By Henry Neufville. Cake. Published at Monday, September 09th, 2019 - 12:38:44 PM.
I suggest you take a pad and writing utensil, so you can take notes. Sometimes that is unnecessary because you’ll run into or taste a cake you absolutely hate, but I’d even make note of that, in case someone you know has recommended that baker or that particular flavor. You will want to remember why you didn’t choose the cake or baker and have a definitive reason for not going with it or the baker. I know it all sounds strange even impossible. It is true that our tastes change suddenly even from childhood to a couple of years and definitely after 10 – 15 years, in terms of what we like or don’t like. Take notes, it will save the day and your taste memory.
How do bakers set their price? One of the big cost drivers is the number of levels of your cake, or in cake parlance: ”Tiers.” The higher the number of tiers, the more baking there is to do. Not only that, wedding cakes become more fragile as you add tiers. This adds to the complexity when delivering and will increase your pricetag. Also, you should consider whether the cake tiers should be stacked right on top of each other, Big Mac-style. Or if you want small columns separating the layers of the cake.
There will be descriptions of taste flavorings that sound so delectable that when you taste it, you still may not believe how horrible it tastes, or even vice versa. Try all that you can until you find your favorite. Take water or seltzer to clear your palette after each tasting, so that your next taste of a different flavor will not have the lingering taste of the previous confection. Finding your favorite will be almost instantaneous sometimes and other times it is a long expedition into the cake world of taste and textures of cake and frosting.
Refrigerated Fillings, If your event is held indoors whether it is a big hall or someone’s home, feel free to use a filling that has to be refrigerated. Cream cheese, custards, pastry cream, whipped cream, puddings, and any mousse type fillings that include fresh fruit are perfect for these venues. Cakes can remain refrigerated until right before serving. Let people know when they request these fillings that there needs to be space in the refrigerator to store the cake until serving. A lot of people fill the refrigerators with everything else and then have to scramble to find room for the cake. It cannot sit out for a long period of time or there will be a disaster. Speaking of disaster, please do not mix up a batch of the pudding mix as it is instructed on the box and use that as a filling for your cakes. Unless it’s made like a mousse, it will not hold up to the weight of the cake on top and will ooze out and make a mess.
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