Welcome to Bliss & That…  I’m Kasey, the owner and principal designer for Bliss Wedding & Event Design.  We are a wedding planning and event design firm in Columbus, Ohio.  I hope you’ll take some time and read through the posts.   Bliss & That is full of great information that we’re excited to share.  We love designing, everything weddings and all of the fun things in between.  Blogs are conversations, we love to hear what you have to say, so don't be shy!...  Please leave us a comment (or two) and we’ll chat!  Thanks so much for visiting!

Monday, January 19, 2009

Back to Basics: Cake

Today's cakes take many forms – but where do you start? Here’s BACK TO BASICS: CAKE

Cake Shapes: round, square, hexagon or “flower petal” shapes are the most popular. If your baker has different molds, ask to see pictures of cakes done with that mold so that you know exactly what your cake will look like.

Flavors: Classic white/yellow, chocolate, red velvet, lemon, strawberry or your favorite unique flavor. Bakers today can make your cake in almost any flavor you can think of!

Fillings: flavored butter cream, jellies, chocolate or fruit can serve as a flavorful surprise between layers of yummy cake.

Icings: butter cream or fondant are two choices for icing. Butter cream is made by creaming butter and powdered sugar. It is very soft and spreadable and therefore might have a hard time holding up in warm atmospheres. Fondant is sugar and water cooked and then beaten until it is an opaque mass of creamy consistency. It is folded around the outside of the cake. Fondant has a very smooth finish but is not as sweet as butter cream.

Decorations: most couples opt for a design piped on with icing and a topper to stand on the towering cake. Others place flowers all around. 3D sugar or fondant shapes can also be added to strengthen your cake’s personality.

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