Published at Sunday, September 29th, 2019 - 05:06:31 AM. Cake. By Philippe Doucet.
Non-Refrigerated Fillings, Any of the sleeves of fillings bought at your local cake decorating store should be fine at room temperature. So are the jellies, preservatives and ganache. Whenever using the fillings in the sleeves, remember the dam of frosting around the edge of the cake. You don’t want it oozing out once the cake settles. Trust me on this one. That is why it’s best to use the following technique for fillings. Make sure that you have a thick dam of frosting going around the edge of the cake. Add no higher than a 1/4” high layer of filling. For example, whenever I use lemon filling, I split the cake layer in half, add the dam of frosting, spread the lemon filling and then put the two layers together.
Deposit – It is a reality that most professional Cake makers will need to take a non-refundable deposit at the time of booking in order to reserve them to make your cake, this is usually a token of goodwill as once booked the Cake Baker may have to turn-away business if approached for another wedding on the same day (which becomes increasingly common during the summer months and especially at weekends). While we are talking about deposits it is also common practice for the remainder of the bill to be settled upto four weeks in advance of the wedding. Availability – Be aware that good Cake Makers (like reliable tradespeople) can get booked up early, especially for particularly busy times of the year (such as weekends, the summer and especially weekends in the summer). So avoid disappointment and reserve your cake maker as soon as possible.
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