WEDDING CAKES
(Hints for consideration when making Wedding Cakes)
Make up an order sheet including date due, colors, flavors, fillings, delivery date and time, reception site address, number of servings required, cake design, etc.
If possible, use fillings that do not require refrigeration.
When filling the tiers, be sure to make a good buttercream dam to avoid having them seep into the buttercream icing.
Double or triple board depending on size and weight of tier.
Be sure to find out if the topper is being provided. If you provide the topper be sure to charge for it.
You can use the most current Wilton Yearbook for current prices on the plastic pieces that are used with the cake.
Beware of dark colors as they may bleed. Consider using silk or fresh flowers and ribbon.
Use enough wooden dowels in the cake for support.
Take pictures of the cake for your wedding album. Also, if a customer later tells you that the cake did not look right, you will have a picture of how the cake looked when you left the reception hall.
If using whipped cream, try not to use dark colors as they may bleed.
It is a good idea to advise your customer ahead of time that if the weather is very hot they may get buttercream instead of whipped cream icing unless the reception hall is air conditioned.
Many decorators do dot include the top tier in the cost of the cake and provide a box for the top tier for the bride and groom to take with them or save for their first anniversary. This choice is entirely up to the individual decorator.
Have everything written down regarding the cake types, decorations, etc.
Be sure to give yourself ample time to prepare and decorate the cake.
Have all your supplies needed, cake mixes, eggs, shortening, powdered sugar, cake boards, etc. ready ahead of time.
Call 3 or 4 days before delivery to make sure you have the correct address and delivery time.
Make sure someone will be at the reception site to let you in when you deliver the cake.
Full payment and deposit on plastic items should be due at least one week before delivery.
If using a fountain, be sure to include an extension cord in case there is not an outlet close by the cake table.
Make arrangements before hand for a cake table that is sturdy and large enough to accommodate the cake.
Always take a repair kit along with extra icing, wet towel, spatulas, flowers, scissors, wire cutters, etc.
The cake should be completely finished the evening before the reception so that it has a chance to set up. This will avoid things sliding on the way to the reception site.
If you put your cakes on their own boards, you can have all the plastic in place. This will enable you to get all your plastic plates returned without being cut up.
Leave a list of items that are to be returned to you. Also include your telephone number in case you need to be reached.
Set a time for the plastic items to be returned to you. This should be in your contract.
Have in writing if parts are lost or damaged, this will be deducted from the deposit.
Cancellations – If you have already started on the cake, deduct what you have spent. This should be set up ahead of time so that your customer will know.
Delivery – Give yourself plenty of time allowing for heavy traffic or difficulty in finding the reception site.
The above hints and suggestions are for consideration in planning and decorating a wedding cake. Each decorator has his or her own way of doing things. However, for the beginning decorator, these hints might prove to be very helpful.
Happy decorating!!!!!
to: GUIDELINES FOR ORDERING WEDDING CAKES