Published at Sunday, September 08th, 2019 - 09:06:38 AM. Cake. By Patricia Gosselin.
If you decide to use fresh fruit in your filling, please make sure to use the freshest fruit you can find and prepare it as close to serving time as possible. If you must put the cake together the night before (for example, strawberry cake with fresh strawberries in the middle, cut the fruit in half. Smaller pieces will get mushy overnight and not make a good presentation. Not sure how to properly whip the cream for your filling, use the aerosol can version, sprinkle with confectioner’s sugar and add your fresh fruit and cover with more canned whip cream and more confectioner’s sugar. If your cake has a fresh fruit filling and the cake is covered in fondant, stack the cakes at your venue. The fondant will get gummy if you stack them sooner.
Tastings – The look of the cake is only half of the story the other half is how it tastes. Along with how beautiful a bride’s dress looked one of the other things most remembered or commented upon by wedding guests is how the cake tasted. So it is important that you are confident that the Cake Maker can deliver on taste as well as looks. One way of doing this is to ask for a taste testing (which is often combined with a Consultation) – be aware that some Cake Makers may make a small charge for such tastings. Flavours – An important consideration in the overall taste of a cake is its flavour. Some Cake Makers (for instance Masie Fantasie) offer a wide selection of flavours, however even if not explicitly offered, specific flavours can normally be requested.
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