Q&A: Ask the Pro's! Wedding Cakes!

I came across a great local article on Wedding Cakes by one of my favorite bakers, Debbie Welch-Busser, from Ms. Debbie's Sugar Art - I found the article in our Local Wedding and Reception Magazine, and I thought I'd share it with ya'll.

Q. When should I start shopping for my wedding cake?
A. Answers range from 4 to 12 months. Many specialized wedding cake designers limit the number of wedding cakes they do and can have some of the more popular wedding dates booked as much as 12 months in advance. You should call and inquire about your date's availability then request a consultant to see the designer's personal work and discuss ideas, budget and flavors. You can select your cake designer long before you select a cake design and should choose your gown style and reception decor as soon as possible as this will help to guide you with the cake design.


Q. How can I make sure my anniversary tier is tasty a year later?
A. Remove your cake ornament or other non-edible decorations. Place the cake in the freezer for 3-4 hours to firm the icing. Then wrap tightly with plastic wrap or large plastic freezer bags, double or even triple bag the cake. Remove as much air as possible with either a vacuum sealer or a straw, sucking all of the air out- air is the bad guy! Now place the cake in the smallest bakery box possible then tape all of the seams and open folds. Wrap the box with plastic wrap then with heavy-duty foil using a fold down method for maximum protection from frost. Place in the freezer. Set out to defrost the morning of and do no remove wrapping until thawed. It is NOT recommended to have a custard or fruit filling in this tier because they tend to start breaking down and will affect the taste of your cake.



There is more, but I thought these two were good to know.

PS- Don't know what in the world is going on with the fonts and sizes, it must be the crack, but dont' tell anyone.