Need a little smile? A break? At least for us, nothing brightens our feed like pet pics! Wedding themed pet pics? Better yet!
We’re pet fans, big and small we love them all. Imagine our delight at finding this doggone awesome (!!!) collection of incorporating dogs into weddings, and even in cakes and wedding cake toppers.
In an informal survey 59% of couples would like to have their pets be part of their wedding. Having them there in ‘person’ may not always be possible but there are other ways that they can play a part in their peoples day! Thanks to Top13 Pawsome Animal Stories! Bet you have some great ideas! We can’t wait to see your fur baby cake tribute!!
Enjoy the eye candy (bet it also makes you hungry!)
Which one of the images below is your favorite?
“Gil and Luna, as most couples, absolutely adore their pups and wish to incorporate them in all the things they do. Their big day is no different, but how can you include them elegantly?
Creating wedding dog photos is the simple option, have them well groomed and take some nice pictures. But Gil and Luna went for a project way more creative than that. Their two dogs Einstein and Chimney were permanently immortalized on the topper for the couple’s beautiful wedding cake, and they are simply too adorable!
It so happens there is a growing trend for this type of idea, since a great number of people attempt to doggify their wedding day. There are a great number of choices for people who wish to incorporate their beloved dogs in their wedding, like ring bearing collars and pup styled cakes and toppers.
Scroll down and check the creative solutions below!
As Spring wedding season is just around the corner, I have cake on my brain! We share with you 12 Iconic Wedding Cakes in case cake is on your brain too! 2 are our favorites to round out the list to 12 Iconic Wedding Cakes! If you’re suffering from wedding cake sticker shock you’ll appreciate Elvis and Priscilla’s cake which to create today would cost over $23,000! I had to chuckle at the wedding photo of George Harrison and Patti Boyd, supermodels do NOT get married like this today do they???
David Bowie & Iman
Iman’s Herve Leger gown and Bowie’s Thierry Mugler tux were almost secondary to their cake don’t you think?
Jackie Bouvier and John F. Kennedy
When John F. Kennedy was only a senator, he and Jacqueline Bouvier brought that Camelot style to their wedding. The cake at the time was quite the thing with it’s five layers. Today it seems much less grand!
Zoe Kravitz & Karl Glusman
Zoe + Karl married in 2019 at her father Lenny Kravitz’s 18th century Parisian mansion. Even if low key by Hollywood standards, the event was still filled with stars— and multiple cakes!
Elizabeth Taylor & Conrad Hilton
In 1950 Elizabeth Taylor got married for the first time to Conrad Hilton Jr. (She ended up marrying eight times to seven different men!) In this highlight of social hoopla the cake made a splash!
Priscilla Ann Beaulieu & Elvis Presley
Priscilla and Elvis said I do on a quiet simple style (for the King of rock and roll). But the cake was fit for royalty! That cake, if made today would clock in at about twenty thousand dollars! And you thought your cake was expensive!
Carrie Underwood & Mike Fischer
American Idol Winner and Superstar Carrie Underwood married Nashville Predator hockey star Mike Fisher in 2010 in the style you’d expect. Over the top yet unique, and very beautiful. Check out her cake! It takes a cupcake tower to a new level!
Mia Farrow & Frank Sinatra
Mia married Frank in 1996, true Las Vegas style no doubt! It seems almost ‘homey’ with that pale blue icing saying best wishes!
Pattie Boyd & George Harrison
Pattie Boyd and George Harrison met while filming the classic Beatles movie “A Hard Day’s Night“. The model and the Beatles’ lead guitarist later married in a quick seven-minute ceremony followed by a reception thrown at Harrison’s home. The humble cake fit in perfectly.
Kobe & Vanessa Bryant
Kobe and Vanessa’s cake was, of course Lakers themed. From their 2001 wedding to a heartbreaking end, we mourn with the world.
Princess Elizabeth & Prince Phillip
For fans of The Crown, let’s toss in this stunner from Princess Elizabeth and Prince Philip. Standing at 9 feet tall, this cake is likely bigger than the one at most weddings!
Ellen DeGeneres and Portia DeRossi
We loved everything about Ellen & Portia’s wedding and the classic and elegant details hold true today. Their cake is so beautiful, don’t you think?
Enjoy the blog…………… and let them eat cake!!
Are you hungry for cake now too? We can’t wait to see your cake, —there is no doubt we want to sneak a piece!
Perfect Wedding Guide | February 19th, 2020
Find the original post here:
Whether you want a rustic confection or a cake adorned with autumn fruit, herbs or flowers; treat your guests to one of these seasonal big-day desserts.
Finding a fall wedding cake that is seasonal and stylish is surprisingly simple. From pretty confections adorned with berries and blooms to burlap-draped tiered cakes, there’s an autumn-inspired wedding cake for every type of bride and groom.
Restraint is key when it comes to opting for a thematic big-day dessert. To balance seasonal details with a timeless style you’re sure to love for years to come, your best bet is to select just one or two fall-inspired accents to work into your cake. Wrap tiers in a simple burlap ribbon, top your confection with seasonal flowers like orange and burgundy mums or incorporate autumnal berries or fruit for a festive yet elegant look.
There are glamorous gilded options, too, that will let you showcase your modern taste in a way that is still well suited for fall nuptials. Want something even more traditional for a super classic affair? We found elegant, all-white cakes that evoke just a hint of the season. Another understated idea is to fill your cake’s layers with delicious flavors associated with the season like apple, pumpkin or salted caramel.
Just remember not to feel pressured to choose a rustic wedding cake if it’s not your style. While these details are always associated with fall, each and every cake we found proof it’s possible to still have an autumnal confection that speaks to your wedding’s aesthetic.
Deciding on your wedding cake and the right cake artist should be a piece of cake.
Looks good- CHECK, Tastes good- CHECK!!
But recently Head over Heels heard from Jeanine Lynch who owns and operates It Takes The Cake in Lawrenceville, Georgia in our Perfect Wedding Guide Atlanta market. She says a lot more goes into picking the right cake and ensuring a great experience.
They are a Georgia licensed and insured Cottage Bakery. They take much fewer orders than store-front cakeries so that they can give each bride a hands-on, totally involved, and personal experience.
“I love the process of getting to talk with the bride to seek out her personality. It helps me know how to help her tell me what she wants, and how to give her, her dream cake.” Said, Jeanine.
“After chatting for a bit to get a feel for the bride’s vision for her wedding, the first thing we talk about (besides the date), is the number of servings she will need. Usually, brides want a little guidance in this area. So of course, I always ask how many people they invited.” There are some people who will not attend and a few people that won’t eat cake. “But- NOT TOO MANY!”
“After our initial talk, we always send the bride an email with the pricing break-down, so she can understand how we get to the end-price. I think there is a lot of mystery in wedding cake pricing, and we try really hard to be transparent.”
All cakes are NOT equal.
“If you have fondant covering you will typically pay more, the same is true if you have a lot of details. If you are looking for a relatively inexpensive classy cake, buttercream iced with a little movement in the buttercream finish is the way to go!”
Another important thing to know is how big a serving is. It Takes The Cake says: “Our serving size is 1” wide, by 2” long, by about 5” tall.
Also, you want to sure the email or contract contains a detail of all of the flavors, decorations, and details so you are sure that you both understand each other.
One other area that sets her apart is the way they deliver the cake. “When we deliver a cake, we always bring the tiers in separate boxes and put the cake together on its cake table. We feel this gives you the VERY BEST outcome that can happen in the cake-stacking world.”
Thanks, Jeannie for sharing this beautiful cake and some of your wedding cake expertise!
Choosing wedding cake is a lot of fun, and it’s also an amusing task for a wedding planner. We learn quickly how much — or how little — our brides and grooms actually know about the wedding cake.
The most common covering for cakes is either fondant or buttercream. The type of icing you choose to cover your confectionary masterpiece with is a personal decision but there are pros and cons with either choice. You simply have to consider the style of the finished cake.
For more expert advice, we asked our resident expert, Sharon Haller, owner and operator of Cut the Cake in Central Florida.
Buttercream icing can be applied in rustic swirls or smoothed to a perfect finish depending on the preference of the designer. Fondant is usually elegantly smooth and is also very versatile for textured designs.There are countless tools to roll pretty patterns onto the surface of this sugar dough.
Most cake decorators find it is easier to fix texture and finish errors when working with buttercream because fondant often has to be redone completely depending on the flaw. This can cost considerable money for a beginner because fondant is quite expensive to make from scratch or purchase premade.
Buttercream is by far the most common cake covering and it has many variations. Some are teeth-achingly sweet and thick while others are quite complicated with rich flavors and texture like rich whipped cream.
Basic Buttercream:This is the sweet icing that is usually found on kids’ cakes and the easiest to make with very few ingredients. It is simply a blend of butter or shortening, confectioner’s sugar and flavoring. This icing can be tinted any color and piped into nicely defined designs. A cake iced with basic buttercream can be stored either in the fridge or at room temperature for a day with no issues. If the filling is perishable or delicate such as a mousse, then take care not to keep this type of cake unrefrigerated in warm weather.
Meringue Buttercream:This is a lovely icing which is not too sweet and takes a bit of practice to perfect. It requires beaten egg whites and sugar boiled to a soft ball stage to create the smooth stable texture. Meringue buttercream can be flavored and colored slightly less bright hues than basic buttercream. This icing should be stored in the fridge but care must be taken that there is no unpleasant or strong odors in the fridge. The icing will pick up that flavor and taste less delicious as a result. The cake should be brought back to room temperature when serving because the icing can be very hard when cold. The icing and decorations made from meringue buttercream will melt or slip if left out during a hot humid day so choose a different option for those pretty summer weddings outdoors!
What is Fondant?
Fondant is a play dough like sugar paste that can be rolled out and draped over a simple or sculpted cake. It is usually kneaded until very silky and pliable and can be used to create a smooth seamless finish on cakes in any color. This cake covering is very popular with some decorators because it can be colored any hue, favored and shaped into a dizzying assortment of decorations, figures, flowers, ruffles and other design elements.
Fondant cakes can be put in the fridge and will remain fresh for days which is a positive characteristic especially if the event is during the summer. A cake can be covered, finished with simple borders, set aside until the big day of the event and then decorated on site. Fondant cakes need to be brought to room temperature before serving and care needs to be taken not to touch the cake while it warms. It can become sticky and fingerprint prone! One of the reasons fondant is avoided by decorators is that it has a very sweet taste and funny gummy texture that some people find very unpleasant.
Best of Both Coverings
If you truly love the pristine surface of a fondant covered cake then do not worry about guests who hate the taste or texture. Buttercream needs to be applied under the fondant layer or the draped covering will not stick to the cake.
The buttercream is also iced on thickly to cover bumpy layers and flaws in the surface of the cake so the fondant lays flat and smooth. Anyone who likes fondant can eat it along with the rest of the layers and those who dislike fondant can simply peel it off. So, the cake covering is a personal choice of the decorator who knows what will enhance the design and occasion.
What kind of cake did you choose for your perfect wedding day?
For years and years, newly married couples froze the top tier of their wedding cake.
The history behind this has two stories.
The first was that couples would eat the cake on their first-anniversary to bring back the joyful moments of their wedding day.
The second was that couples ate the top of their wedding cake at their first born child’s christening party. Back when this originated most couples were having their first baby within the first year of marriage.
Regardless of which you chose, chances were that you might be eating a dry, hard wedding cake. So many people dreaded this and just opted to cut and serve the top tier at their wedding.
We also started seeing bakers who provided a complimentary top tier to couples on their first anniversary.
By Blair Donovan| BRIDES MAGAZINE | August 22, 2018
Ahh, cake—the one component (if not the best) of the tiresome wedding planning process that gives you an excuse to indulge your inner sweet tooth. After you’ve made your final flavor decisions and left your pink champagne dessert or buttercream confection (or something of that nature…) in the hands of the baking pros, the challenge then falls on you and your partner to find the perfect cake topper for the ultimate photo-worthy finishing touch. Although hunting for this decorative detail is nowhere near as sweet (sadly no tasting this time around), a wedding cake topper will make your wedding cake feel all the more personalized and glamorous. And, not to worry, a cake accessory certainly won’t detract from the dessert’s design, whether it be ombré icing or a naked number.
We rounded up 9 wedding-worthy cake toppers fit to match any reception style. For the minimal couple, it’s easy to keep it simple with a copper wire topper in the shape of your initials. Not to mention, there’s no shortage of customizable cake accessories to cater to you and your S.O. If you prefer a dash of whimsy, you’ll love the multicolored “Love” additive. Or, add just the right amount of glamour to an otherwise simple cake with a gold metallic peony configuration. Forget the cherry on top—these gorgeous cake additives will take your confection to the next level, minus the “pretty please.”
Why on earth are wedding cakes so expensive? Well, they don’t have to be.
You can get an inexpensive wedding cake, but you’re probably getting one made with different ingredients than a custom wedding cake. The cost basis for commercial production-line pre-frozen cakes and custom cakes, the latter of which is made fresh from scratch and with high-quality ingredients, is completely different.
To have a custom-crafted wedding cake that’s a work of art, couples in the New York metro area pay from around $7 a slice to, well, the sky’s the limit, depending on the degree of the custom work desired, and any specialty ingredients.
Whatever for? Well, a lot goes into a custom wedding cake that doesn’t go into the usual cake.
For starters, there’s artistry and experience. For me, there’s my specialization in gum paste flower art, learned from the master in the industry who has taught every high-profile cake artist in business today. There’s elegant craftsmanship. Then, there should also be a very personal level of service.
With a custom cake designer, you should be getting the best ingredients from around the world. If they limit the number of bookings they accept in order to bake everything fresh, their cake will never, ever be baked ahead and frozen. The disadvantage of baking ahead and freezing is that a cake can arrive dried out and frozen to an event, basically inedible.
Your custom designer should be using genuine buttercream as well – which, by the way, is never snow-white. (Crisco is snow white. Butter is pale yellow, and genuine buttercream is ivory, after all the sugar is added to the butter.) Even if you choose a fondant cake (its taste pales in comparison to genuine buttercream, but it does photograph nicely and is a food safely necessity outdoors in high heat and humidity), there should be genuine buttercream or marzipan and jam beneath it, adhering it to your wedding cake.
Because of the seemingly endless hours of work that go into it, a custom cake designer can’t really be adequately compensated for exceptionally abundant gum paste work on a wedding cake. For example, sculpting and hand-coloring a single peony takes me four hours of labor from start to finish, and three to four days of drying time (depending on the humidity level); a rose (another popular choice for wedding cake gum paste flowers) requires three hours of labor from the time the first petal is sculpted to the time your brush leaves the last rose leaf and all of the petal dust and luster dust colors are applied. Multiply that quantity, and expect to hear a high price per slice quoted, as it’s impossible to charge the complete hourly rate for what will go into that cake. These prices can go as high as $20 (and far more) per slice for lush gum paste arrangements, as well as for specialty items such as edible pure gold leaf, or a wedding cake covered in fresh hand-rolled chocolate truffles.
Another substantial factor in cake design pricing that clients often don’t have any reason to have advance knowledge of is the labor involved in any given cake project. For example, if you have your heart set on a football stadium groom’s cake with bleachers, artwork in the end zones, full detail on the field, and custom chocolate goal posts, that’s something that entails several days of work. Your expert designer is happy to create involved cakes for you, but expect to compensate them for their time, and that expertise you were looking for. (This, by the way, may include compensating them for the other business they must turn away if they do everything fresh, and therefore must work on a fairly exclusive booking basis. For instance, we accept only two major bookings per day, which means we have to carefully consider what jobs we accept in relation to what’s already booked.)
If you come in with a concept and find that it is far more labor-intensive (and therefore costly) than you ever dreamed, don’t be afraid to ask if there are ways that the design can be simplified to bring the cost down. There’s usually something that can be done toward that end to try and accommodate you. Part of your designer’s expertise also lies in being able to explain whether a concept that a client comes in with is realistic. So, don’t get too attached to an involved concept until you hear whether it’s physically do-able, and whether it fits within your budget as well.
The cake designer you choose should treat you with the utmost professionalism and respect, and that should be a two-way street. If you’ve purposely sought out a custom cake artist, asking them “if there’s any wiggle room in the price” is not suggested, when they’ve just explained that you’ve asked for a cake that will take several days of their time to craft. Again, most of us delight in taking on involved projects that people with less training and experience can’t properly execute. But if you’ve gone to an expert for a reason, you should expect to compensate them properly, or have them simplify the design to make the cost more manageable if you find yourself reeling from sticker shock. (After all, budget is reality. We understand that.) To make sure that working with a particular expert is within your budget, you can always inquire as to their base level pricing before you schedule a consultation and tasting.
Working with a custom cake designer is for those who are seeking the experience of dealing with a true professional, and a trained artist – someone who wants a wedding cake that’s out of the ordinary, and who wants to feel fantastic about the process from forming the design concept, to feeding each other that first bite of cake in your first act as a married couple. Likewise, professional cake designer delights in choosing clients who are a pleasure to work with, and who energize them in the collaborative creative process. Their aim is to make your experience something so amazing that you want nothing more than to share it with everyone you know!
Couples definitely get a great deal of value for the price when they work with an expert cake designer.
Perfect Wedding Guide first started seeing couples go naked at their weddings nearly five years ago and it looks like the trend will be continuing into 2019.
Naked Wedding Cakes are still huge in their popularity!
These simple, elegant wedding cakes seem to be remaining popular for many reasons.
A Little Bit Country
The naked cake look is just a little rustic, with sometimes only a skim coat of simple frosting you can see the color and texture of the cake and filling showing through. Almost like the distressed look popular in furniture.
It makes the look popular with couples for rustic weddings as barns and rustic outdoor wedding venues continue to grow in popularity.
But the look is versatile enough to cross over into shabby chic, boho, and vintage wedding designs as well… it’s all in the styling!
Because the cake inside is not sealed it moist frosting, the cake can dry out fairly quickly so bakers can’t make them too far in advance. Fortunately, because of their simple design, a naked cake does not require a lot of time to assemble and decorate.
Sweet On You
Some couples are going for this look as a pushback to how some couples might see the commercial frosting, sometimes too sweet buttercream or fondant.
Because there is often just a barely a schmear of frosting on the outside naked cakes tend to be less sweet and accentuates the delicious flavors of the cake and fillings.