Who could resist "Bite me" remarks?

I have to admire a woman with the confidence to insist upon a life-size cake and frosting likeness of herself for her wedding. While it looks a little creepy, what a concept. This seems like one of those ridiculous, over-the-top wedding stunts that I'd normally poo-poo, but I really do think this is awesome.

Now, the veil and hairstyle, the fingerless gloves, and the white suit on the husband... those are a different story.

A full article and more pictures at Daily Mail.

Featured Bride Ashley- Dishes About Cake

Ashley continues her wedding planning journey and shares with us her cake story. So pull up a chair, find a piece of cake and read on.

Vicky- How did you choose your baker?

Ashley- Choosing the baker was easy. I chose Susan Thurston with The Cakery for numerous reasons. The first reason was that I have had her cakes before and they are yummy. The second reason is she make my sister's wedding cake. The third reason is she is such a wonderful person, very professional and very did I mention her cakes are yummy. The fourth reason is I actually have known her son Jason for 15 years. I met Jason when I joined the rescue squad. So needless to say it was a no brainer.

V- That's great! Finding a baker with great prices and good cakes is really tough sometimes. How many cakes did you taste and what varieties?

A- We tasted three different cakes. Red velvet, Chocolate and Yellow cake with Susan's traditional butter crème icing.

V- That sounds heavenly! I am a freak for butter creme! What did you come up with and how did that work?

A- We began by looking at books of past cakes Susan had done. I had something vague in my mind as to what I wanted but nothing was jumping out at me. Brad and I both found a design we really liked. We kept looking but always kept coming back to this one design. Then we chose the shape, I had always figured on a square cake but when I saw the hexagon I just knew that was it. Mix the hexagon shape with the elegant but simple design we loved and there you had it. Plus Brad asked to have a Susan incorporate a design from our cake topper into the pattern. I said to put in a hidden A if she wanted so we shall have to see if there is a hidden A in the pattern on the cake.

Because of our numbers and the design of the cake we have 4 tiers of cake (alternating flavors - red velvet with cream cheese filling and yellow with raspberry filling), with a "kitchen cake". The kitchen cake fills the gap where the wedding cake ends and the rest of the mouths to feed fit in. Susan said she will make it look exactly the same when they cute the cake and serve it so people won't know its a kitchen cake.

V- A kitchen cake is always a smart idea and an economical one too. I can't wait to see the design and taste it! Will you do a Groom's cake?

A- I have been planning a secret Groom's Cake for Brad. I need to call Susan and discuss with her the Groom's Cake but I was thinking I could have her turn the Kitchen Cake into the Groom's Cake (paying for the difference to have it specially decorated to his likes (sports).

V- Again, a great idea and a good way to combine the too and the cost. Are you satisfied with the pricing for your cake?

A- I am very much satisfied with the cake. I know it will be beautiful and very yummy tasting. Plus I know Susan will be prompt with her delivery. She works very frequently with the reception site and is on good terms with the facility coordinator. I am pleased with the pricing of the cake. According to my budget on theknot.com I came in under budget for the cake. Plus it was lower than the cost of the cake in my wedding dream. Yep that's right I had another wedding dream just a few weeks ago (the first one in a long time). In my dream the cake was $850 (gasp!).

V- Excellent! Coming in under budget is great. Try not to use that money at all. Stay under budget! Would you ever consider doing one of those cake waterfalls or fountains or lighted cakes and cake jewelry?

A- I looked at various pieces of cake jewelry and thought that they would be cool but never found anything that I really liked enough to order. Fountains or waterfalls are fine for some people but just not me.

The cake topper is a monogram letter A for Aldridge. Brad actually picked it out. Well I gave him 3 options and he chose from that.

V- It's always good talking with you. We'll be discussing bridesmaids with you next. Choosing the dress and so on. Thanks for sharing and we can't wait to hear more!

Groom's Cake

The Groom's Cake, long a Southern tradition, didn't start out as a cake simply depicting the groom's interest. Did you know that long ago according to folklore it was a fruitcake sliced and boxed up at the end of a wedding and given to the single women to take home. Once home they could put it under their pillow and dream of the man who would be their future spouse.

Today, the Groom's Cake is no longer just a Southern tradition. Brides all over are embracing this idea and using it as a gift, surprise, or a way to illustrate the groom's interest and personality during the wedding or rehearsal dinner. While chocolate cake is still the most popular flavor, red velvet comes in a close second. Sports teams, college mascots, and all manner of interests are created and represented on these cakes. It can also be a great way for the couple to combine something they both love and have it depicted on the cake. Wedding guests will enjoy taking a peek at this representation of the groom in a day that is typically all about the bride.

Whether you serve it at the rehearsal dinner or during the wedding doesn't matter, it's your choice. The only rules that apply are these. If the Groom's cake is served at the rehearsal dinner it should be a flavor that is the groom's favorite. If the cake is served at the wedding it should be one that offsets the wedding cake. Something rich and chocolatey or seasonal and decadent.

Look over some of these fabulous sites for ideas and pictures. Makes me want to go out and just buy a cake all for myself!

Jody's Pantry
Dianes Cakes and More
Austin Cake Lady

What's a party without cake?

Not much of a party. Unless there are cupcakes then we can talk. Think of this post as part two in your cake planning part of the wedding. I've compiled a handy dandy checklist to get you on your cake way.

You have picked the place and theme for your wedding now you need to focus on the cake. Remember this is a typical focal point at a reception so give it some thought. Ok, if it’s not then at least have it taste divine. Either way, focal point or divine taste you should first meet with bakers about three to six months before the big day. Look over their styles, costs and get a feel for them. Once you find the person you want to work with schedule the wedding date with them and begin the order! I’ve compiled a checklist to help you get inspired and prod you along. As if you need it!

THE STYLE
Think of your wedding cake. What pictures and creations pop into your head? If you are blown away by those images or a few clippings in magazines see below. Which word (or words) best describes the vision you'd like to create?

[ ] Contemporary
[ ] Dramatic
[ ] Ornate
[ ] Structured
[ ] Regal
[ ] Round
[ ] Simple
[ ] Square
[ ] Traditional
[ ] Unique
[ ] Modern
[ ] Funky

THE SHAPE AND STRUCTURE
If you have picked your style then which shape will represent it best? This is where the cake designer can help out.

[ ] Cupcakes
[ ] Hexagonal
[ ] Rectangular
[ ] Round
[ ] Scalloped
[ ] Sheet cake
[ ] Square
[ ] Tiered, stacked

THE USE
Do you want your guests to actually eat the cake or just look at it? If you cannot fathom cutting into that beauty then perhaps you need a fake cake and a sheet cake in a back room. The cake designer can do both. If you want to cut into that scrumptious treat and devour it then it’s a primary dessert cake. Keep in mind that this affects your budget too.

[ ] For show
[ ] Primary dessert
[ ] Both

FLAVORS AND FILLINGS
Like exotic fruit? Are macaroons your thing? Don’t hold back those passions now. Discuss with your baker a way to bring forth some of the flavors you and your future spouse love and incorporate them into the cake.

[ ] Angel food
[ ] Berries and whipped cream
[ ] Carrot (spice)
[ ] Chocolate
[ ] Nuts
[ ] Golden
[ ] Lemon
[ ] Liqueurs
[ ] Mocha
[ ] Mousse
[ ] Orange
[ ] Raspberry
[ ] Truffle
[ ] White chocolate

COLORS
Stick with tradition or select shades that complement your wedding colors -- think bridesmaid dresses and the bridal bouquet. Here are some basics that are used. Feel free though to go wild and think of seasons or upcoming holidays too.

[ ] Baby Blue
[ ] Green (pale)
[ ] Lavender
[ ] Peach
[ ] Pink
[ ] White
[ ] Yellow

DECORATIONS
Details and embellishing extras will transform the look of your cake.

[ ] Chocolate shavings
[ ] Fresh flowers
[ ] Gold or silver leaf
[ ] Pearls
[ ] Sugar blooms
[ ] Toppers

FLOWERS
Sugar-spun flowers or real ones, the sky and your budget are the limit here. Here are our suggestions for flowers that make a lasting impression:

[ ] Hydrangeas
[ ] Lilies
[ ] Orchids
[ ] Ranunculuses
[ ] Roses
[ ] Stephanotis
[ ] Tulips
[ ] Violets

CONCEPTS
The cake should first and foremost taste great. But it should look fabulous, too. Here's a list of ways to consider decorating the cake, beyond the simple chocolate shavings:

[ ] Sugar flowers: Gumpaste can so taste great. Don’t knock it if you haven’t tried it. Designers can make some pretty amazing confections with gumpaste and realistic looking too.
[ ] Fresh fruit: Seasonal fruit dotting the cake can make the whole thing fresh and very appealing. For fall think of tiny apples or grapes.
[ ] Motifs: An innovative way to decorate a cake, we encourage brides and grooms to use their wedding motif on the cake, too. For example, having and I (Heart) your city theme, have the cake designer fashion a cityscape on the sides of the cake.
[ ] Patterns: Antique lace or henna traced hands? The idea of adorning the cake in a pattern that mimics the wedding gown, bridesmaid dresses, or a cultural tradition will only enhance your cake.
[ ] Themes: If you've chosen a theme for your wedding, then those ideas should definitely be visible on the cake.

A GROOM'S CAKE
If you have the budget or it’s tradition in your neck of the woods to have a Groom’s cake then apply the same process given above to this cake. I’ve seen many a school mascot Groom’s cake.

[ ] Yes
[ ] No

NUMBER OF SLICES

[ ] 0-50
[ ] 50-100
[ ] 100-150
[ ] 150-200
[ ] 200+

THE CAKE BUDGET
Estimate the damage before you proceed further. Write it down here: $____________
Does it fit your budget? If so, by all means proceed. If it doesn’t then you might have to think of something simpler. Discuss different options with your baker before things get out of hand. It’s an important day but it really shouldn’t break the bank.


(Part of this checklist is compiled from The Knot.)

Cake Trends

I freakin’ love wedding cake. I am obsessed with cakes in general. I have no patience myself in decorating them but I love to admire, ooh and aah, and taste them. When a wedding invitation comes in the mail, I am already marking my mental cake calendar. Cake! I get to eat wedding cake on such and such a date! Yum!

I don’t know why this is but I’ve always loved it. When I was 12, I wanted my birthday cake to be a replica of my aunt’s wedding cake. It didn’t happen. My own wedding cake left a little something to be desired. The flowers were not on the cake as I entered the reception but sitting near the cake. The sugar butterflies showed the decorators lack of creativity and I wish to high heaven I ate more of it because it did taste sinfully good. Saving for our one-year anniversary didn’t cut it. A word of advice bridies, don’t do that. Just eat the cake that week.

What is the point of a cake to this whole affair though? The cake is like a gift from the bridal couple to their guests. An offering if you will to share with them in their new life together. It is the piece de resistance to the reception. A centerpiece to coo over and tie the theme of the wedding together. It should also not taste like cardboard, but shockingly good. There are trends in cakes too. Some years the square is in, or monogramming. Other year’s polka dots or massive floral bouquets hold the mainstream mind. What’s going on this year you ask?

Take a peak~

First up is the Clean and Classic cake. This is one of my personal favorite styles for cakes. These cakes have clean lines and simple designs. Scroll work, minimal colors are used and lots of white on white design are showing right now. The clean and classic cakes may mimic the look of your dress or other pattern featured in the wedding.

Major designs with icing on icing is also popping up in many places. The blue cake shown is very detailed with cityscape scenes despite only using two colors of icing. You will also see cakes with two tones of the same color icing. Champagne with blush-colored hues is another trend.

Big cake? Big flavor. These days it’s not uncommon to find a chocolate lover indulging in an all chocolate cake. No more plain vanilla here. Nut flavors such as pistachio are showing up in cake as are exotic fruit flavors like pineapple or maybe a mango mousse if that is your style. People are no longer afraid that the cake flavor won’t please anyone but themselves.

These are just a few of the trends we have going this year. If you like simple try the clean and classic. Want to spice it up a bit don’t be afraid of flavoring your cake or adding a choice filling. Today’s cake baker’s can do it all. They can even make cakes to look like you, the happy couple.


Note: Cake designs from top to bottom
Rania's Catering, PA Dianne Adrian Photography
Empress Dessert's, WA Katrina Marie Diaz
Cheryl Kleinman
Photos compiled from The Knot.