Food & Drink

My Wedding - - CONTENTS - By Emma Hogg

As with all as­pects of your wed­ding cake, the cov­er­ing comes down to your own pref­er­ence and style. Per­son­ally, I’m not fon­dant’s big­gest fan but I love frost­ing so, if I were to marry my gor­geous hus­band all over again, this is what I would choose. I also love the in­for­mal­ity of frost­ing, it’s very na­ture ties in beau­ti­fully with the vin­tage themes that are so pop­u­lar at the mo­ment and I think there is noth­ing pret­tier than a frosted cake with beau­ti­ful rib­bon, adorned with fresh flow­ers – just stun­ning!

If you like a slightly more for­mal de­sign but pre­fer the taste of frost­ing, then you should con­sider opt­ing for a smooth frosted base, embellished with fon­dant dec­o­ra­tions. Hand-made sugar flow­ers are par­tic­u­larly ef­fec­tive, and trends in­di­cate that we will see lots of frost­ing/fon­dant com­bi­na­tions ap­pear­ing from top cake artisans in months to come.

If you do opt for a frosted de­sign, re­mem­ber to ask your cake de­signer what type of frost­ings they of­fer. For in­stance, our stu­dio of­fers two choices; a cream cheese frost­ing and a pure white, Snow Cream frost­ing. Th­ese two op­tions seem to ap­peal to the vast ma­jor­ity of cus­tomers but there are other op­tions avail­able that your cake de­signer may also be able to of­fer, in­clud­ing Swiss Meringue But­ter­cream, Ital­ian Meringue But­ter­cream or Amer­i­can frost­ing – all su­per yummy!

If your tastes lean more to­wards fon­dant, then the de­sign op­tions are ex­tremely var­ied … I would feel con­fi­dent to say that any theme can be bought to life with fon­dant. Man­u­fac­tur­ers have made fon­dant ex­tremely easy to use and it is now pos­si­ble to cre­ate all sorts of magic, right across the board, from sim­ple el­e­gance to flirty ruf­fles and in­tri­cately de­tailed sugar flow­ers.

Fon­dant re­ally does ex­cep­tion­ally well in the hands of very artis­tic cake de­sign­ers who can cre­ate ex­troad­i­nary won­ders with it – whether on cup­cakes or a more tra­di­tional wed­ding cake.

One of the main things to con­sider when you are de­cid­ing be­tween frost­ing and fon­dant is the sea­son you are mar­ry­ing in. Per­son­ally, I have rel­a­tive con­fi­dence to pro­vide ei­ther cov­er­ing at any time of year, par­tic­u­larly to an es­tab­lished wed­ding venue. Our stu­dio con­tains a very good air-conditioning sys­tem which en­ables us to keep the cake at an am­bi­ent tem­per­a­ture un­til the point it leaves here for the wed­ding. Be mind­ful that your cake de­signer should be ask­ing you about the venue and where the cake ta­ble is sit­u­ated, par­tic­u­larly if you are con­sid­er­ing frost­ing dur­ing the sum­mer.

No cake will take kindly to be­ing placed in di­rect heat or sun­light! Most es­tab­lished wed­ding venues are well aware of this and will pro­vide an ap­pro­pri­ate set­ting.

How­ever, if you plan to marry in a do­mes­tic or ru­ral set­ting, please do not be tempted to think that the cake will look beau­ti­ful sit­u­ated out­side for all the guests to ad­mire dur­ing the cer­e­mony – it will not look very beau­ti­ful af­ter it has been sit­ting for an hour or two in the Fe­bru­ary heat and all the ic­ing has melted onto the ground!

Emma is the prin­ci­pal de­signer at Straw­berry Sky Cakes, spe­cial­is­ing in hand dec­o­rat­ing and cus­tom de­sign cakes and cup­cakes for spe­cial oc­ca­sions www.cus­tom­cakedesigns.co.nz or fol­low them on Face­book.

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