The Blog of a Burlington Wedding & Event Planner
Posts Tagged ‘Wedding Trends’
Part Seven – Seven Things to Cut From Your Wedding & Save Your Budget
Wednesday, July 29th, 2009Here is the last of seven tips of what to cut from your wedding budget that is unnecessary:
7. Saving The Top Layer of Your Wedding Cake for X… – The top layer of they wedding cake has traditionally been saved and not served to your guests. ‘Saved for what?’ you ask – well, it depends who you ask but its usually stuck in the freezer for at least a year. Often saved for your first wedding anniversary, or birth of your first baby, or their baptism. This tradition started a long time ago when cakes were make from fruit cake and had a glimmer of possibly, maybe surviving the long year.
Nowadays, not many people would not even consider fruit cake and often, the year old cake, certainly stale and likely freezer-burned taste pretty gross. So why do it? Why pay for that top layer so you can wrap it up, seal it in 3 ziplock freezer bags and a tupperware container only to throw it out in a year? Heres a better idea. Save the money and when the occasion comes around (first anniversary, first baby’s birth, etc.) make a special trip back to you baker and get a small replica make of your cake that you can enjoy while still fresh?
Hope these tips help! Happy planning!
Wedding Cake Trends – Move Over Fondant, Here Comes Buttercream!
Monday, June 1st, 2009By Sarah Bogle
This year has marked a turning point in wedding cakes — buttercream icing is in, fondant icing is out! Abandoning their dreams of beautiful cakes devoid of taste, brides are choosing wedding cakes that showcase taste as well as style. Bakers have seen the rise in requests for buttercream frosting with a smooth iced finish.
For me, this is a trend long overdue! An avid lover of all types of cakes (and yes, my waistline does show it a bit), I have been disappointed with most wedding cakes in the last few years. I will never forget the excitement I felt while admiring the most beautiful cake I had ever seen. The bride’s cake was a replica of a stunning European cathedral — complete with bell tower, stained glass windows, and baptistery. All the guests circled the cake table in admiration of the meticulously detailed fondant cake. None of the guests could wait to dig in!
But to all our dismay, the fondant was as as crispy and dry as melba toast. The flavorless cake was devoid of taste and lacked moisture. We drank our beverages to add enough liquid to swallow our first bite, then set our plates aside with disappointment. Plate after plate of uneaten wedding cake covered the dining tables. It was then that I realized it wasn’t enough for a cake to beautiful…it had to be edible and tasty too!
Don’t let this happen to you. In these tight economic times, save your money on intricately detailed cakes in favor of one whose taste is impressively delicious. Embrace traditional buttercream icings and preserve fillings. Ask your baker for their top flavor offerings. And, don’t underestimate the love everyone has for a moist white cake with buttercream frosting. After all, who doesn’t love a simple but freshly made cake?
Sarah Bogle is a wedding style expert and published author. After months of searching for unique & personalized wedding favors for her own wedding, she was disappointed by the lackluster options on the market. So with an entrepreneurial spirit, she formed her own artisan soap company to fill the void. Over a decade later, the Artisan Soap Shoppe LLC continues to provide truly custom wedding favors and bridal party gifts at a cost competitive price point.Article Source: http://EzineArticles.com/?expert=Sarah_Bogle