Today Jenn Johns shows you how to make a galaxy ice cream cake with galaxy chocolate bark and galaxy buttercream icing.
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How to Make a Wedding Cake: Stacking a 3 Tier Wedding Cake (Part 2)
May 8, 2014 by
Stacking cakes sometimes requires a bit of engineering. Imagine working for days on a beautiful wedding cake, only to have it collapse into itself due to a structural problem prior to delivery. Or worse yet, have it collapse on the bride and groom when they are cutting into it!!! These are the nightmares of cake decorators!
Learning to stack a three tiered wedding cake is actually quite simple, and learning how to do it is integral to cake decorating. In my video you will see me use a total of 7 wooden support rods. You can use more if you are worried about your cake collapsing, but being that I’ve stacked enough cakes with this exact type of cake, I wasn’t worried and knew that I didn’t need more support. BUT, that being said, if this is new to you or you are using a light, fluffy cake (or a box mix) you may want to have 3-5 support rods in the bottom tier. Three in the middle layer should remain to be suffice.
The rod that goes through the top tier, all the way to the bottom tier anchors the three layers of the cake together. This helps prevent slippage of any of the tiers, keeps the cake upright in it’s stacked position and will help with stability when transporting.
This way of stacking can also be applied to any cake that is tiered, be it two, four or more layers. You will just require longer rods, and many more of them! The more tiers the cake, the more support you will want the base to have as it will be bearing more weight at the bottom.
Kimberley Bridal Fair: Kimberley Conference & Athlete Training Centre
April 8, 2013 by
Towards the end of last year (2012) we had the privilege of sponsoring the Kimberley Bridal Fair, which was held on the ski hill at the Kimberley Conference and Athlete Training Centre. Working with Meta (Events Coordinator) is always a joy as she is such a great person! She is incredibly busy, but always has time to chat and to check on how her patrons are doing. We also sponsored the St Eugene Bridal Fair this year, and I will be doing a post on that event soon as well.
Here’s me at our table 🙂
Tips for Choosing a Wedding Cake Design
January 13, 2013 by
Choosing a wedding cake design can be one of the most exciting tasks that you are faced with during your engagement. Made from scratch with quality, fresh ingredients and decorated by a skilled cake designer, wedding cakes are remembered for years to come.
Choosing a Decorator/Baker: When choosing a baker, at least 4-6 months ahead of time, you want to ensure that your choice is someone who comes with a portfolio, reference and one who can provide you with testimonials. Make sure that your cake decorator.baker is using a health inspected kitchen, and is currently practising food safety! A quality cake decorator will want to meet with you to discuss our cake design.
Personalizing Your Cake: Your wedding cake should match the overall look and feel of your wedding, menu and the decor of your reception. Do you like simple or unique? Classic or personalized? Shaped? Stacked? Fresh flowers or sugar flowers?
Choosing a Flavour: When choosing a flavour, you may want to consider what season you are having you wedding in Summer offers up lighter lemon and berry flavours, while the fall leads more to flavours like pumpkin, or spice cake. When it comes to frosting your cake, you can choose from buttercream frosting, fondant, gum paste and royal icing.
Pricing: The most important thing to remember when you are pricing out a cake is your budget. Wedding cakes are often priced on a per serving basis, and can vary anywhere from $2.00 per serving to $15.00!
Delivery: When discussing details with your cake decorator, figure out who is responsible for delivery. Having your cake delivered by the professional is your best bet.
For more detailed information, head on over to JJ’s Custom Cakery Weddings section!
This editorial (written by me) was originally published in the East Kootenay Weddings book, January 2011.
Cranbrook Bridal Fair Wedding Cakes
February 6, 2012 by
We have spent the last year building an amazing bridal/wedding cake portfolio! We have done some amazing cakes (if I do say so myself) and I am extremely proud to show you the wedding cakes that we took with us to the St Eugene Bridal Show at the end of January. The St Eugene show is now the premier spot to showcase your wedding goods, and boy were we ever ready for the brides!
The following is an overview of the cakes that we took with us to the Bridal show . . . can you guess which one I made, and which ones Paul made??
Love Birds:
This cake is a topsy turvy cake, with a completely edible love bird topper! Paul carved and sculpted these two cute love birds out of fondant and gum paste. The topsy turvy is covered in fondant, wrapped the the ribbon and twigs were applied to give it a sparsely wooded feel to it.
Summer Wedding Cakes
September 4, 2011 by
Well, unfortunately summer is close to coming to an end 🙁 . . . and it JUST got here! The smell of the school supplies fills the stores, and the sound of the school bells start to ring. That means that as a teacher, I must pack my lunch and get my head back in the game. But first, I must show you how our summer went with the many wedding cakes that we did!
Fondant covered two tiered cake. Branches and blossoms are fondant/gum paste mixture.
Making a wedding cake is actually pretty stressful. It has to be perfect, or you’re going to ruin someone’s very important day. Pressure. Pressure. Pressure.
Buttercream covered three tiered wedding cake, with piped hydgrangea centre tier.
Baking wedding cakes requires planning endlessly for flowers, designs, colours, covering, stacking, tiering, taste, texture and size. Did I forget anything?
Fancy coconut cake top for cutting
It is actually quite an honour to be asked to make someone’s cake for their wedding day. I especially find it touching that people believe in me to make their cake the best one yet!
Piped buttercream roses, with an edible image.
My goal as a cake decorator/baker/cupcake artist has always been to make my cakes taste better than they look!
Cheesecake tier
I think that the days where wedding cakes were looked at and not eaten should be over!! Cake is meant to be eaten, not served, nibbled on and pushed aside.
Buttercream covered two tiered wedding cake. Flowers and ribbon were provided.
Is it too pretty to eat? Well, buy one to look at, and eat the second one. It might be a little damaging to your pocket book, but it sure helps pad mine!
Buttercream covered three tiered wedding cake. Flowers are royal icing and fondant. Ribbon was provided.
Fondant Daisy's for cupcake and cake decorations. Cake is chocolate w raspberry buttercream filling.
And now, this cake decorator by day, turns into cake decorator by night. It’s back to the “real” world and to teacher by day. The last long weekend of the summer is upon us.
