Q. What is fondant? Should I use fondant or buttercream?
A. Fondant originates from "fondre", to melt, and
is a soft creamy preparation of sugar, water, and flavoring.
Fondant is a form of sugar dough that is rolled out like a pie
crust and then draped over the cake for a flawless, almost surreal-like
matte finish; it bears the resemblance of porcelain. We normally
put a thin layer of butter cream underneath the fondant so that
it adheres to the cake nicely. Fondant has a rich, sweet flavor
and comes in vanilla and chocolate flavors.
There are various ways to apply fondant to a cake. For rounded
edges, fondant is usually draped over each tier. Fondant also
may be cut into panels and applied to each surface of the cake
to give it a sharp well-defined edge. The sharp clean lines,
fondant ribbons, bows, stripes, and any final details you wish
to apply, will give any cake a professional look that worth
the penny.
An alternative to a fondant finish is a very smooth buttercream
finish. To achieve this, the pastry chef will wet the buttercream
after it has been applied to a cake, and then smooth it out
many times to achieve a very smooth satin finish. A hybrid
alternative if you are trying to cut costs, is to go for a
buttercream cake with fondant details applied.
Q. Should I use Fresh Flowers or Sugar Flowers?
A. Fresh flowers are absolutely beautiful - however choose
wisely. Fresh Flowers to go on a cake have possibly been treated
with insecticides and pesticides. Some flowers and greenery
might be harmful if ingested so select carefully. Your florist
will be able to tell you which flowers are potentially dangerous
and which are perfectly safe for use on your cake. There are
ways to use fresh flowers and not have them come in direct
contact with your confection. Your florist can make small
arrangements to place between the tiers for a wonderful effect,
or she can place flowers around the base of (and not touching)
the cake as well as putting matching arrangements on the cake
table. In general, we do not provide fresh flower arrangement
service. Occasionally we might agree to do so at a fee.
Sugar Flowers, made with gum paste and sugar, are great alternatives
with their smooth porcelain-like, non-porous finish, but you
must be prepared to pay for the time it takes to make these
exquisite flowers. Many of these flowers may be made on wires
or toothpick to achieve the look and arrangements you want.
Those wired and toothpicked flowers must be removed from the
cake as it is served. Our gum paste flowers will also withstand
refrigeration and freezing and they have a shelf life of many
years, so you will have a memento of that special occasion
for years to come!
Q. Do you supply cake bases, stands or topper?
A. We can supply cake bases and stands if you are local to
us at a small charge, a deposit of $25-$100 is required for
bases and stands but this will be returned to you when the
base or stand is returned to us. Equipment must be returned
complete on the 7th day after wedding. Overdue fee of $7/day
will be charged starting on the 8th day from wedding date.
We have only a limited supply of toppers. In general, our
patrons supply their own topper.
Q. Do I need to refrigerate the cake before the reception?
A. Because our cakes are iced with buttercream, whip cream
or fondant, we recommend that the wedding cake be displayed
no more than 2 hours before the reception starts. We will
set up your cake about 1 hour prior to the start of your reception,
and leave this with the facilitator or the person whom you've
designated to sign off on your cake. The reception area must
be kept cool at all times.
If there is refrigeration available before the reception,
you must ensure that your wedding cake is not stored together
wit strong smelling products like fish, meat and vegetables.
Consider in advance the background for your wedding pictures
when planning where the cakes will be placed. If you are planning
to use a fountain in your cake set up, ensure a wall plug
nearby.
Q. Can I still make changes to my order after I have
booked it?
A. Changes to the order are acceptable in general only up
to 30 days prior to the event and may change the price of
your cake. The new balance is due and payable at the time
of change. If you cancel your order 30 days or more prior
to your event we will refund your 25% deposit, minus a $50.00
processing fee. If you cancel 15 to 29 days prior to the event,
we will refund 50% of the amount you have paid for your cake,
and all rental fees and deposits. No refunds are offered for
less than 15 days notice.
We hope we’ve answered most of your questions, but should
you have more, please don’t hesitate to contact us.
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