Wedding Cakes &Aspects Culinary Specialists Should Consider

by Rob Sutter
Being tasked with the creation of a wedding cake is a tremendous accomplishment, to say the least. In essence, this means that you are trusted with the creation of a delicacy that is able to serve as something of a centerpiece. A wedding reception can be made or broken by the cake in question, which means that it must be made with quality intact. This level of quality is one that can only be achieved by the most experienced of culinary specialists.

In order for the highest level of quality to be found, it's clear that certain aspects must be highlighted. In order for you to have as much information before you take to cooking, here are some of the most critical components you might learn about from cooking schools in Florida not unlike Le Cordon Bleu College of Culinary Arts.


Easily the most important aspect of this type of delicacy, the size of the wedding cake is dependent on how many people are at the reception. When a cake has three "tiers" - or levels - you are safe to assume that it will be able to feed a group of 100 guests, at the most. However, with more guests being placed on the list, greater tiers will have to be added on. Make sure that these particular tiers are placed on top of one another so that they do not veer off and render the cake a mess. Cleanliness, in tandem with size, is essential.


A bride and groom will be focused on many aspects of their wedding, the price of the cake included. How can a couple make certain that they save money in the long term? In many situations, this is dependent on the complexity of the wedding cake. For those who would like to add more elegant touches to the cake, it's going to cost you. As a baker, you must offer specific price points so that couples will be able to make the best choices for themselves. Keep in mind that you can still create a simpler cake, with a lower cost, with reasonable aesthetic value if the right methods are utilized.

Buttercream or Fondant?

The idea of which covering - buttercream or fondant -is better for wedding cake is dependent on taste. However, as a culinary specialist, you must not only understand the differences between the two but explain to others what said differences are. Buttercream is commonly utilized in wedding cake preparation, since it is a thicker coating with a comparatively richer taste. Fondant, while more costly by comparison, is easier to utilize for the purposes of creating intricate designs and bringing certain colors to the forefront. Compare the two coverings and see which one you like best since "unanimous" isn't a term one can use to describe this subject.

Ingredients in Relation to Weather

This is especially important and very few seem to focus on it. However, if you want to make the most out of your efforts in culinary school, it's important to note that certain ingredients do not go well with certain weather changes. Let's say that you are preparing a cake for a wedding during autumn; it's perfectly fine to utilize whipped cream and other light ingredients since they will hold up better in cooler conditions. Seeing as how said ingredients melt during the summer, though, culinary specialists must implement alternatives. Always make note of the weather as it relates to a wedding cake's ingredients.

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