design and components. Since the number of guests can influence the design, you will need to have at least an estimate of your guest count prior to this step. Since most cake decisions are occurring about 3 -6 months ahead of the wedding, most brides will have created a guest list for reference by the time you need this number.

Components vary as widely as the number of brides each year! You can choose the flavor of the actual cake, the types of fillings, the flavor of the icing and more! Take some time to consider each of these. Remember that each layer of the cake can offer a different choice so be prepared to explore your options.

Design: as unique as you! As you consider your cake, check out photos of cakes on Pinterest or other web sites. Choose a number and share the photos with your baker. The more communication you have with your baker, the more likely he or she will know exactly what you want. There are numerous basic styles ranging from “traditional” to whimsical. As you look at cakes, you will probably find a few that are very close to what your dream cake should be like. Remember that you can modify it to make it very personal.

Color: can be virtually any color. No rule says that you must have white icing! You can match your wedding colors or even choose a different color. Provide swatches of fabric or even paint chips from a paint store so you baker knows exactly what color you want.

Ask when the cake will be created. Cakes that are frozen for a few days will still taste fine, but the shorter the time between creation to plate the better!

Transporting your cake is a high-risk activity. We advise brides to have the baker deliver and set up the cake. We also suggest this happen late in the set-up process so workers setting up the band equipment, tables and chairs, lighting and other decorations do not attempt to move it. You can find lots of catastrophic stories about wedding cakes on the Internet!

Remember that the cake can include non-edible components such as ribbon or fabric.

Cake Toppers: Unless you have a vintage cake topper from a loved one, don’t top it with a cheesy plastic topper. It will detract from the art-work! Some couples use a topper that has meaning such as a special vase, piece of coral from a trip they took, a monogram, a seasonal item such as a snowflake or autumn leaves.

When should you cut the cake? Traditionally the cake cutting signifies the end of the wedding, but many couples choose to cut it at the end of the dinner so people who wish to leave before the party starts (think of the elderly) can enjoy it.

Plan for a complimentary color for the linen on the cake table.

Use a decorative cake stand to make your wedding cake really stand out. Woodrow Hall has several to choose from!

Woodrow Hall has purchased “pin lights” (compact flood lights that shine a rather focused beam) to shine on your cake to really highlight your masterpiece! Remember that when the room lights are dimmed, most colors look beige or grey! We offer these lights to specifically highlight your creation!

Remember that a Wedding Cake is a piece of art. It will probably vary somewhat from any sketches or photos or colors you are attempting to match.

Woodrow Hall would love to assist you with your wedding plans!

Call or text 205-243-4243 or 205-200-6494 or contact us by email at Tazmine@WoodrowHall.com or Tom@Woodrowhall.com

You can also schedule a time to stop by at Woodrow Hall by visiting our scheduling tool on our website:

http://www.genbook.com/bookings/slot/reservation/30175518

We look forward to serving you!

Dec
8th

Guide to a Perfect Birmingham Wedding: Comments from a Wedding Venue on the Wedding Cake (1 of 2)

Posted in: Wedding, Wedding Traditions, Weddings | No Comments »

A wedding cake is a work of art. And art can come in a variety of forms. Likewise, cake makers use a variety of terms to describe the ingredients and decorating techniques. This first blog on Wedding cakes will define the various terms so you can walk in informed and confident!

CAKE TERMS YOU NEED TO KNOW!

Gumpaste: a mixture of cornstarch, gelatin and sugar used to create realistic appearing flowers and fruit

Cornelli: a decorating technique used to crate lace-like patterns

Pulled Sugar: boiled sugar mixture that is edible and can be pulled to create flowers and bows

Dragees: edible balls of sugar coated with gold or silver

Basketweaver Latticework: a piping technique that creates interwoven basket-like patters of vertical and horizontal lines

Buttercream: a butter-based, creamy smooth icing that stays soft. Can be used to create piping, swags and decorative rosettes. This icing will not survive a hot summer outside wedding, as it will melt! But if your wedding is inside, this icing can be much less expensive and just as good-looking as fondant.

Swiss dots or dotted Swiss: A random piping technique that creates a find dot Swiss fabric

Fondant: an icing made from cornstarch, gelatin and sugar that is rolled out like pie-crust with a porcelain looking finish. It can be stretched over numerous shapes. This icing can handle heat like no other! One of the more expensive icings.

Ganache: Rich sweet chocolate icing or filling that is more dense than a mousse but less dense than fudge. This is a temperature sensitive icing that does not handle hot humid conditions

Torte: a cake with a thick texture that does not use leavening agents such as baking powder or soda

Marzipan Paste: A fondant like paste that can be rolled into sheets or molded into shapes. Made from ground almonds, sugar and egg whites. Beware the nuts if you are hosting to nut allergic guests

Pillars: wood or plastic structural elements to create a tiered cake

Royal icing: A paste like icing that dries to a hard and brittle final product. Made from egg whites and sugar. Used for latticework, beading, bows and flowers.

Whipped Cream: a soft whipped icing that goes well with fruit filled cakes but will not handle outside warm weather temperatures.

Woodrow Hall would love to assist you with your wedding plans!

Call or text 205-243-4243 or 205-200-6494 or contact us by email at Tazmine@WoodrowHall.com or vintageromance@woodrowhall.com

You can also schedule a time to stop by at Woodrow Hall by visiting our scheduling tool on our website:

http://www.genbook.com/bookings/slot/reservation/30175518

We look forward to serving you!