Fresno Wedding Cakes: The Sweet Center of Your Wedding Reception

Fresno Wedding Cakes: The Sweet Center of Your Wedding Reception


By : Dirk Wagner of www.1a-wedding.com


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A wedding is a much awaited occasion for every couple; the frenzy
of the wedding preparations and planning are proof of this.
Every detail in a wedding ceremony and celebration are being
planned to make it perfect; from wedding dresses to wedding
souvenirs, wedding decorations to wedding receptions, and
wedding guests to wedding invitations. Everything must be in
order for the day of the wedding. And of course, who could ever
forget about the wedding cake? A wedding celebration won’t be
complete without wedding cakes, be it a simple one or the
grandest ever. And every guest is curious about what and how
the wedding cakes will look like, yes, everybody will get
excited about it; everyone wants to see the wedding
cake!  That's why choosing the right wedding cake baker is so important!


During weddings and at the wedding receptions, aside from
waiting for the bride and groom, there’s another center of
attraction for the guests, and that’s the wedding cakes.
Everybody seems to be eager to see what the wedding cakes will
look like, not to mention how it will taste. So nowadays,
wedding cakes won’t just look like a plain wedding cake.
Today, most wedding cakes have motifs and different styles, this
depends on what design of wedding cake the couple wants or what
the wedding coordinator thinks best fits the wedding.  Every
wedding cake in this modern day, has a theme and different
categories; and it’s among the wedding details where you’ll have
to spend some more if you want it to be the best.

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The internet offers many wedding cakes ideas for your
wedding and wedding themes. You can have traditional wedding
cakes if you’re planning for simple but elegant wedding themes.
You can have multi-layered wedding cakes or single-layered one.
Wedding cakes also vary in sizes, it’s for you to decide how
big you’re wedding cakes will be. Nowadays, conventional wedding
cakes designs and themes are becoming common. So, if
you want unique wedding cake touches, you’ll look for one of the best wedding cake artists in your area.
Available wedding cakes designs today includes heart shaped with
flower designs that looks like a jewelry box; there are also
wedding cakes that look like an artistic decorative gifts with
matching ribbons and laces. There are also wedding cakes that
have floral themes. You can also have wedding cakes that are
separately baked and designed. These wedding cakes may be used
as a table decorator as well.  Whatever wedding cakes designs
and themes, you decide on; make that wedding cake
and it’s sweetness a lasting reminder of your wedding vows.

Source: brides.com via MyAnh on Pinterest

Source: emmalinebride.com via Emily on Pinterest

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Source: mybeloveds.tumblr.com via Exclusively on Pinterest

Source: brides.com via Exclusively on Pinterest

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Who Says, Buttercream Wedding Cakes Can't Be Artistic??

Who Says, Buttercream Wedding Cakes Can't Be Artistic??

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Icing A Wedding Cake With Buttercream Icing

by: Lorelie Carevy

Icing a wedding cake with buttercream icing may seem intimidating at first. my sage advice to you is, don't be afraid of the cake." With practice and some wedding cake decorating tips from me you will dominate the cake and become an expert at frosting in no time.

You will need: a turntable, a spatula designed for spreading icing, cardboard rounds, plastic wrap, a frim cake, a good icing recipe and patience.

My first most important tip is always use a very cold cake. In fact I reccommend freezing the layers prior to filling and frosting them.

My second tip is to use a soft (but not too soft) buttercream recipe. My favorite is an Italian Meringue. It is light and fluffy and not too sweet.

After your cake layers have cooled, you will wrap them in plastic wrap and freeze for at least a few hours, overnight is even better.

(Note) You can cut one cake to make two layers if you bake them in the higher sided pans, which you can get at your local craft store. Wilton is a good brand. If you choose to do this, then cut the cakes after they have cooled, but before they are put into the freezer.

You will need cardboard rounds, precut to each cake size that you are planning on using. Two for each cake to slide under the cakes as you work with them and to serve as a base for each finished cake.

Filling the cakes: For a practice cake, I recommend filling the cakes with plain buttercream icing. No fancy mousses just yet! The cold cakes will solidify the buttery mixture quickly so that the layers will not slide around while frosting the cake.

The first layer of frosting that you put on your cake is called a crumb coat. A crumb coat is a thin layer of icing that is used to seal in the crumbs. This makes it much easier to frost without getting those yucky crumbs mixed in.

The crumb coat doesn't have to look good because you will be covering it with a thick layer at the end with a final coat. Once you crumb coat your cake, you need to return it to the fridge or freezer to firm it up a bit.

Now for your final coat: Place the filled and crumb coated cake onto the turntable and plop a large amount of frosting onto the top of the cake. Now spread from the center out with your spatula, being careful not to press too hard. I always use a back and forth motion while turning the table.

You should end up with some icing further out than the edges of the cake. It should be fairly thick, you will be scraping the excess off later. Now work some of that icing down the sides of the cake gently while turning the table. Don't try to make it look great yet. The idea here is to get the buttercream thick on the entire cake and then scrape it down to perfection later.

Now keep adding it to the sides as needed until the whole cake is covered. You are now ready to scrape some of the excess frosting off. Angle the spatula vertically, and using the edge of it, as you turn the table slowly. Some of the icing will form a ledge that is slightly higher than the top of the cake.

Once you get the sides looking pretty good, start working the top edges. Angle the spatula horizontally and start at the opposite side bring the spatula towards you as you turn the table. Be gentle and don't scrape away too much or it will make a divet.

Keep in mind that you will be putting a border around the edges and decorations on top or possibly a another cake on top, so if it is not absolutley perfect you will be able to cover some mistakes or uneveness.

The final step is to heat up the spatula with hot water and then go over the sides one more time and the top once to really make it smooth. You will need a long wide spatula for this.

You can store your cakes in the refrigerator uncovered once they are frosted. Just make sure that there are no dominating odors, because the buttercream will absord some of that.

Practice makes perfect!!!! as my mother used to annoyingly say to me while I practiced my notes and chords on the instrument of my choice, the organ, believe it or not!!!

The same applies to cake decorating!

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