I've never had this icing flavor but it sounds wedding-ish tasting. Thank you everyone for clearing that up! I agree, it seems to be in their heads. Cake is cake, there's nothing special about wedding cake except the presentation. I used to feel bad if I used a box mix to cut time, but no one ever seems to notice.
Yesterday I delivered a red velvet cake and everyone raved about how good it was, but it was just a Duncan Hines mix on sale for 99 cents! Speaking of, I also don't understand why people are so enamored with red velvet. Seriously, it's chocolate cake dyed red, people. It's that presentation thing again. Indydebi, funny story! Bakencake, my local cake shop recommends the use of something called Creme Bouquet in buttercream, I wonder if that's something similar.
I thought it added a little more depth to the flavor, but wasn't impressed enough to pay the price! The scratch recipes only have tablespoons of cocoa in them, that is not enough to give any cake a chocolate flavor. I bought some online to try and love it. Never heard of 'white cake' until these forums.
Dontcha love the cultural differences. Fruit cake is sensible, it lasts for a long time, and freezes well for the christening of your first born. Zespri, how interesting! Thanks for sharing. In the US fruit cake is for Christmas and universally hated. Very few people actually eat it.
A town in Colorado has a fruitcake tossing competition every January. Is the tradition to freeze your cake until the christening of your first born? Here you're supposed to freeze the top tier and eat it on your first anniversary. If you believe that you've never had a "real" red velvet cake. Red velvet out of a box is not true red velvet cake IMO. To add on to this thread I had someone ask for wedding icing. I look forward to weddings just so I can have it. From there, the bride or groom will call to inquire about prices and set up an in-person meeting to discuss what they're looking for.
If it seems like a fit, the couple will schedule an in-house appointment to further discuss their needs, taste different cake flavors , and decide on a design.
Both the bride and groom should be present at the official cake tasting , says Janette Stenstrom, owner of All Things Cakes in Tulsa, Oklahoma.
While some couples choose to bring additional people, often their parents, Stenstrom recommends keeping the invite count to just two. Once you've decided on the cake and filling flavors , you'll discuss the design, so plan to show your pro all of the ideas you've collected, be it on social media sites or in magazines.
The inspiration possibilities are endless," says Stenstrom. Like at most bakeries, design consultations at All Things Cake start off as a discussion.
Only after everything has been decided on will your baker will put all the details in writing for you to sign off on, Stenstrom explains. The contract is important not just for aesthetics-while it will explain what you've all agreed on, it will also detail the final price and explain the delivery process.
Furthermore, the contract lists all the details and fine print associated with the wedding cake, so Stenstrom urges her clients to always read it in full.
After the couple has signed the contract, the real fun begins-for the baker, that is! Your pro and his or her team will determine which elements of the cake that need to be made in advance, like three-dimensional accents, sugar flowers , and bows.
Work on the actual cake won't begin until your wedding week. Surprisingly, the first step isn't to bake the cake, says Stenstrom, but rather to make the icing and the fillings. While the cakes are chilling, the boards that will be used to stack and display the cake are prepared.
Many have no idea what New Orleanians are referring to when we say something is "wedding cake" flavor. Out-of-town bakers got a taste of the New Orleans tradition in , and the levees breeches dispersed New Orleanians all over the country. I don't understand. Try telling someone from Chicago, almond flavored with pineapple and they're like," she said, wrinkling her nose. People were like, 'Don't you just make wedding cake? Many almond-flavored wedding cake recipes can be found on the Internet and white or yellow cakes with vanilla or almond flavor are popular choices around the world for wedding cakes.
In New Orleans, however, the almond cake ranks as one of the most popular choices for traditional nuptial confections, local bakers say. Also, the term "wedding cake flavor" is applied to other things, such as petit fours and birthday cakes, said Jackie Sue Scelfo, co-owner of Gambino's Bakery, with her husband, Sam. Gambino's website lists an yellow "Almond Wedding" layer cake as "a mouth watering Gambino original and has been famous in New Orleans for 65 years.
The most popular flavor cake of our Louisiana birthday celebrations. Scelfo and Liz Williams, director of the Southern Food and Beverage Museum, couldn't pinpoint exactly where the tradition came from, but both think it may have arrived with the influx of Sicilians in New Orleans. Sicilians use almond frequently in their sweets and candy-covered almonds are handed out at weddings.
New Orleans is growing a place for destination wedding, meaning sometimes Crescent City customs collide with out-of-towners' expectations.
And, in mixed marriages -- where one half of the couple hails from another city or state -- this can cause a pause in the planning. Even among New Orleanians, almond, however, is no longer a given. The sky is the limit for flavors, styles and colors of cakes.
Area bakers attribute that to the proliferation of the Internet and social media idea sources, such as Pinterest and Instagram, with their gorgeous photos of multi-flavored cakes. In the end, we were just like this simple cake is the best. It's something everyone will like -- not too out there. Katie's mom, who went along on the tastings, urged them to at least try the traditional cake: "She was rooting for the white cake with pineapple.
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