Published at Sunday, September 29th, 2019 - 01:24:24 AM. Cake. By Valiant Bernard.
As a cake decorator who sells their cakes or a home baker who prepares desserts for friends and family, it is important to know all of the facts about fillings, which ones need to be refrigerated and which can be left out at room temperature. Your reputation can depend on it, and you certainly do not want to make anyone sick. We know that butter cream frosting does not hold up well in the heat. Think about a fondant covered cake with a filling. Do you think it’s safe to be out in the heat? Maybe not. Chocolate ganache filling melts if left in the heat for a period of time. Did you know that? It’s deceiving. It sets firmly so you can use it as a filling in sculpted cakes and are able to shape it into truffles that are delicious to eat but when a ganache filled cake sits out in the heat, the ganache gets soft and starts to disintegrate which, if it is a stacked cake, could come tumbling down.
Price – Probably the biggest consideration is how expensive is the cake. Some Designer Wedding Cake Makers charge in excess of £1500 for a three tiered cake whereas other smaller and less well-known wedding cake makers can often create equally good cakes for a fraction of the price. Budget – Is your Wedding Cake Baker able to work with you in order to make your cake within budget. I’m not talking about the crude process of haggling but rather, if necessary, whether the cake maker can use their skill and experience to suggest small modifications or alternatives that can bring the cost down. Hopefully having considered these questions you will now how some further thoughts as to what to look for in a Wedding Cake Baker and possible questions to ask them.
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