Grand Wedding Cakes(TM) - Spring 2008

Transcription

About us...
Grand Wedding Cakes™ is published by the prestigious American Academy of Wedding Professionals™.
CEO: Timothy Roberts
President: Deborah McCoy
CFO: Dino M. Gallo
President: IT Division: Michael C. Gates
To Contact Grand Wedding Cakes™ or the American Academy of Wedding Professionals™:
PO Box 4091
Lantana, FL 33465
Email: [email protected]
Email: [email protected]
Copyright © American Academy of Wedding Professionals™, 2008.
All rights reserved.
On the Cover: GWC’s featured wedding cake is created by Ron Ben-Israel, one of America’s premier cake
designers. For more information about Mr. Ben-Israel and his fabulous cakes, please read our featured article.
WARNING: ALL CAKE PHOTOS PUBLISHED WITHIN THIS MAGAZINE ARE THE SOLE PROPERTY OF THE
BAKER, OR BAKING FACILITY AND/OR PROPERTY THAT FURNISHED THEM
TO GRAND WEDDING CAKES™ MAGAZINE FOR PUBLICATION.
THESE PHOTOS MAY NOT BE COPIED OR REPRODUCED IN ANY MANNER BY BAKERS AND/OR
INDIVIDUALS AND/OR BUSINESSES WHO DO NOT OWN THE COPYRIGHT TO THESE PHOTOS.
GRAND WEDDING CAKES™ MAGAZINE AND/OR THE BAKER AND/OR BAKING FACILITY AND/OR
PROPERTY WHO OWNS THE COPYRIGHT TO THESE PHOTOS WILL PROSECUTE TO THE FULLEST EXTENT OF
THE LAW, SHOULD THE COPYRIGHT OF THE BAKER, OR BAKING FACILITY AND/OR PROPERTY THAT
OWNS THE COPYRIGHT TO THE PHOTO, BE VIOLATED.
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© 2008 Grand Wedding Cakes™ magazine. All rights reserved. www.GrandWeddingCakes.com
The Master of the American
Wedding Cake:
Ron Ben-Israel
By Deborah McCoy
Ron Ben-Israel is America’s wedding cake master
whose incomparable culinary delights have made
their appearance on shows like Oprah and
Martha Stewart who gushes, “Ron Ben Israel does
amazing sugar work… formed flowers—so
perfect!”
Ben-Israel’s studio in the SoHo district of New York
City is one that reflects his culinary genius. His is
the realm of the couture cake—the one of a kind
variety that sets the trend for brides for the coming
year. You do not bring a photo to Ben-Israel for him to
copy. He designs the cake for “you” that others will
copy… And like a one-of-a-kind wedding gown, his
cakes are premium and pricey.
Designing a wedding cake with Ben-Israel is like
having your wedding dress created at one of the finest
couture houses in Europe. It is an intricate process,
whereby the designer delves into the heart and soul of
the bride. What are her tastes? What colors are her
favorites? What is the look of her reception site? What
is the formality of the wedding? What about the
wedding gown (Ben-Israel may even incorporate an
edible version of the lace)? What are her bridesmaids
wearing? What about the linens for her tables? What
flavors are her favorites? What is her personality and
her heritage? What is the look she wants to achieve?
All of these factors, along with Ben-Israel’s guidance,
will turn her wedding cake fantasy into reality.
(continued)
Ron Ben-Israel…
Take a look at these photos and you will see that these wedding cakes
run the gamut from the beauty of the ultra-traditional—to the whimsy of
the “tipsy” cake—and no one does them better than Ben-Israel. The key
is that there are no limits, just high standards. Where once a wedding
cake was white, three tiered, and decorated with subtle sugar flowers—
the cakes of today have no restrictions other than the baker’s skill and
expertise. And here’s where Ron advises caution.
Brides often cut photos from magazines of their favorite “designer” cake
(or download and print a picture from a prestigious baker’s website)
with the idea that their local baker will copy it, but take note. Cakes that
appear in bridal magazines and on these websites are
trend-setters, the most intricate cakes available from the best
designers. It doesn’t mean that local bakers can’t copy the
cake, but it’s up to you to make sure that they can. In other
words, don’t be satisfied when a baker shows you photos
of their work. Take the time to stop by at their place of
business to look at cakes they’ve made. Make sure they
have the expertise to do what you want.
Ask Ben-Israel about what “makes the cake” and he will tell
you that a primary factor is the ingredients—and he only
uses the finest. He also warns that while others say they
do—and claim they do on their websites, for example, it’s
up to the bride to make that determination. In other words,
it’s best to try a number of different bakers to taste their
cakes. “The proof,” he says, “is in the pudding.”
(continued)
Ron Ben-Israel…
As mentioned, Ben-Israel works closely with the bride, getting
to know her, determining her personality and the type of
wedding she will have, to establish the look of the cake—but
there’s more. He must work with her to develop the taste of
this once-in-a-lifetime culinary creation. He offers his clients
12 varieties of cake from which to taste—and if that doesn’t
work for a particular client—he will create a flavor for her.
He also relates cake flavors to season. For example, he
works with seasonal, fresh berries for summer including citrus
and passion fruit, Ohh Laa Laa! and will include a mix of
flavors within the cake. But Ron’s cakes are always light due
in part to the use of egg whites (rather than whole eggs) in
his creations. And to maximize the impact of flavor, Ben-Israel
uses only the most fragrant vanilla beans, the purist fruit
“reductions,” and the finest liqueurs and specialty chocolates.
When you try a Ben-Israel cake, you will immediately taste and sense
the difference. But what about design?….
There’s no doubt that the wedding cake that fulfills the fantasy is the
one that takes your breath away when you first gaze upon it. That’s
because the wedding cake is the focal point of the reception—but
Ben-Israel capitalizes on the idea. Instead of relegating the cake to the
ballroom, or the place where dinner is served, why not take it a step
further, literally… Have the cake appear in the lobby of the reception
site to greet guests with gasps of awe when they first enter. Put your
place-cards around the cake rather than a centerpiece… Once the
guests exit for cocktails, move the cake into the ballroom (or the room
where dinner is served). Use the cake to its fullest!
An intrinsic factor in cake design is the place where it will sit—but it’s
a factor that shouldn’t limit the bride’s vision.
(continued)
Ron Ben-Israel…
Her reception room might look like the Palace of Versailles with
gold gilt walls and mirrors, but it doesn’t mean that she can’t have a
whimsical cake. A cake done in crazy, fun layers and off-balance
can still pick up the beauty of its surrounding with regal color that
reflects the room’s majesty, topped off by the elegance and
delicacy of finely molded, hand-crafted sugar flowers.
There’s also no doubt that a take-your-breath away Ben-Israel cake
is due to the decorating. Just look at these cakes! Every flower,
every ribbon, every bead is made by hand from sugar. Every part
of a Ben-Israel cake is edible—and there are no artificial parts.
Want a cake that looks like the Taj Mahal? Then Ben-Israel will
make yours out of sugar. Every color of every cake is formulated for
each bride. Every design is different. No two cakes are alike—and
that’s what brides who go to Ben-Israel pay for.
The cost of a wedding cake is determined by a number of
factors: The ingredients, the size, design and amount of
decorating required, the skill and expertise of the designer, and
demographics. People, for example, who go to New York City
to get a cake from a top “celebrity” baker as Ben-Israel know
they’re going to pay much more than if they reserved a baker in
Oshkosh. It’s not that the latter isn’t as skilled but it is a matter of
overhead and “name”.
Ben-Israel also negates the notion of the “cake in the backroom”
philosophy to save money. Some brides, for example, will have
an impressive—but small cake—made for their reception—but
one that could never feed all the guests. To handle the overload, the baker makes a sheet cake that’s kept in the kitchen,
(continued)
Ron Ben-Israel…
which is cut and served when the “real” cake is cut. The idea
is that the bride saves money and the guests don’t know the
difference. Ben-Israel counters by saying that a bride who has
a smaller, formal wedding—say with 50 guests—rather than
150, will not necessarily wear a mini-dress. To him, the
analogy is the same.
Want to Make Your Own,
Delectable Wedding Cake?
Ben-Israel’s cakes are one-of-a-kind and brides who are
fortunate enough to have him as their baker are lucky indeed!
It’s just unfortunate to think that all the work and effort that
goes into one of these great cakes, all of that butter and
cream and the finest of fruits and chocolates, along with
decorating extraordinaire—are gone with one sweep—the
romantic cut of the bride’s and groom’s knife.
Cake Tips from Ron Ben-Israel:
* Go to a licensed baker. Walk the facility to make sure it’s
clean—and welcoming.
* Get a contract. Make sure everything is in writing. Ask
about liability insurance.
* Make sure the ingredients are what the baker/facility says
they are. Taste different cakes from different bakers to know
the difference. “The proof is in the pudding,” as Ben-Israel
says.
* Make sure the baker is capable of designing and
executing your “dream” cake. Look at their cakes, not just
photos.
* Keep the cake “sleek” to keep decorating costs down.
Contact: If you live in or near New York City or on the East
coast and would like Ron to do your wedding cake, email
him for information: [email protected] And be
sure to visit his website: www.weddingcakes.com
Ron Ben-Israel
42 Greene Street (top floor/rear). By appointment.
New York, New York 10013
212-625-3369
Try Ron’s Recipe (following)…
Ron Ben-Israel's Lemon Genoise
Wedding Cake with Optional
Raspberries and White Chocolate
Buttercream Frosting
Pure lemon extract
1 1/4 teaspoons
Pure vanilla extract
1/2 teaspoon
LARGE whole eggs
4 (or 7 fl. oz.)
(or 3/4 cup + 2 teaspoons)
Granulated sugar
1/2 cup
Sifted cake flour
1/2 cup
Corn starch
7 TABLESPOONS
Grated lemon zest
1 TABLESPOON
A Very Light, Moist European Cake, 3 tiers (2 layers each tier)
1, twelve-inch tier; 1, nine-inch tier; 1, six-inch tier
The twelve-inch and nine-inch tier will feed approximately 75-80.
The top tier can be saved for your first anniversary!
*One two-layer, twelve-inch round tier will feed 50 adequately.
Before You Mix: Instructions (for all layers):
* Preheat oven to 350 degrees.
* Grease and flour the pans. (Ron says it's not necessary to use
wax paper when baking Genoise.)
One two-layer, nine-inch round tier will feed 30 adequately. Make
either an extra nine-inch or twelve-inch round tier and keep it in the
kitchen for extra guests, if necessary.
To Make the Cakes (all layers):
* Mix flour and cornstarch together.
* Add vanilla and lemon extracts to oil.
Storing: Ron advises that you don't freeze Genoise, although you
* Place the eggs, sugar and lemon zest in a metallic mixing bowl
may. (He never freezes any of his cakes!) This cake, however, will
set over a pot of simmering water. Stir constantly until the sugar
store well in the refrigerator, with the addition of syrup and icing,
has melted completely and the mixture is warm and thin. (This
for at least three days. (And, you may freeze it and the buttercream
releases the oil in the zest and intensifies the flavor).
if you choose [more about this later]).
* Remove from heat and with an electric mixer (use the whisk
attachment, if you have it), whip on high for about five minutes
An Aesthetic Tip: Ron says that two-layer cakes smack of home
until the egg mixture has tripled in volume (and the beaters leave
baking. He suggests cutting each layer in half, horizontally, and
marks in the stable and shiny foam).
filling each layer with frosting that you stud with raspberries. (Each
* Sift half the flour mixture over the whipped eggs. Fold to blend.
tier, therefore, will have four cake layers and three layers of filling!
Then sift the other half over the whipped eggs. Fold well to blend.
Seven layers! Tres elegant!)
Add the oil that's been mixed with the extracts. Fold until just
blended.
About The Recipes:
* Fill pans 2/3 full.
Genoise and buttercream use the same technique. Both call for
* For very even cakes, use Magi-Cake strips.
heating the eggs and sugar over hot water, and then whipping the
mixture to achieve a high and stable foam. The other ingredients
Baking Instructions (for all layers):
are then gently folded in. The result: A very light and airy cake with
* Bake the two, six-inch layers together. Bake the two, nine-inch
creamy, melt-in-your-mouth frosting!
layers together. Bake each 12-inch layer separately.
Bake two, six-inch layers:
20 - 25 minutes
Ron's Recipe for Two, Six-Inch Layers:
Bake two, nine-inch layers:
25 - 35 minutes
Ingredients:
Amount:
Bake each, twelve-inch layer:
30 - 40 minutes
Vegetable oil
3 TABLESPOONS
(continued)
NOTE: Avoid opening the oven door. Wait until the allotted baking
(or 1 3/4 cups)
time is up. Open the door and look at the cake(s). If it doesn't
Granulated sugar
1 cup
appear done, re-close door and check again in five minutes.
Sifted cake flour
1 cup
* Genoise will shrink slightly from the sides of the pan and will be
Corn starch
3/4 cup
golden brown. Invert the cakes onto racks to cool. (After they're
Grated lemon zest
2 TABLESPOONS
completely cool, refrigerate for a few hours. This makes them easier
to handle and to split into additional layers, if desired.)
Preheat oven to 350 degrees. Follow directions for making six-
* If Freezing: Wrap the cakes in a few layers of freezer wrap.
inch layers. Fill the pan 2/3 full. Bake each layer for 30 - 40
Place them back in their pans for protection. Stack them in the
minutes.
refrigerator with large cardboard circles in between to prevent them
Ron Ben-Israel's Lemon Syrup
from being crushed.
(Makes three cups, enough for three-tiered cake)
Ron's Recipe for Two, Nine-Inch Layers:
Ingredients:
Storing: One month in an airtight container, refrigerated.
Amount:
Vegetable oil
6 TABLESPOONS
Ingredients:
Pure Lemon Extract
2 1/2 teaspoons
Granulated sugar
Pure Vanilla Extract
1 teaspoon
Water
LARGE whole eggs
8 (or 14 fl. oz.)
Fresh lemon juice
Amount:
1 cup
2 cups
1/2 cup
(or 1 3/4 cups)
Granulated sugar
1 cup
Bring water and sugar to a boil in medium saucepan, stirring
Sifted cake flour
1 cup
constantly. Add lemon juice and cover. Remove from heat and let
Corn starch
3/4 cup
cool completely.
Grated lemon zest
2 TABLESPOONS
Before frosting, cut the top off the cakes with a serrated knife.
Preheat oven to 350 degrees. Follow directions for making six-inch
Sprinkle both sides evenly with syrup. (Ron uses a new, clean
layers. Bake for 25 - 35 minutes.
hair-coloring bottle.) (If cake is frozen, allow to thaw completely
before removing the top and sprinkling with syrup.)
Ron's Recipe for ONE, Twelve-Inch Layer:
Twelve-inch layers must be baked one at a time, so Ron says you
Ron Ben-Israel's White Chocolate Buttercream Frosting*
must mix the batter for each layer separately. You must make two
This frosting is based on Swiss meringue that's used in European
recipes to produce two layers (for one twelve-inch tier). This recipe
bakeries, but Ron's is faster and easier to make! (*It's necessary
will produce more batter than necessary to fill one pan. Fill the pan
to make two recipes, separately, to provide enough frosting for
only 2/3 full.
Ron's three-tiered cake.)
Ingredients:
Vegetable oil
Amount:
Storing: One month frozen. One week refrigerated.
6 TABLESPOONS
Pure Lemon Extract
2 1/2 teaspoons
Ingredients:
Pure Vanilla Extract
1 teaspoon
LARGE egg whites (pasteurized)
LARGE whole eggs
8 (or 14 fl. oz.)
Amount:
8 (1 cup)
(continued)
Granulated sugar
1 1/2 cups
* If you'd like, cut each cake layer into two layers with a serrated
Unsalted butter, softened
1 1/2 pounds (6 sticks)
knife.
White chocolate, melted gently
3/4 pound (12 oz.)
and cooled
* Starting with the bottom, twelve-inch layer, spread the frosting
in a thick, even layer over the top surface. Stud with raspberries
(if you choose). Place the second part of the layer on top of the
Beat the butter until smooth and creamy. Set aside. (Make sure
first. Continue layering and filling the layers until the twelve-inch
room is cool and that butter remains cool.) In a very clean and
tier is complete. Cover and refrigerate until the filling is firm.
grease-free metal mixing bowl, set over a pan of simmering water,
* Continue the process with the nine-inch and six-inch tiers.
put the egg whites and sugar. Stir constantly, until they're warm to
* Frost the tiers according to directions in this chapter.
the touch. Remove from heat. Beat with electric mixer on high until
* If tiering the cake, follow the directions in this chapter.
the egg whites are cool and hold peaks (they should be shiny).
* Box and cover the cakes (see the directions in this chapter).
With electric mixer on low speed, add butter slowly until blended.
Add chocolate and beat until blended. Then mix on high speed to
TWO DAYS BEFORE THE WEDDING (AND THE DAY BEFORE):
lighten mixture. Re-beat as you frost the cake to maintain a smooth
* RELAX AND ENJOY YOURSELF!
texture.
NOTE: If you freeze the buttercream, bring to room temperature
before using to prevent curdling. Make sure the mixing bowl and
beaters are also at room temperature. On a cold day, run the
mixing bowl and beaters under hot tap water before proceeding. If
the mixture begins to curdle while mixing, stop the mixer and
suspend the bowl over hot water for a few seconds. Re-beat to
maintain texture.
Assembling the Wedding Cake:
FIVE DAYS BEFORE THE WEDDING:
* Make the cakes. (If the cakes are made and frozen, move to the
refrigerator to defrost, overnight. Make sure they're completely
thawed before sprinkling with syrup and frosting.)
*Make lemon syrup, if you haven't already.
FOUR DAYS BEFORE THE WEDDING:
*Make chocolate buttercream frosting. Keep it in the refrigerator. (If
you made it and froze it, move it to the refrigerator to defrost,
overnight.)
*THREE DAYS BEFORE THE WEDDING:
*Cut the top off the cakes with a serrated knife. Sprinkle both sides
evenly with syrup. (Ron uses a new, clean hair-coloring bottle.)
If you’d like to
make your own
cake, or better
yet, try
Ron Ben-Israel’s
delectable
recipe, please
see our Tips For
Good Baking.
plan your wedding
with priority in mind!
The American Academy of Wedding Professionals™
The Top Four:
1. Reserve Ceremony Site & Officiant
2. Reserve Reception Site (and
caterer if applicable)
3. Reserve Entertainment
4. Reserve Photographer &
Videographer
*Groom should be researching &
booking honeymoon.
Next:
5. Reserve Florist
6. Order Invitations (once ceremony
and reception sites are booked)
Wedding Gowns/Formal Wear:
•
Wedding Gowns: Order six
months before the wedding (or
more).
•
Bridesmaids’ Dresses: Order five
months before the wedding.
•
Men’s Formal Wear: Order two
months before the wedding
UNLESS THE WEDDING FALLS
NEAR PROM TIME.
•
If it does, ORDER EARLIER!
Rented Transportation:
•
Order two months before the
wedding UNLESS THE
WEDDING FALLS IN HIGH
WEDDING SEASON (SUMMER)
OR NEAR PROM TIME.
•
If it does, ORDER EARLIER!
Wedding Cake:
If wedding cake is NOT part of your caterer’s
package, order from a private baker three months
ahead of the wedding, UNLESS THE WEDDING
FALLS IN HIGH WEDDING SEASON
(SUMMER). If it does, ORDER EARLIER!
Make-Up/Hair/Nails:
Two months before the wedding, reserve your hair
stylist, make-up artist and nail tech, UNLESS THE
WEDDING FALLS IN HIGH WEDDING
SEASON (SUMMER). If it does, RESERVE EARLIER!
Marriage License:
30 DAYS BEFORE THE WEDDING CALL THE
COURTHOUSE IN THE COUNTY WHERE THE
WEDDING WILL TAKE PLACE TO FIND OUT ALL
REGULATIONS FOR OBTAINING YOUR
LICENSE!
the final countdown checklist
The American Academy of Wedding Professionals™
Five days before your wedding, call ALL vendors
and participants to verify all arrangements
including the date, place and time of your
ceremony and reception, and the times service
personnel are to arrive at the wedding and
reception or have their goods delivered. Speak
with the person who’s in charge of your wedding
arrangements, no one else. Note the time and
date you spoke with the person in charge,
including:
♥ The ceremony officiant.
♥ The organist or choir director, or any musicians,
etc. you’ve booked for the ceremony.
♥ The reception entertainment.
♥ The catering director, caterer or manager (of
the reception).
♥ The party rental store, if applicable.
♥ The bakery or supermarket preparing the cake.
♥ The bridal shop, if you haven’t picked up yo
NOTE:
wedding gown and bridesmaids’ dresses.
Check that you have contracts and/or receipts from all vendors/service personnel
♥ Formal-wear shop: Verify the order from sizes to
and from management at your ceremony and reception sites. Do your contracts
colors, to the number of suits/accessories. Confirm
and/or receipts specify the correct date, time and place of your ceremony and
the date and time for pick up and for a final fitting.
reception? Are all costs included less deposits? Do you have cash, certified checks
♥ The photographer, videographer and florist.
or money orders to pay the balance due, if applicable? (ALWAYS USE A CREDIT
♥ The hairdresser, make-up artist & nail technician.
CARD IF POSSIBLE.)
♥ The limousine company: Call the day before and
verify pick-up locations, addresses, and times.
♥ Check with the travel agent to ensure that all
honeymoon plans are in order. If you made the plan
verify them and check all travel documents, i.e.,
tickets, passports, visas, etc.
♥ Have you picked up your wedding rings?
♥ And finally, do you have a valid marriage license?
bridal party duties
American Academy of Wedding Professionals™
Maid/Matron of Honor:
The bride’s closest friend or relative: There may be two
maids or matrons of honor, or one of each, for example. (A
matron of honor is a married woman.)
•
Helps the bride physically and emotionally during the
wedding-planning process.
•
Throws a shower for the bride (which may be done in
conjunction with bridesmaids).
•
Helps the bride dress for the wedding and pack for the
honeymoon.
•
Keeps the groom’s ring for the bride.
•
Holds the bride’s bouquet during the ceremony (and
adjusts her dress/veil).
•
Signs all pertinent documents as a witness.
•
Stands in the receiving line (if applicable).
Best Man:
The groom’s closest friend or relative: There may be two
best men.
•
Helps the groom physically and emotionally during the
wedding-planning process.
•
Throws a bachelor party for the groom (which may be
done in conjunction with groomsmen).
•
Helps the groom dress for the wedding and pack for
the honeymoon.
•
Keeps the bride’s ring for the groom.
•
Stands with the groom during the ceremony.
•
Signs all pertinent documents as a witness.
•
Presents the donation to the officiant in the groom’s
name.
•
Gives the toast at the reception.
•
Returns the groom’s formal wear, if rented.
(Bridal Party Duties...Contd.)
Bridesmaids, Ushers/Groomsmen:
Bridesmaids and groomsmen/ushers are close friends and relatives of
the bride and groom. There may be four or more of each for a formal
wedding, less for a semi-formal wedding. The numbers do NOT have
to match. NOTE: Groomsmen are ushers! There should be one
usher/groomsmen to seat every 50 guests.
Flower Girls/Ringbearer:
Flower girls: girls between the ages of four and eight. There may be
as many as the bride chooses.
Ringbearer: boy between the age of four and eight. There is only one
ringbearer.
Financial Responsibilities:
The bridal party is responsible for all wedding attire including
accessories and jewelry. They are responsible for transportation toand-from the wedding and all lodging. They are also expected to
provide a wedding gift to the bride and groom and shower gift if
applicable.
5
the rehearsal dinner…
who’s invited? who pays?
It seems to us that rehearsal dinners have gotten out
of hand. I mean, well, let’s put it this way:
Everyone who is invited to the wedding is NOT
invited to the rehearsal dinner—but I’ll bet you
didn’t know that?!!
Rehearsal dinners were traditionally a way for
brides and grooms to relax and have a bite to eat
with their bridal party after their rehearsal. It was a
time for them to let their hair down with their closest
friends and relatives and enjoy some much needed
R & R before the wedding. It was also a time when
the bride and groom extended gifts to their bridal
party and to each other, as well as the hosts of the
wedding—but that’s not what it’s become.
Rehearsal dinners have turned into just another
party—with lots of guests and lots of expense. But
it doesn’t have to be that way! To keep your
rehearsal dinner in perspective it’s best to know the
rules.
So who’s invited?
•
The bride and groom.
•
Their parents and grandparents. including the
step variety.
•
The officiant and musicians (if NOT paid
vendors).
•
The bridal party (include dates and/or
spouses if the budget allows—or if they’re from
out of town.)
•
The ringbearer and flower girl(s) and their
parents.
(The Rehearsal Dinner...Contd.)
So who pays?
•
If both families are hosting the wedding,
then both may share the cost.
•
If the groom’s parents aren’t carrying their
share of the “wedding load”, which they
•
If possible, have the rehearsal
and dinner two nights or more
should, then they should pay.
before the wedding and not the
If the bride and groom host their own
night before. You’ll appreciate a
wedding, then both families may host the
•
NOTE:
dinner.
night of calm before the
Or, if the families are hosting the
wedding day.
wedding, then the bride and groom may
host the dinner.
6
the romantic meaning
of flowers
White Carnation — remember me
Carnation — pure love
Daisies — share your feelings
Holly — domestic happiness
Honeysuckle — faithfulness
Ivy — fidelity
Purple lilac — first love
White lilac — innocence
Lilies — purity
Orange Blossom — fertility,
happiness
Orchid — you are beautiful
Red Rose — I love you
White Rose — you’re heavenly
Red and White Roses together —
unity
Violet — modesty
tips for GOOD toasting…
fresh flowers, cake decorating,
Don’t let your toasts get out of hand, meaning they’re so long that
and MONEY!
they’re worse for your guests than reading War and Peace.
Traditionally, the best man is the only one who gives the toast-although others may do so. Here’s the rules:
•
The toast should last no more than five minutes.
•
It should never embarrass anyone.
•
The person giving it should be prepared.
•
For good luck, toast with only wine or champagne.
Wedding cakes cost lots of money, no doubt about it. The basic
rule of thumb is: The more the decorating the greater the cost. So
how can you lessen the cost and end up with a gorgeous and
great tasting cake?
At AAWP, we advise our consultants to tell their clients to always
get a superb tasting cake because when it comes to cake, that is
the number one priority. And to keep the cost down, we advise
that the cake be frosted plain—with the florist doing the
decorating. Advise your florist that you’d like them to decorate the
cake and they’ll bring the flowers to the reception to turn it into a
masterpiece! The cost is minimal and the results spectacular. (Ask
them to show you photos of cakes they’ve decorated. You’ll be
surprised.) To make your cake even more memorable and
romantic, use flowers that convey a message (see below).
CAUTION: Flowers are treated with pesticides so it’s essential
that they bring wax paper to put on the cake’s layers before
decorating.
6
6
6
Cake-A-Lore™
ARIES:
Based on your astrological sign--and your fiancé’s--what kind of cake should you have?
The ram is strong and the first sign of the Zodiac. Innovation is your second name and a cake that’s as daring and
creative as you are should dominate your reception.
Make it bright and sassy… don’t hold back!
And don’t forget the cake beneath the frosting. It must send you to the outer limits of your imagination and thrill your taste-buds! Go for it!
Color: Crimson
Design: 1
Gemstone: Ruby
2
TRADITIONAL
3
4
Cake Flavor: Rum
Flower: Geranium
5
6
7
8
9
10
WILD!
HISTORY TIDBIT™
why a wedding cake?
The tradition of the wedding cake began long ago in
ancient Rome. During the wedding ceremony the bride
and groom were fed morsels of a wheat biscuit or roll.
Symbolizing fertility, the biscuit was then crumbled over
the bride’s head. The concept caught on, passed through
the centuries, and was adopted by various cultures of the
Western world. By the time it reached Elizabethan
England, the wheat cake, a symbol of sharing and fertility
had become more than just tradition. The Elizabethans
stacked the rolls high and placed them on their reception
tables as centerpieces, for all their guests to admire and
enjoy.
But it took those effervescent, pastry-loving French to
envision that those simple wheat-biscuit centerpieces could
be held together with sugar frosting (the forerunner of the
tiered wedding cake). And OOOH! LA! LA! What they
did to those rolls!
The French, just like the princess who kissed the frog,
“kicked up” the course wheat rolls and turned them into
succulent, fine-textured cream-filled puffs, stacking them
high while holding them in place with sticky, sweet
caramel. Later, they used the heavenly wispiness of spun
sugar to decorate the sumptuous, shiny, golden pastries.
In France, a bride and groom may still request the
croquembouche (translation: crunchy mouthful) for their
wedding cake, a remnant of seventeenth-century tradition.
The wedding cake embodies a sense of history, of
happiness, fertility, plenty and good luck. It is tradition.
Give it the respect it deserves.
HISTORY TIDBIT™
why a groom’s cake?
Early American wedding cakes were fruitcakes,
a tradition that the Pilgrims brought to America in
the seventeenth century. It wasn’t until the 1800s
with the advent of white flour, baking powder,
and baking soda that the white wedding cake,
as we know it, came to be.
The traditional fruitcake, however, has withstood
the test of time (and is still popular in many parts
of our country). In fact, it’s this cake that evolved
into the groom's cake. At the reception, it was
traditionally cut, boxed, and given as favors to
the guests.
Legend has it those single guests, who placed
the boxed cake under their pillow, would dream
of their intended. Hence, it
became known as dreaming
bread. Traditionally, the groom's
cake is placed beside the bride's
and today it may come in any
flavor or any shape that the
groom desires (after all, it's his
cake).
The Possibilities Are Endless
cutting a cake
romantically!
The bride, traditionally, first cuts the
cake. The groom then protectively
places his hand over hers, symbolically
protecting her person throughout life.
They then take a piece of cake,
intertwine arms, and jointly feed one
another. This custom comes from the
ancient Greeks and Romans who
believed that tasting cake
simultaneously created a mystic bond
between the couple, guaranteeing a
happy union.
freezing the wedding
cake’s top layer for
your first anniversary…
here’s how…
Most bakers advise against freezing the
top layer of the wedding cake for the
first year anniversary, but if you want to
try it, here’s how. Wrap the cake in a
few layers of plastic wrap. Then wrap it
in a few layers of aluminum foil. Next,
place the cake in three freezer bags,
one on top of the other. (Remove as
much air from the bags as possible.)
Take the cake from the freezer the day
before your anniversary and put it in the
refrigerator. Remove from the
refrigerator and let it come to room
temperature before serving.
IMPORTANT TIPS FROM CELEBRITY CAKE
BAKER SYLVIA WEINSTOCK
Excerpted from For the Bride by Deborah Mccoy
Whether you’ve hired a private baker or “cake” is part of your package,
it’s necessary to meet personally with the baker who will create the
cake. Here's Sylvia Weinstock, that great celebrity cake baker’s, TIPS
for success:
1. The size of the cake must relate to the size of the room: Tall ceilings,
for example, require a tall cake.
2. The size of the cake must relate to the bride’s size and the groom’s:
If they’re small people, the cake should not overpower them. If they’re
tall, the cake should be also.
3. The cake must relate to its surroundings: If it's positioned in a formal,
ornate room, the cake should be formal and ornate, too. If it's outdoors,
surrounded by light and the beauty of colorful flowers, for example, the
cake should also be colorful and vibrant.
4. The color of the cake must relate to room colors, not necessarily the
bridal-party colors. Let's say your colors are hot-pink and white and the
walls of the reception room are
paisley, green, and purple. Would
you want a fuchsia and white
wedding cake? When in doubt,
go white.
5.
Take reception time into
consideration: If it’s a late-evening
affair, serve a lighter cake, like
lemon. If the reception is early
afternoon, serve a heavier cake like
chocolate or carrot.
NOTE: Decorating spells MONEY!
The more intricate the decorating,
the more expensive the cake.
Imagination…
don’t be talked into cake and dessert!
it’s a waste of your money…
Deborah McCoy. The American Academy of Wedding Professionals™
How many times have you heard, “It’s essential to have a
dessert (besides cake). After all, no one eats the cake.”
How in the word could guests eat cake if they’re stuffed
with cherries jubilee after dinner? It’s time to put this in
perspective.
Most weddings these days feature a wedding cake and a dessert.
Why? The wedding cake has been the traditional dessert at a
There’s no reason to have a dessert after dinner if you
reception for centuries and besides, the wedding cake is the focal
have a wedding cake because the cake is dessert.
point of the reception.
Furthermore, a dessert served after dinner (other than your
cake) is superfluous and one that costs you money! Here’s
the solution:
Instead of serving a superfluous dessert, end the meal with
a light sorbet, for example, or strawberries dipped in
chocolate (one per guest). If that proves too costly, put a
good plate of chocolate mints on the table. (The repast
should always end with something sweet.) Then take those
dollars that you would have spent on cherries jubilee and
upgrade your cake. Your guests, not stuffed with dessert,
will love and appreciate your cake—the way they should!
Make it so luscious that it “sings when you put it in your
mouth…” as celebrity cake baker Sylvia Weinstock once
told me.
You are throwing money down the disposal if you
purchase a wedding cake and then serve an opulent
dessert with dinner. Who's going to have room to eat
cake an hour or so later, no matter how good it is? By the
same token, you throw money away if you purchase an
inedible, tasteless "dumpy" cake. Who would want to eat
it?
REMEMBER: YOUR Cake Is The Last Hurrah!
I've seen postings on the Internet about cutting the cake at
the beginning of the reception. Why? Why waste good
money on a beautiful cake only to have it ravaged at the
beginning of the party? The cake is the focal point of the
reception! It should be cut at the end of the evening no
matter what!
Cake-A-Lore™
TAURUS:
Steadfast and true, you go with tradition and are so unwavering in your thoughts and ideals, it gives some the impression that you’re
stubborn as a bull--no pun intended.
The lover of good, rich food, your cake should be no different.
Opulent and elegant, it should tower over your reception, the epitome of classicism and your good taste!
Color: Green
Design: 1
Gemstone: Emerald
2
TRADITIONAL
3
4
Flower: Violet
5
6
7
Cake Flavor: Vanilla
8
9
10
WILD!
Cake-A-Lore™
GEMINI:
A light-hearted, social butterfly, with lots of fun in your soul, your cake should mirror your whimsy.
Light, airy, fun, it should be a design of your imagination.
Since you love new experiences and world travel,
maybe your cake should mimic the places you’ve seen and experienced--along with your new husband.
The world is your oyster--or should we say--cake!
Color: Yellow
Design: 1
Gemstone: Agate
2
TRADITIONAL
3
4
Flower: Lily of the Valley
5
6
7
Cake Flavor: Genoise
8
9
10
WILD!
7
Cake-A-Lore™
CANCER:
A total traditionalist, with a love of the past, your cake should be the ultimate culinary feat of classic excellence. Look in past bridal magazines and
books to find the cakes of your ancestors. Focus on the beauty of that ten-tiered cake, topped by buttercream and glorious elegant, hand-crafted,
edible sugar blooms. The cake itself? None other than fruit, its layers stuffed with the sensational taste of fresh, organic cream.
Color: Pearly white
Design: 1
2
TRADITIONAL
Gemstone: Pearl
3
4
Flower: Larkspur
5
6
7
Cake Flavor: Fruit
8
9
10
WILD!
7
7
Baking your own cake…
Think you’re as good as Betty Crocker???
Analyzing Cake Pans!
Make sure your cake pans are constructed from aluminum, a highly conductive
metal that has a dull finish. They are the best conductors of heat. Stainless steel
pans are poor conductors as well as black metal pans
which absorb heat too quickly.
The Inspiration for the
Three-Tiered Wedding Cake
This is St. Bride’s Church, London,
England and one of the oldest
churches in Christendom dating from
the seventh century. It’s obvious how
the church’s spire influenced wedding
cake design.
Cake-A-Lore™
LEO:
The Lion roars and the jungle knows who reigns! It’s the same for your cake! Make it a show stopper--the one-of-a-kind culinary delight that
reflects your superiority as a person. Make it smile with brightness and radiate the warmth that you do. Make it tall and memorable--like the
flower that represents your sign!
Color: Gold
Design: 1
Gemstone: Topaz
2
3
4
Cake Flavor: Lemon
Flower: Sunflower
5
6
TRADITIONAL
7
8
9
10
WILD!
T
H
E
B
E
A
U
T
Y
O
F
C
R
Y
S
T
A
L
Were Your Ancestors British?
Then Give Your Cake A Toss…
Out The Window
It’s an old English custom for a bride to throw a piece
on wedding cake out the window on her first visit to
her family’s home after the wedding. If the cake plate
broke she was guaranteed a happy future with her
husband.
How
Much
Does
A
Wedding
Cake
Cost?
According to the Bridal
Association of America, the
average cost of a wedding
cake in 2006 was
$543.00.
In 1963, a reception for100
to 300 guests at a club or
hotel which included food,
beverages, and the wedding
cake, cost a whopping
$4000.00.
7
The 10 Commandments of Elegant
Wedding Planning
By Deborah McCoy
You must also study weddings—past and present. What makes
some elegant, some not? What are the little touches that make
them special? What's the look that you want to achieve? The
only way you will glean this information, come to logical
conclusions, and set attainable goals for yourself, is by learning
I decided to write these “commandments” after years of
about weddings. It's important to study and research bridal
working with brides who wanted an elegant (synonym:
magazines and wedding books. Go to the library and the
expensive) wedding, but could not afford it. Hogwash!
bookstores—and your best source for instant information? The
Elegance does not relate to money, but to a state of mind.
Internet!
Contrary to popular belief, the words elegant and expensive
are not synonyms. Every bride can have an elegant wedding,
Learn about etiquette. This is Commandment Three. It's very
the one she's always dreamed about. But she has to use her
important. You cannot have true elegance without proper
common sense; be practical; use her ingenuity; and make a
etiquette; they go hand-in-hand.
commitment to give her elegant wedding the time and attention
it deserves and requires.
A wedding is not a time "to have it your way." The precepts
that guide a fast-food-restaurant chain should not be applied to
Today, the majority of engaged couples pay for their own
your wedding. Etiquette, over the years, has been modified to
wedding. And if you're one of them, I will tell you that it's very
adapt to our fast-paced lifestyle, but its tried-and-true rules and
easy to get into trouble if you don't budget wisely. The idea is
standards (that guarantee success) should never be ignored. As
to spend only what you can afford—and not go into debt.
I tell my clients: If you want to break the rules, know what the
Being in debt is no way to begin married life. That's
rules are. Then make an educated decision.
Commandment One.
The word etiquette is French, literal translation: ticket. And
The photographer I work with was once hired by a bride who
maybe it is. A ticket to a more gracious lifestyle, to more
was so immersed in herself and her wedding that she forgot
perfect speech and better manners, and of perfecting our own
one important factor: she could not afford what she planned.
style within the realm of good taste. It's also interesting to note
After the reception, her husband wrote a bad check to a very
that the synonym of the word etiquette is the word decorum.
prestigious hotel in Palm Beach. The hotel had him arrested
and thrown in jail. When the photographer called the bride to
Decorum relates to the way we act, the way we behave—of
make an appointment to create her album, the woman said
living our life with courtesy toward others and with a sense of
that she couldn't because her husband was "...on vacation."
propriety; it is a lifestyle.
Some vacation! Don't let this happen to you.
We lightly interpret the meaning of the word etiquette to apply
Commandment Two: Educate yourself. The more you know
to the proper crossing of "Ts" and the dotting of "Is". Etiquette
about the vendors, goods and services you'll need, the better
and decorum—and they are one and the same—mean that we
off you'll be. No one will pull the wool over your eyes. Study
must exhibit decency and civility in everything we do. It's far
all the books and information you can find.
more complex than how to implement the proper wording on a
wedding invitation.
(continued)
Commandments…
Commandment Four: Read the contract, the fine print (and
event on the same date and at the same time of day, for equal
learn to adapt it). What is it about a wedding that makes
or greater value. If not, and the wedding is canceled two
people so trusting? The romance? The idea that nothing can go
months or more in advance of the date of the affair (which
wrong—(to me!?). A feeling of complete, blind faith in the
gives the vendor time to book another event), the deposit may
vendor? I have no idea... but I do know this: The majority of
be applied to another party or occasion, if reserved within one
brides, grooms, and their families sign contracts without
year of the date of this contract." (The changes you make to
reading them—let alone reading the fine print. This is the worst
your contracts depend on your negotiating skills; it's always
mistake you can make.
better to get your money back, if possible.)
Your contract is your only recourse should something go amiss.
Part II of this commandment also relates to a contract. It's called
To ignore it, or slough it off, is like committing a mortal sin in
a receipt. Always get a receipt and make sure it's specific!
wedding world. Let me give you an example. A couple once
Don't walk out of a bridal shop, for example, with a receipt
approached me for help. They hired a video company that
that says: White wedding gown, size 10. Or, you may end up
promised them the ultimate wedding video: completely edited,
with a white wedding gown in a size 10, but not the one you
special effects, music of their choice, the addition of baby and
thought you ordered. Once again, you have no legal recourse
honeymoon pictures, etc. But after the wedding, the company
if your receipt isn't specific. Your receipt is your contract. Use it
called the couple to say that all those extras they thought were
to protect yourself. (This rule applies to all vendors, not just
included, would cost hundreds of dollars more. The couple was
bridal shops.)
devastated.
Commandment Six: More does not mean better—and more
The first thing I did was examine their contract. It said nothing
costs money! Elegant weddings are not vulgar, crass or
about the added extras. The couple was caught dead to rights.
overdone. They are subtle, tasteful and beautiful. Many brides
They could not afford the additional expense and ended up
like to feature large or life-size portraits of themselves (in their
with an unedited tape of their wedding. They paid way too
bridal attire) at their wedding. Others place monitors around
much for a raw tape. They were had!
the reception room that run videos of their love story. This is
vulgar. A wedding is not supposed to convey a message to the
If their contract had been specific, however, and included—in
guests that says, I'm Queen for a Day, or, Look At Me! A
writing—all of the things that they were promised, they would
wedding is a life-celebration for all to enjoy.
have had no problem with this vendor. He would have done
what the contract specified.
One of my brides, who spent a fortune on these portraits and
videos (against my advice), ended up with a cash bar and a
Contracts can also be modified and this is Commandment
cocktail hour that featured one platter of cheese and crackers.
Five. They are not written by God or etched in stone. If the
The wedding was late afternoon and everyone was starving.
cancellation policy states, for example, that you lose your
deposit if you cancel the wedding—ask if you can adapt it—
I attended her wedding. The topic on most of the guests' lips
for example: "In the event of cancellation, the deposit is
was her egomania, not the beauty or elegance of her
completely refundable, provided that the vendor books another
wedding.
(continued)
Commandments…
The thousands she spent on portraits and videos should have
Weddings are a time of happiness, family togetherness and
been spent on her guests and her reception.
inclusion. No matter what kind of relationship you have with
your step-parents and/or step-families, it's time to put your
Commandment Seven: Don't forget: You're the hosts! Some
personal feelings aside. Don't take any actions which could
budget-conscious brides and grooms opt for cash bars (guests
hurt a family member (and step-parents are members of your
pay for their own liquor) and dessert receptions (what you see
family). Don't make plans, for example, that includes certain
is what you get—dessert) in an effort to keep the cost down.
immediate family members and excludes others. At a wedding,
everyone is equal. Be sure that all parents (and grandparents)
The wedding reception is the first party that a bride and groom
are represented in some way, even a corsage or boutonniere
host as husband and wife. Responsible, gracious hosts make
will do. You'll be glad you did.
sure that their guests are their first priority.
Commandment Nine: Apply common courtesy to every aspect
If you issued a formal invitation, inviting people to your home at
of planning your wedding. Always put yourself in the other
six o'clock in the evening, would you serve them a plate of
person's shoes.
pastries and charge them for their drinks? Would you blame
your guests if they left early to get a tuna salad platter? Or left
Let me give you an example. If you were invited to a dinner
because they were insulted? Wouldn't you be? A wedding is
party and you were seated across the room from your
no different. If you issue an invitation to your wedding, you are
husband, how happy would you be? Not very. So why do
asking your families and friends to be your guests; they are not
brides and grooms insist on seating their bridal-party members
paying participants. A wedding is a celebration that you're
at their table, without their dates and/or spouses? The result is
hosting. It's up to you to impart good food, good drink (and not
an empty bridal table, whose members are busy visiting their
necessarily alcohol), and lots of goodwill to your guests.
companions, who are seated elsewhere. It's only common
courtesy to seat people with their dates and/or spouses, with
Cash bars and dessert receptions are not the way to achieve
people who will make them feel happy and relaxed.
elegance or to impress wedding guests with your hospitality
and graciousness. If you budget wisely and plan well, there's
And finally, Commandment 10: Be pleasant and kind. Most
no reason to have either. Be savvy, educate yourself, and take
vendors and service people try to be as affable and as helpful
the time to properly structure and budget for that elegant
as possible with their wedding clients; after all, it's their
wedding and reception of your dreams. With a little effort, you
livelihood. In the same vein, you should be just as pleasant
can do it affordably–and economically!
when you meet with them.
Commandment Eight: Don't forget the step-parents, include
The customer has the option (and the advantage) of going
everyone. In the U.S. today, the blended family has replaced
elsewhere if he/she doesn't like the attitude of the vendor.
the traditional family. For that reason, most of us have step-
However, the vendor doesn't have that latitude. He can't say to
parents and step-families and all the joy, or problems that may
the client: "You're miserable and I'd prefer not doing business
go along with them.
with you." Although, many times, they'd like to.
(continued)
Commandments…
A wedding vendor's reputation, for good or ill, spreads like
wildfire in this business, but there's a flip-side to this coin.
Wedding world is a small planet that's composed of a network
of wedding vendors and professionals; they talk often and
many times, share the same clients. For that reason, don't ever
think that your attitude and deeds are above scrutiny or notice.
The vendors I work with appreciate kind, caring customers and
will break their back to please them. But a client's bad deeds
or attitude may not go without retribution. Let me give you an
example:
I once worked with a young woman who had a very meanspirited mother (who was paying the tab). The mother had
money, tried to control her daughter and made her life
miserable.
My friend, the catering director at the country club where the
reception was being held, said this MOB (mother of the bride)
was making her life unbearable. She called her twenty times a
day trying to reduce the price and was abrasive (and she also
didn't like the way she treated her daughter). My friend
became so incensed with this woman that she charged her
excessively. She made her pay for white-glove service and
valet parking and cake cutting (items normally a part of the
package deal), and anything else she could think of. This ugly
woman, who wanted so much to pay less—paid more—and
she never knew it.
Ralph Waldo Emerson said, "Character is higher than intellect."
And Henry James, when his nephew asked him what he ought
to do in life, answered, "Three things in human life are
important. The first is to be kind. The second is to be kind. And
the third is to be kind." Truer words were never spoken. Apply
them to every aspect of your life and every facet of planning
your wedding--and things may turn out, better and more
economical—and more elegant—than you ever expected!
What Was It Like to Get Married
When Henry VIII was King of England?
At the time of Henry’s marriage to Anne Boleyn, his second wife,
weddings had become raucous affairs. They normally took place
on Sunday, in church, in the very early morning hours, usually
before daybreak. Many of the guests, who started their
celebration beforehand, arrived at the church drunk, clutching
their musical instruments that they played with reckless abandon
throughout the ceremony.
When the service ended, the guests stormed the bride in hopes of
pulling her garters from her legs (it was considered good luck to
retrieve a piece of the bride’s clothing), a practice frowned upon
by clergy, who were powerless to stop it.
Afterward, the couple and their guests returned home, where they
feasted and drank and played their musical instruments, usually
harps and lutes for entertainment. After the consummation of the
marriage, guests were invited into the bedroom for a drink to
celebrate. The couple then drank wine from the “knitting cup”,
one that symbolically bonded them together, to which a piece of
fragrant rosemary (symbolic of remembrance) had been added.
The party continued, with the guests singing dirty ballads and the
men chasing after the women, while they played risqué games
and ate and drank to their hearts’ content, long into the evening.
Preliminary Wedding Budget
After shopping for vendors, etc. for your wedding, put the average cost of each in column one. In
column two, put the name of the person who will contribute or pay for the item and the amount
paid or contributed and in column three put the amount you will budget for each.
Engagement Costs:
Engagement Ring
Engagement Photos
Engagement Parties - If applicable
Ceremony Costs:
Rental of Facility
Officiant’s Fee
Coordinator’s Fee(s)
Organists and Musicians
Flowers and Decorations
Guest Book
Wedding Programs
Reception Costs:
Estimated Number of Guests: _______
A. Food
B. Liquor
C. Extras: valet parking, linens, rental
fees, baby-sitting services, etc.
D Taxes, Service Charges, or
Gratuities
Entertainment
Favors for Guests
Flowers/Decorations
Wedding Cake
Bridal Wear, etc.:
A. Wedding Gown
B. Headpiece and Veil(s)
Average Price
Contributor and
Amount
or Cost
Amount
Budgeted
Amount
Contributed
C. Alterations
D. Accessories (shoes, slip, bra, etc.)
E. Jewelry
F. Hair, Make-up, Nails, Facial.
Groom’s Wear:
A. Rent/Buy Formal Wear
B. Accessories: shoes; studs, etc.
Gift Expenses:
A. Gifts for Bridal-Party
B. Gifts For Wedding Hosts
C. Gifts Bride and Groom Give Each
Other
Rehearsal Dinner:
Estimated Number of
Guests:_________
A. Invitations
B. Caterer/Restaurant Costs
C. Flowers/Decorations
The Other Essentials:
Flowers for Bridal Party/Families
Photography
Videography
Invitations Including Thank-You Notes,
etc.
Invitation Accessories: Printed
Matches, Napkins, etc.
Rented Transportation
Wedding Rings
Average Price
Contributor and
Amount
or Cost
Amount
Budgeted
Amount
Contributed
Average Price
Contributor and
Amount
or Cost
Amount
Budgeted
Amount
Contributed
Honeymoon Expenses Including All
Costs: Travel, Lodging, Clothes, etc.
Wedding Coordinator
Marriage License
Premarital Physicals, Blood Tests, if
applicable
Other Considerations:
Wedding Cancellation Insurance
Tipping: Maitre d’, Catering Director,
Limo Driver
Premarital Education—
Non-religious and/or Religious
Preservation of Bridal Gown/Veils
Preservation of Bridal Bouquet
Premarital Agreement: Lawyers’ Fees
TOTALS
ADD A 15% CONTINGENCY FACTOR:
________________
ADD APPLICABLE SALES TAX:
________________
TOTAL OF ESTIMATED EXPENSES:
________________
CAUTION:
Weddings are paid for up-front,
usually the week before.
Many vendors will not accept credit cards or
personal checks so prepare
to pay with cash or certified check.
8
Cake-A-Lore™
VIRGO:
With your highly discerning personality and your attention to detail, your cake should be far from haphazard. It should be very “neat” and
symmetrical; no “tipsy” cake for you. Your practicality should shine through your cake and it should be admired for its classical elegance
and simplicity--perhaps a plain fondant with some dazzling, intricate sugar flowers to top it off.
Color: Taupe
Design: 1
Gemstone: Sapphire
2
TRADITIONAL
3
4
Flower: Pansy
5
6
7
Cake Flavor: Pound
8
9
10
WILD!
8
8
Making Your Own
Wedding Cake but
Buttercream Got
You Stymied?
Many cake-baking experts know that
making buttercream can be a daunting
proposition for the novice, so many
suggest buying prepared buttercream,
especially if you don’t want to chance
making your own or if time is of the
essence. Be advised that it’s easy to
use, but of course, there’s nothing like
the real thing.
To buy prepared buttercream:
New York Cake Supplies
www.nycake.com
A Toast to the
Bride And Groom:
Always remember to forget the trouble
that passes away, but never forget to
remember the blessings that come
each day.
A Toast to the
Bride from the Groom:
Here’s to the prettiest, here’s to the
wittiest, here’s to the truest of all who
are true, here’s to the neatest one,
here’s to the sweetest one, here’s to
them all in one—Here’s to you!
A Toast from the
Bride to the Groom:
Don’t walk in front of me, I may not
follow. Don’t walk behind me, I may
not lead; Walk beside me, and just
be my friend…
--Irish
Want to Try a Ron
Ben-Israel Cake?
Here Are the Rules of
Good Baking
It's not hard to bake a good cake.
But it's important that you adhere to
the rules. Cake baking is an exact
science so follow the recipe to the
letter. Baking a cake is not like
making soup. You can't add more
salt while it's cooking to enhance the
flavor.
* Ingredients
All
ingredients
should
be
fresh
including spices and flavorings. If
your condiments are a year old or
are not fragrant, throw them away.
Flour, baking powder and baking
soda should also be fresh. Use only
pure extracts, no imitation flavorings.
All
ingredients
should
be
room
temperature when baking.
For
the
purpose
of
making
a
wedding cake--the most important
cake you'll ever make--you are not
going to substitute ingredients. You're
not going to use Cool Whip in place
of whipped cream, for example, or
margarine for butter. This is one time
when you're going to throw calories
to the wind!
(continued)
Rules for Good Baking…
When the recipe calls for:
--butter, use only unsalted butter.
--milk and cream, use whole milk and whipping cream
(preferably pasteurized cream, not ultra-pasteurized. It
can be found at organic-food stores or health-food
stores).
--cream cheese, use only regular cream cheese.
--eggs, use only LARGE eggs.
--sugar, use only white granulated sugar or preferably,
superfine sugar.
--brown sugar, use only regular light or dark-brown sugar.
--flour, use only cake flour (not self-rising).
* Put sugars (white and brown), flour, and cornstarch in
tightly sealed containers to protect them from humidity.
Store at room temperature.
Buy nuts in health-food or organic food stores. Place them
in freezer bags and freeze. Dried fruits should also be
purchased in health-food or organic food stores. To
plump them, cover with cold water and boil for a few
minutes. Cool them completely before using them in a
recipe.
Cake-A-Lore™
LIBRA:
The true romantic of the Zodiac, with an incredible sense of taste, color and design,
your cake should be an expression of your artistic talents.
Whether an incredible feat of culinary design--the Taj Mahal, for example, made from spun sugar and genoise--or a traditional cake that
makes every other look tasteless, spare no effort on your cake. It represents the soul of your talent!
Color: Pink
Design: 1
Gemstone: Opal
2
TRADITIONAL
3
Cake Flavor: Strawberry Shortcake
Flower: Rose
4
5
6
7
8
9
10
WILD!
Cake-A-Lore™
SCORPIO:
The fiery side of the Zodiac although your element is “water,” no one can dismiss a scorpion’s passion--which means that love is the
foodstuff of your soul; you can’t live without it.
Therefore, your cake must be inspirational, a mile-marker on the Yellow Brick Road of your love. Make it something you,
your husband and guests will never forget!
Color: Burgundy Gemstone: Garnet Flower: Rhododendron Cake Flavor: Chocolate Mousse
Design: 1
2
TRADITIONAL
When Women Didn’t
Always Wear White
An old, anonymous Victorian verse,
told the fate of the bride, based on the
color of her wedding gown.
Married in white;
you have chosen all right;
Married in grey, you will go far
away;
Married in black,
you will wish yourself back;
Married in red,
you wish yourself dead;
Married in green; ashamed to be
seen;
Married in blue, he will always be
true;
Married in pearl, you will live in a
whirl;
Married in yellow,
ashamed of your fellow;
Married in brown,
you will live out of town;
Married in pink, your fortune will sink.
3
4
5
6
7
8
9
10
WILD!
8
White, Brides and
Tudor England
Queen Elizabeth I, the
fashionable daughter of Henry
VIII and Anne Boleyn, his
second wife, began a tradition
that has passed down to
present generations. Elizabeth
was Britain’s greatest monarch
and was attractive with her
fair-hair, light complexion, and
flaming red hair.
She also loved to wear white,
which during her reign and
because of her chastity, came
to symbolize virginity (a color
that later came to represent the
virgin bride). What better color
for Elizabeth, a woman
who never married, and
became known as the Virgin
Queen?
Because of Elizabeth, many
brides chose to wear white at
their wedding and the custom
took hold. It’ s interesting to
note that Mary Queen of Scots
defied tradition and married
the Dauphin of France in a
white gown, in Paris, in 1558,
even though white was the
color of mourning for French
royalty.
9
Cake-A-Lore™
SAGITARRIUS
The true free spirit of the Zodiac, your cake should be anything but traditional. Reach for the stars and make the galaxy your cake! You’re
bigger than life and there’s no reason your cake shouldn’t be too. It should be filled with unique flavors that tickle the taste-buds, while its
design should floor the senses!
Color: Royal Blue Gemstone: Lapis Flower: Narcissus Cake Flavor: Passion Fruit
Design: 1
2
TRADITIONAL
3
4
5
6
7
8
9
10
WILD!
Marriage is a mistake every man should make.
--George Jessel
Cake-A-Lore™
CAPRICORN:
The most practical sign of the Zodiac and probably the most conservative, everything you do is well thought-out, organized and planned.
Your cake should be no different. Over-the-top is not for you, but quality is. You appreciate the fine things in life and for that reason,
your cake should not be too rich, but just right… and beautiful but not opulent.
Color: Forrest Green
Design: 1
2
TRADITIONAL
Gemstone: Diamond
3
4
5
Flower: Ivy
6
7
Cake Flavor: Carrot
8
9
10
WILD!
9
9
Why A
Rehearsal
Dinner?
In the Middle Ages, it was
believed that the clinking of
glasses was reminiscent of
the sound of bells, and
bells, the type associated
with churches, were
thought to drive away evil
spirits, even the devil.
It was also believed that
noise scared them off. For
that reason, the rehearsal
dinner, normally held the
night before the wedding
was a loud, boisterous
affair, the louder the better.
The participants clinked
glasses, and even smashed
them and their dinner
plates, in an effort to keep
evil at bay as they
celebrated long into the
evening.
9
God, the best maker of all marriages,
Combine your hearts in one.
—William Shakespeare
Cake-A-Lore™
AQUARIUS:
Because of the yin and yang of your nature--the polarity of your spirit, the free yet traditional anchor of your personality--your cake must be a
mixture of you, your whimsy and your classicism. Your independence and your love of the eccentric should play a big role in your cake
design--but don’t forget the part of you that stays fixed. Wow! What a cake!
Color: Violet Gemstone: Amethyst Flower: Orchid Cake Flavor: Red Velvet/Raspberry
Design: 1
2
TRADITIONAL
3
4
5
6
7
8
9
10
WILD!
The Wedding Ceremony
That Hasn’t Changed
(Hardly) In Nearly
500 Years
When Henry VIII broke from the
Catholic Church, the new Anglican
Church was formed and along with it
came the Book of Common Prayer, the
prayer book of the Reformers that also
contained the new, required marriage
ceremony.
It’s not changed for close to 500 years,
and was the one used when Diana
Spencer married Charles, Prince of
Wales, in 1981.
The only difference in their ceremony
was that the young woman did not
promise to “obey” her husband, just like
many of today’s modern brides.
The Form of
Solemnization of Matrimony
(from the Book of Common Prayer)
Wilt thou have this Woman to thy
wedded wife, to live together after
God’s ordinance in the holy estate of
Matrimony? Wilt thou love her, comfort
her, honour, and keep her in sickness
and in health: and, forsaking all other,
keep thee only unto her, so long as ye
both shall live?
The man shall answer, I will.
Then shall the Priest say unto the
woman,
(continued)
Book Of Common Prayer…
Wilt thou have this Man to thy wedded
husband, to live together after God’s
ordinance in the holy estate of
Matrimony? Wilt thou obey him, and
serve him, love, honour, and keep him
in sickness and in health: and, forsaking
all other, keep thee only unto him, so
long as ye both shall live?
The Woman shall answer, I will.
I [name] take thee [name] to my
wedded wife, to have and to hold from
this day forward, for better for worse,
for richer for poorer, in sickness and in
health, to love and to cherish, till death
us do part, according to God’s holy
ordinance: and thereto I plight thee my
troth.
Then shall they loose their hands; and
the Woman, with her right hand taking
the Man by his right hand, shall likewise
say after the Minister,
I [name] take thee [name] to my
wedded husband, to have and to hold
from this day forward, for better for
worse, for richer for poorer, in sickness
and in health, to love, cherish, and to
obey, till death us do part, according to
God’s holy ordinance: and thereto I
give thee my troth.
With this Ring I thee wed, with my body
I thee worship, and with all my worldly
goods I thee endow: In the Name of the
Father, and of the Son, and of the Holy
Ghost. Amen.
1
1
1
1
The First "I do?"
The White House Marriage of Nellie Grant
and Algernon Sartoris
By Deborah McCoy
Newspapers around the country proclaimed the news, the daughter of the
President, Ulysses S. Grant, was married in a gala White House affair.
The East Room was decorated in flowers, top to bottom. A wedding bell
made of countless white camellias, and typical of the day (it hung over the
bride's and groom's head during the ceremony), swung from a specially
constructed floral arch while garlands of fresh greens and flowers swung
in gentle ropes about the huge, majestic room.
A platform, erected for the bridal party, stood at the far end and was
covered by a rich Oriental rug, a gift from the Sultan of Turkey. Decked in
fresh blooms, it was framed in potted plants and palms. The nuptials were
dubbed, the wedding of the century, the Nineteenth Century, that is.
Frank Leslie's Illustrated Newspaper featured a
sketch of the ceremony on its front page, June
6, 1874. Ellen "Nellie" Grant, the President's
daughter, was young, beautiful, beloved by her
country, and was a child when her father was
elected to the highest office in the land in
1869.
She grew up in her father's opulent, grand
White House, where uniformed servants fulfilled
the family's every need and liveried footmen
waited on them hand and foot. In the kitchen,
the best European chefs spent their time
whipping up culinary delights for their pleasure.
The family lived more like royalty than
Republicans and the Grants entertained
extravagantly. The President and his wife were
widely known for their trademark, twenty-nine
course dinners, a common week-end happening
at the White House.
Nellie arrived at the White House a shy young
girl and four years later, emerged an American
Princess. She thrived on her family's, rich
luxuriant lifestyle and eagerly helped her mother
with entertaining and decorating, taking to the
task like a duck to water. She was born into
America's aristocracy, was pretty, sweet and
well mannered and she had a distinguished
heritage. Her father was not only President of
the United States but was a distinguished Civil
War Hero; and the Press and the public loved
her.
The blue-bloods and the elite, the politicians
and the powerful, clamored for Nellie's
attention. She was on the "most wanted" guest
list and became a celebrity. A society party was
not a society party without the President's
daughter and although he insisted that she be
properly chaperoned by one of her brothers, try
as he might, Grant couldn't stop the gossip. The
rumors of late nights and multiple suitors were
flying.
The Grants suggested a trip abroad to expand
their daughter's horizons (and to dispel the
gossip). Nellie was just sixteen and it was a
whirlwind tour. At Buckingham Palace, she was
presented to Queen Victoria, while her escorts
about the city were American diplomats, living
abroad. She dined and danced and lived like
a princess. But the most eventful part of the trip
for Nellie was the voyage home. She fell in
love.
(continued)
The First “I Do?”…
Algernon Charles Frederick Sartoris was on Nellie's ship. Sartoris
was in his twenties, dashing, well-educated, rich, but an
Englishman. His father was a member of British Parliament; his
mother the sister of a famous actress. Nellie and Algy, as he was
called, after spending a couple of weeks together onboard,
walked off the gangplank in New York City madly in love. Their
families and the country had other ideas. Algernon's family freely
admitted he had a drinking problem; he spent too many nights
with the boys and the booze.
The President, meanwhile, was adamant in his resolve that his
daughter was too young to marry. He flatly refused the young
man when he asked for her hand. Besides, Algy was an
Englishman and Grant couldn't stand the idea of his daughter
living in a foreign country. The controversy became a hot debate
from coast to coast, with the country backing the President. No
one was good enough for Nellie!
The young couple was defiant and continued to push their suit.
When Nellie was eighteen and Algy was twenty-three, a heartbroken Grant caved in. The White House wedding was
scheduled for May 21, 1874, with Mrs. Grant and Nellie in
charge of the arduous
task of planning the
spectacular affair. They
first went to New York
City to purchase the
future bride's extensive
trousseau: numerous
hats, silk dresses, skirts,
blouses, shoes,
undergarments,
everything needed to
complete a young,
upper-class girl's
wardrobe. Her
wedding gown, also
made in New York,
cost an unbelievable
$5,000 (in an era
when the average
American made $200
per year.)
Nellie's gown was
made of the finest, most
expensive white silksatin and point-lace and
featured a high
neckline. The front of
the tight bodice was
filled with the same
point-lace that
(continued)
1
decorated the skirt in swags, from side-toside, that formed the bustle at the back. The
lace was edged by fresh greenery, white
flowers, and even delicate, miniature
oranges. The sleeves were long, slim at the
shoulder and wide at the wrist. The bottom
of the sleeves were heavily bordered in
lace.
The bride wore a white floor-length tulle veil
that extended from a crown of white
flowers, greens, orange blossoms, pearls
and diamonds. Her bouquet consisted of a
delicate pearl fan adorned with lace and
white flowers; her shoes were silk. She must
have taken her guests' breath away.
The wedding invitations went out to threehundred guests, sent by a heartbroken
President and Mrs. Grant (although only
125 attended). Close family and friends
were invited plus the most prominent
members of the aristocracy, government,
and the military. The distraught parents of
the bride, in a severe breech of etiquette,
forgot to mention their daughter's or the
groom's name on the invitation:
The President and Mrs. Grant
request the pleasure of your company
at the marriage of their daughter
at the Executive Mansion
on Thursday, May 21st,
at eleven o'clock a.m.
The morning of the wedding, the weather
was warm and bright. The East Room,
recently renovated by Mrs. Grant, was the
picture of Greek architecture and design
and was illuminated by gas-light, whose
blue rays romantically danced off its gold
and white walls. Floral monograms,
featuring the bride and groom's initials,
hung from the ceiling, while fireplaces and
other unsightly necessities, were typically
obscured by potted palms. The place was
draped with flowers, floor to ceiling, and
smelled so sweet it might well have been
doused with perfume.
(continued)
At eleven o'clock the ceremony began. The guests stood on either side of the
aisle that was roped off by white satin ribbons. The forty-piece Marine Band
played The Wedding March while the groom, not to be outdone by his bride,
walked up the aisle carrying a floral bouquet of tuberoses, orange blossoms
and pink buds. In the center was a banner containing one word, “Love".
The eight bridesmaids were friends of the President's family. They wore
identical white silk dresses; four carried bouquets of pink flowers and four
carried bouquets of blue flowers. The first pair of maids marched down the
aisle and stopped half-way. Then the next two began their walk and stopped
a few feet beyond them and so on, until the last two stood at the foot of the
dais. The bride walked down an aisle that was brilliantly appointed by her
own attendants. The President was sad and teary-eyed. He was fast losing his
precious daughter! The ceremony, conducted by Dr. O.H. Tiffany of the
Metropolitan Methodist Episcopal Church, was brief.
The Protestant wedding service, from The Book of Common Prayer, is one
we've heard innumerable times, "Wilt thou
have this woman (or man) for better, for
worse; for richer, for poorer; in sickness
and in health...." In Pearson's Magazine,
March, 1906, in an article titled, Historic
Weddings of the White House, there is an
interesting observation about the vows of
Nellie Grant and Algy.
According to Pearson's, when Dr. Tiffany
asked, "'Wilt thou take this woman to be
thy wedded wife?' The groom '...got his
verbs mixed and replied, 'I do.'" Did
Algernon Sartoris, innocently, and by way
of a mix up, begin a tradition that is still
with us? How many brides and grooms
have you heard utter the correct response, "I
will"? Pearson's thought it enough of a faux
pas to report it. Perhaps, they shouldn't
have. "I do" is now a wedding tradition.
The guests were awed by the brilliant array
of the couple's numerous gifts, displayed on
the second floor of the Executive Mansion.
Their value was over $60,000, including
one five-hundred-dollar lace-pocket
handkerchief. The President and First Lady
gave their daughter a diamond necklace,
imported Brussels' lace, earrings and lesser
gifts, and a check for $10,000.
The wedding breakfast was sumptuous but
not the usual for the Grants. (Was the
President that displeased? Maybe. After the
festivities, his wife found him in Nellie's
room, sobbing.) At each guest's plate there
was a menu printed on white satin that
listed the breakfast's numerous delicacies,
even Epigraphe la fleur, de Nelly Grant,
named after the bride. As favors, guests
were given boxed pieces of wedding cake.
The tall, imposing, white cake, decorated
with flowers, sat in the center of the dining
table. Long streamers, leading from the
cake to bowls of flowers situated at the
table's opposite ends were stuffed with
small flags reading, "Success to the
President"; "Success to the Army"; "Success
to the Supreme Court" and "Hail Columbia."
After the opulent repast, the bride retired to
change into her traveling clothes. She and
Algy took the President's four-in-hand (a
carriage driven by four horses) to the
station.
(continued)
(The First “I Do?”…Contd.)
The bells of the Metropolitan Church spewed forth the good
news and one can only imagine the deep, cheering crowds
that lined the way. Awaiting them was an extravagant
Pullman car, designed for the Paris Exposition. Over-flowing
with fresh flowers, greens and American and English flags, it
whisked them to New York where they honeymooned at the
Fifth Avenue Hotel.
"Let 'em Eat Cake...."
but That's
Not All
She's Known For...
Marie Antoinette's Legacy
No drink is better associated with a wedding than
champagne, and no one liked to drink it more than
Marie. She was so taken by its flavor that she
designed a glass for the purpose, one whose shape
followed the curve of her breast. Its classic design
survived throughout the centuries and is still widely
used today.
A Toast To The
Bride and Groom…
Here’s to matrimony,
The high sea for which no compass
Has yet been invented.
—Heinrich Heine
The next day, a distressed President and his wife followed
Nellie to New York and dined with the bride and groom at
A.T. Stewart's palace on Fifth Avenue. The President and his
son were then off for a visit to P.T. Barnum's. All were on
hand the following day when darling Nellie and her new
husband sailed for England.
Post Script: Nellie's marriage to Algy was a disaster. She
bore four children but inevitably divorced her husband and
returned to her country where she was welcomed with open
arms. America always loved its darling Nellie.
1
1
Cake-A-Lore™
PISCES:
You are a romantic, love the traditional, and admire beautiful things. Why should your cake look like the leaning Tower of Pisa?
It shouldn’t. You have a very sensitive nature and soul with a tough backbone. And while your cake should be romantic and elegant,
it should stand strong and tall--no wimpy cake for you!
Color: Sea Green Gemstone: Aquamarine Flower: Water Lily Cake Flavor: Cheesecake
Design: 1
2
TRADITIONAL
3
4
5
6
7
8
9
10
WILD!
1
Cake Designers’ Directory
Alaska
Cakes Across America
America, AK
EMAIL | weddingcakesacrossamerica.com
* SEE AD
Superstar Pastry Design
Anchorage, AK
EMAIL | www.spdak.com
* SEE AD
Creative Cakes by Jeryll
Anchorage, AK
EMAIL | www.cakesbyjeryll.com
Indigo Desserts
The Valley and Anchorage, AK
EMAIL | www.indigodesserts.com
Alabama
America, AL
* SEE AD
Publix
www.publix.com/wedding
* SEE AD
Beautiful Cakes and Bridals
Huntsville, AL
EMAIL | www.beautifulcakesandbridals.com
Cakes by Judi
Mobile, AL
www.cakesbyjudi.com
Cornerstone Cakery
Daphne, AL
EMAIL | www.cornerstonecakery.com
Louise’s Cakes & Things
Hoover, AL
EMAIL | www.cakes-n-things.com
Mary’s Cakes and Pastries
Northport and Tuscaloosa, AL
EMAIL | www.maryscakesandpastries.com
Arkansas
Community Bakery
Little Rock, AR
www.communitybakery.com
Maribelle Cakery
Tucson, AZ
www.cakesbymaribelle.com
Diane's Cakes and More
El Dorado, AR
www.dianescakesandmore.com
Piece of Cake Desserts
Mesa, AZ
EMAIL | www.pieceofcakedesserts.com
Kim’s Cakes
Beebe, AR
EMAIL | www.kimscakes.com
Sedona Cake Couture
Sedona, AZ
EMAIL | www.sedonacakecouture.com
Mickey's Special affairs
Little Rock, AR
www.mickeysevents.com
Village Bakehouse
Tucson, AZ
EMAIL | www.villagebakehouse.com
Tastee Bakes
Prairie Grove, AR
www.tasteebakes.com
California
Arizona
Bamboo Bakery
Phoenix, AZ
EMAIL | www.bamboobakery.com
* SEE AD
America, AZ
* SEE AD
Graceful Cake Creations
Mesa, AZ
EMAIL | www.gracefulcakecreations.com
* SEE AD
Let Them Eat Cake
Phoenix, AZ
EMAIL | www.letthemeatcakeaz.com
* SEE AD
Sedona Sweet Arts
Sedona, AZ
EMAIL | www.sedonaweddingcakes.com
* SEE AD
Christy’s Cake Supplies
Mesa, AZ
www.christyscakesupplies.com
Classic Cakes & Confections
Phoenix, AZ
EMAIL | classiccakesandconfections.com
America, AR
* SEE AD
Exclusive Cakes by Nancy Ray
Mesa, AZ
www.exclusivecakesbynancyray.com
Cakes by Sam, Inc.
Cabot, AR
EMAIL | www.cakesbysam.com
Fleur de Lis
Phoenix, AZ
EMAIL | www.fleurdeliscakes.com
Bon Bon Bakery
San Diego, CA
EMAIL | bonbonbakeryandchocolate.com
* SEE AD
Cake Expressions
San Jose, CA
EMAIL
* SEE AD
America, CA
* SEE AD
Cakes by Joann
Fresno, CA
EMAIL | www.cakesbyjoann.com
* SEE AD
Cakes By Rose
Redwood City, CA
EMAIL | www.cakesbyrose.com
* SEE AD
Crumbs of Paris
San Diego, CA
EMAIL | www.crumbs-of-paris.com
* SEE AD
Da Bombe Desserts
Rohnert Park, CA
EMAIL | www.dabombedesserts.com
* SEE AD
Erica O'brien Cake Design
Long Beach, CA
EMAIL | www.ericaobrien.com
* SEE AD
Margaret's French bakery
Campbell, CA
EMAIL | www.margaretsfrenchbakery.com
* SEE AD
Neldam's Danish Bakery
Oakland, CA
EMAIL | www.neldamsbakery.com
* SEE AD
One & Only Figures
Rowland Heights, CA
EMAIL | www.claymyfigure.com
* SEE AD
Penelope Jane Wedding Cakes
Napa, CA
EMAIL | www.penelopejane.com
* SEE AD
Renellie Wedding Cake Figurines
Costa Mesa, CA
EMAIL | www.weddingate.com
* SEE AD
St. Tropez Bistro
San Diego, CA
EMAIL | www.sttropezbistro.com
* SEE AD
Sweet Addictions
Montclair, CA
EMAIL | www.SweetAddictions.biz
* SEE AD
Sweet Dreams
San Bruno, CA
EMAIL | www.sweetdreamshop.com
* SEE AD
Very Different Cakes
Hollywood, CA
EMAIL | www.verydifferentcakes.com
* SEE AD
A Baker's Place
Modesto, CA
EMAIL | www.abakersplace.com
A Sweet Design
Canoga Park, CA
EMAIL | www.asweetdesign.info
Barb's Cakery
Fresno, CA
EMAIL | www.barbscakery.com
Crème de la Cake
Fresno, CA
EMAIL | www.cremecake.com
Eddie's Bakery
Fresno, CA
EMAIL | www.eddiesbakerycafe.com
Elegant Cheese Cakes
Half Moon Bay, CA
EMAIL | www.elegantcheesecakes.com
Euro Delights Bakery
San Jose, CA
EMAIL | www.eurodelightsbakery.com
Fleur De Lisa
Santa Rosa, CA
EMAIL | www.fleurdelisacakes.com
Fleurdelisacakes
Santa Rosa, CA
EMAIL | www.fleurdelisacakes.com
Gateaux Pastries
Denver, CO
EMAIL | www.gateauxpastries.com
Flours
San Francisco, CA
EMAIL | www.flours-sf.com
Mulberries Cake Shop
Denver, CO
EMAIL | www.mulberriescakeshop.com
Flower-Flour
San Jose, CA
www.flower-flour.com
Nana's Bakery
Colorado Springs, CO
EMAIL | www.nanas-bakery.net
Rossmore Pastries
Long Beach, CA
EMAIL | www.rossmoorpastries.com
Queen's Cakes and Pastries
Denver, CO
EMAIL | www.queensdelibakery.com
Satura Cakes
Los Altos, CA
EMAIL | www.saturacakes.com
Connecticut
Sweet Passions Bakery
San Jose, CA
EMAIL | www.sweetpassionsbakery.com
Torrance Bakery
Torrance, CA
EMAIL | www.torrancebakery.com
Colorado
Amuse Gourmet
EMAIL | www.amusegourmet.com
* SEE AD
America, CO
* SEE AD
Indulge Bakery, Inc.
Lafayette, CO
EMAIL | www.indulgebakery.com
* SEE AD
Shamane's Bake Shoppe
Boulder, CO
EMAIL | www.shamanesbakeshoppe.com
* SEE AD
The Makery
Centennial, CO
EMAIL | www.themakery.com
* SEE AD
Boonzaaijer's Cakes & Pastries
EMAIL | www.dutchpastry.com
Child's Pastry Shop
Denver, CO
EMAIL | www.childspastryshop.com
Elegant Bakery
Denver, CO
EMAIL | www.elegantbakery.com
Flowers and Cakes by Julie
EMAIL | www.flowersandcakesbyjulie.org
Ana Parzych Custom Cakes
Cheshire, CT
EMAIL | www.anascustomcakes.com
* SEE AD
America, CT
* SEE AD
Black Forrest Pastry Shop
Greenwich, CT
EMAIL | www.blackforrestpastryshop.com
CakeSuite
Stamford, CT
EMAIL | www.cakesuite.com
Creative Cakes by Donna
Haddam, CT
www.cakesbydonna.com
Kim’s Cottage
Durham, CT
www.kimscottage.com
The Cake Boutique
Wilton, CT
EMAIL | www.cakeboutique.com
Delaware
America, DE
* SEE AD
Bing’s Bakery
Newark, DE
EMAIL | www.bingsbakery.com
Cakes by Meredith
Dover, DE
EMAIL | www.cakesbymeredith.com
Cannon’s Custom Cakes
Newark, DE
EMAIL | www.cannonscakes.com
Custom Cakes by Brenda
Wilmington, DE
EMAIL | www.customcakesbybrenda.com
Desserts by Dana
Bear, DE
EMAIL | www.dessertsbydana.com
Florida
Ana Paz
Miami, FL
EMAIL | www.anapazcakes.com
* SEE AD
Andrea Quality Cheesecake
Orlandoq, FL
EMAIL | www.andreacheesecake.com
* SEE AD
America, FL
* SEE AD
Cakes By Nomeda
Oldsmar, FL
EMAIL | www.cakesbynomeda.com
* SEE AD
Chocolate Traditions
Lake Mary, FL
EMAIL | www.chocolatetraditions.com
* SEE AD
Creative Celebrations &
Specialty Cakes, Inc.
Ft. Walton Beach, FL
EMAIL | www.creativecelebrations.org
* SEE AD
Di's Delights
Seminole, FL
EMAIL | www.di-sdelights.com
* SEE AD
Edda's Cake Designs
Coral Gables, FL
EMAIL | www.cakedesignsbyedda.com
* SEE AD
Florida Wedding And Birthday Cakes
Dania, FL
EMAIL | www.weddingcakesflorida.com
* SEE AD
Party Flavors
Orlando, FL
EMAIL | www.orlandocustomcakes.com
* SEE AD
Passion For Pastry Inc/ Dessert Design
Boca Raton, FL
EMAIL | www.PassionforPastry.com
* SEE AD
Publix
* SEE AD
Speck
Coconut Creek, FL
EMAIL | www.spideas.com
* SEE AD
Sugar Chef
Deerfield Beach, FL
EMAIL | www.sugarchef.com
* SEE AD
Cake Design by Caryn Nash
Atlanta, GA
EMAIL | www.carynscakes.com
* SEE AD
Susie's Scrumptious Sweets
Sunrise, FL
EMAIL | www.floridacakelady.com
* SEE AD
America, GA
* SEE AD
Beautiful Cakes By Ron
Sarasota, FL
EMAIL | www.beautifulcakesbyron.com
Eb Cakes
Toccoa, GA
EMAIL | www.ebcakes.com
* SEE AD
Edgewood Bakery
Jacksonville, FL
EMAIL | www.edgewoodbakery.com
Ella's Cakes
Naples, FL
EMAIL | www.ellascakes.com
Gabriella Chocolates
Osprey, FL
EMAIL | www.Mygabbys.com
Kibi's Sweets
Port Saint Lucie, FL
EMAIL | www.kibisweets.com
Lise's Bakery
Delray Beach, FL
EMAIL | www.lisesbakery.com
Magic Occasions Catering
Longwood, FL
EMAIL | www.magicoccasions.com
Couture Cakes
Delray Beach, FL
EMAIL | www.couturecakeshop.com
Sheila's Cakes
Jacksonville, FL
EMAIL | www.sheilascakes.com
Sugar Shack
Miami, FL
EMAIL | www.cakesonline.com
The Cake Shop of San Jose
Jacksonville, FL
EMAIL | www.jaxcakeshop.com
Zoet
Winter Park, FL
www.zoetcakes.com
La Belle Weddings
Duluth, GA
EMAIL | www.mybelleweddings.com
* SEE AD
Once Upon A Cake
Cumming, GA
EMAIL
* SEE AD
Publix
* SEE AD
A Delightful Affair
Marietta, GA
EMAIL | www.adelightfulaffair.com
A Perfect Wedding Cake
Marietta, GA
EMAIL | www.perfectweddingcake.com
Cake Art
Savannah, GA
EMAIL | www.artcakeco.com
Minette Rushing's Custom Cakes
Savannah, GA
EMAIL | www.savannahcustomcakes.com
Simple Elegance Cakes
Acworth, GA
EMAIL | www.simpleeleganceatlanta.com
Simply Delicious
Stone Mountain, GA
www.simplydelicious.us
Sophisticated Pallate
Savannah, GA
EMAIL | www.sophisticatedpallate.com
Georgia
Sweet Pockets
Atlanta, GA
EMAIL | www.sweet-pockets.com
Anderson's Bakery & Catering
Kathleen, GA
EMAIL | www.andersonsbakery.org
* SEE AD
Zomar Boutique
Lilburn, GA
EMAIL | www.zomarboutique.com
Baker's Man Inc.
Alpharetta,, GA
EMAIL | www.bakersmaninc.com
* SEE AD
Hawaii
America, HA
* SEE AD
Fritz's European Bakery
Honolulu, HA
EMAIL | www.fritzbakery.net
Leonard's Hawaii™
EMAIL | www.leonardshawaii.com
THE PATISSERIE
Honolulu, HA
EMAIL | www.thepatisserie.com
Idaho
America, ID
* SEE AD
A Taste of Art
Caldwell, ID
EMAIL
Amaru Confections
Boise, ID
EMAIL | www.amaruconfections.com
Brandi Bakes
Boise, ID
EMAIL | www.brandibakes.com
Greg Marsh Designer Cakes
Eagle, ID
EMAIL | www.marshcakes.com
Incredible Edibles
Boise, ID
EMAIL | www.incrediblecatering.com
Laura's Cake Design
Idaho Falls, ID
EMAIL
Sucree Fine Pastries
Boise, ID
EMAIL | www.sucreepastry.com
Illinois
America, IL
* SEE AD
Desiree Chocolates
Chicago, IL
EMAIL | www.desireechocolates.com
* SEE AD
Baked Art
Lisle, IL
EMAIL | www.Bakedart.com
Bittersweet Pastry Shop
Chicago, IL
EMAIL | www.bittersweetpastry.com
Enchanted Sweets
Des Moines, IA
EMAIL | www.enchantedsweets.com
Cakegirls Ltd
Chicago, IL
www.thecakegirls.com
Shelly's Country Cakes
Baxter, IA
EMAIL | www.shellyscountrycakes.com
Marked for Dessert Inc.
Chicago, IL
EMAIL | www.markedfordessert.com
Sweetest Perfections
Waukee, IA
EMAIL | www.sweetestperfections.com
Take the Cake
Chicago, IL
EMAIL | www.takethecakeetc.com
Teal Cakery
Des Moines, IA
www.tealcakery.com
TipsyCake
Chicago, IL
EMAIL | www.tipsycakechicago.com
Kansas
Indiana
America, IN
* SEE AD
Cakes By Cathy, Inc.
Shelbyville, IN
EMAIL | www.cakesbycathy.net
* SEE AD
Cater It Simple
Indianapolis, IN
EMAIL | www.cateritsimple.com
* SEE AD
AmazingCakes of Indy
Indianapolis, IN
EMAIL
Cretia Cakes
Indianapolis, IN
EMAIL | www.cretiacakes.com
Tiers of Elegance
Indianapolis, IN
indyweddingcakes.com amazingcakesofindy.com
America, KS
* SEE AD
Gourmet Grocer Catering
Westwood, KS
EMAIL | www.thegourmet-grocer.com
* SEE AD
Blue Sky Cake Designs
Manhattan, KS
EMAIL | www.blueskycakedesigns.com
Creative Cakes and Cookies
Wamego, KS
EMAIL
Executive Catering
Lenexa, KS
EMAIL | www.executivecatering.com
Iced Art, Cakes by Design
Shawnee, KS
www.icedart.com
Kelli's Confections
Augusta, KS
EMAIL
Iowa
Rebekah Foster Cake Artist
Lenexa, KS
www.rebekahcakeartist.com
America, IA
* SEE AD
Sweet Creations By Melody
Kansas City, KS
www.sweetcreationsbymelody.com
Foster's Creations
Clinton, IA
EMAIL | www.fosterscreations.us
* SEE AD
Cakes By George
Tama, IA
EMAIL | www.cakesbygeorge.com
Classic Cakes & Desserts by Carolyn
Clive, IA
EMAIL | www.classiccakesanddesserts.com
Kentucky
America, KY
* SEE AD
Sweet Surrender Dessert Cafe
Louisville, KY
EMAIL | sweetsurrenderdessertcafe.com
* SEE AD
Truly Jorg's Patisserie
Saugus, MA
EMAIL | www.Trulyjorgs.com
* SEE AD
Conway’s Cakes:
Louisville, KY
EMAIL | www.conwaysconfections.com
Seaflour- a dessert studio
Phippsburg, ME
www.seaflour.com
Heitzman's bakery
Louisville, KY
EMAIL | www.heitzmanbakery.net
Sticky Fingers Cakes
Waldoboro, ME
EMAIL | www.stickyfingerscakes.com
Louisiana
Maryland
America, LA
* SEE AD
America, MD
* SEE AD
Debi's Cakes
Minden, LA
EMAIL
* SEE AD
Debi's Cake Studio
Baltimore, MD
EMAIL | www.debiscakestudio.com
* SEE AD
America, MI
* SEE AD
Confections By Michelle
St. Francisville, LA
EMAIL | www.confectionsbymichelle.com
Patti Kake
Pasadena, MD
EMAIL | www.pattikake.com
* SEE AD
Sweet Nothings
Lincoln Park, MI
EMAIL sweetnothingsfinecakesanddesserts.com
* SEE AD
Sweet. a Bakery and Cafe
Ellicott City, MD
EMAIL | www.sweetbakerycafe.com
* SEE AD
Trifles
White Lake, MI
EMAIL | www.triflescakes.com
* SEE AD
Charm City Cakes
Baltimore, MD
EMAIL | www.charmcitycakes.com
Cakes by Stephanie
Monroe, MI
EMAIL | www.cakesbystephaniemi.com
Creative Cakes
Silver Spring, MD
EMAIL | www.creativecakes.com
Elegance In Sugar
Sterling Heights, MI
EMAIL
Just Cakes
Bethesda, MD
EMAIL | www.justcakes.net
Iversen's Bakery
Dearborn, MI
EMAIL | www.iversensbakery.com
Sugar Bakers
Catonsville, MD
EMAIL | www.sugarbakerscakes.com
Mrs. Maddox Cake Shop
Farmington, MI
EMAIL | www.mrsmaddoxcakeshop.com
Massachusetts
NY Cheesecake Cafe
Shelby Township, MI
EMAIL | www.nycheesecakecafe.com
Creative Cakes by Vickie
Plaquemine, LA
EMAIL | www.creativecakesbyvickie.com
Haydel's
New Orleans, LA
EMAIL | www.haydelbakery.com
P & D's Cake Cottage
Grand Coteau, LA
EMAIL | www.grandcoteauhouse.com
The Cake Palace
Baton Rouge, LA
www.thecakepalace.com
Victoria Inn and Gardens
New Orleans, LA
EMAIL | www.victoriainn.com
Maine
America, ME
* SEE AD
Cakes of Joy
Lisbon Falls, ME
EMAIL | www.cakes-of-joy.com
Cakes to Celebrate
Camden, ME
EMAIL | www.cakestocelebrate.com
Cranberry Island Kitchen
Cumberland, ME
EMAIL | www.cranberryislandkitchen.com
New England Couture Cakes
South Portland, ME
EMAIL | newenglandcouturecakes.com
Pink Ladies Classic Desserts
Cape Elizabeth, ME
EMAIL | www.pinkladiesclassicdesserts.com
Amazing Cakes By Joanne
Woburn, MA
EMAIL | www.AmazingCakesByJoanne.com
* SEE AD
America, MA
* SEE AD
Cakes By Design Edible Art
North Andover, MA
EMAIL | www.cakesbydesignedibleart.com
* SEE AD
Cakes for Occasions
Danvers, MA
www.cakes4occasions.com
* SEE AD
I Dream of Jeanne Cakes
Andover, MA
EMAIL | www.jtcakes.com
Konditor Meister
Braintree, MA
EMAIL | www.konditormeister.com
Michigan
Minnesota
Buttercream Wedding Cakes
St. Paul, MN
EMAIL | www.buttercream.info
* SEE AD
America, MN
* SEE AD
Celebration Generation
Princeton, MN
EMAIL | www.celebrationgeneration.com
* SEE AD
IT TAKES THE CAKE
MINNETONKA, MN
EMAIL | www.ittakesthecake.com
* SEE AD
Lindquist Cake Shop
Columbia Heights, MN
EMAIL | www.Lindquist cake shop.com
* SEE AD
Jessica's cakes
West St Paul, MN
EMAIL | www.jessicascakes.com
Mississippi
America, MS
* SEE AD
Anderson’s Bakery
Pascagoula, MS
www.andersonsbakery.com
Cakes and Candles
Ridgeland, MS
EMAIL | www.cakesandcandles.com
Tara's Cakes
Hattiesburg, MS
www.tarascakes.com
The Cake Diva
Jackson, MS
EMAIL | www.thecakediva.net
Missouri
America, MO
* SEE AD
Baby Cakes
Kansas City, MO
EMAIL | www.babycakeskc.com
Heaven Scent Bakery
O'Fallon, MO
EMAIL
Knodel's Bakery
St. Louis, MO
EMAIL | www.knodelsbakery.com
Krause Katering & Kakes
Florissant, MO
www.krausekatering.com
McLain's Bakery
Kansas City, MO
EMAIL | www.mclainsbakery.com
The Cakery
St. Louis, MO
www.thecakerybakery.net
Montana
America, MT
* SEE AD
Lisa's Wedding Cake Creations
EMAIL | www.montanadesserts.com
* SEE AD
La Creme Custom Pastries
Bozeman, MT
EMAIL | www.lacremecustompastries.com
Mikie's Cheesecakes
Kalispell, MT
EMAIL | www.mikiesweddingcake.com
Two Sugars
Gallatin Gateway, MT
EMAIL | www.twosugars.biz
Nebraska
America, NE
* SEE AD
Sweet Art Wedding Cakes
Lincoln, NE
EMAIL | www.SweetArtWeddingCakes.com
* SEE AD
Ferd’s Bake Shop
Omaha, NE
EMAIL | www.ferdsbakeshop.com
Omaha Cake Gallery
Omaha, NE
EMAIL | www.omahacakegallery.com
The cakery
Omaha, NE
EMAIL | www.cakeryomaha.com
Nevada
America, NV
* SEE AD
Leopold's Bakery
Las Vegas, NV
EMAIL | www.leopoldsbakery.com
* SEE AD
Marie's Gourmet Bakery
Las Vegas, NV
EMAIL | www.mariesgourmetbakery.com
* SEE AD
Sweet Sensations by Sue
Carson City, NV
EMAIL | www.sweetsensationsbysue.com
* SEE AD
Cake World
Las Vegas, NV
www.cakeworldcompany.com
Freed's Bakery of Las Vegas
Las Vegas, NV
www.freedsbakery.com
Southern Decadence
Las Vegas, NV
EMAIL | www.lvcakes.com
New Hampshire
America, NH
* SEE AD
Hippie Chick Bakery
Kensington, NH
EMAIL | www.hippiechickbakery.com
* SEE AD
Cakes by the Lake
Center Harbor, NH
www.cakesbythelake.com
Celebration Cakes
Rye Beach, NH
EMAIL | weddingusa.com/st/nh/celebration
Frederick’s Pastries
Amherst, NH
www.frederickspastries.com
Marie's Treats
Somersworth, NH
EMAIL | www.mariestreats.com
Singleton's Kitchen
Pelham, NH
EMAIL | www.newhampshirecakes.com
The Dutch Epicure Bakery
Amherst, NH
www.dutchepicurebakery.com
New Jersey
America, NJ
* SEE AD
Flour Patch Bakery
Montclair, NJ
EMAIL | www.flourpatchbakery.com
* SEE AD
Suzette's Sweet Sensations, Llc
Sewell, NJ
EMAIL | www.suzettessweetsensations.com
* SEE AD
The Painted Cake
Millington, NJ
EMAIL | www.thepaintedcake.com
* SEE AD
Brenda’s Dream Cakes
Bloomingdale, NJ
EMAIL | www.brendasdreamcakes.com
Cyn Ful Treasures
Jersey City, NJ
EMAIL | www.tbpresentscynful.com
Ganache
Hoboken, NJ
EMAIL | www.ganache.net
Palermo
Ridgefield Park, NJ
EMAIL | www.palermobakery.com
Red Carpet Cakes
Mount Holly, NJ
EMAIL | www.redcarpetcakes.com
North Dakota
America, ND
* SEE AD
Nichole's Fine Pastry
Fargo, ND
www.nicholesfinepastry.com
New Mexico
Cake Fetish
Albuquerque, NM
EMAIL | www.cakefetish.com
* SEE AD
America, NM
* SEE AD
Unique Cakes by Karyn
Albuquerque, NM
www.uniquecakesbykaryn.com
* SEE AD
Patisserie C
Albuquerque, NM
EMAIL | www.patisseriec.com
Say It With Cake
Albuquerque, NM
EMAIL | www.sayitwithcake.net
Sweet Blessings Bakery
Albuquerque, NM
EMAIL | www.sweetblessingsbakery.com
The Cake Garden
Corrales, NM
EMAIL | www.cakegarden.com
Cakeline
Belle Harbor, NY
EMAIL | www.cakeline.com
* SEE AD
America, NY
* SEE AD
How Sweet It Is
New York, NY
EMAIL | www.howsweetitispastry.com
* SEE AD
Jennifer's Cake Designs
Long Island, NY
EMAIL | www.jenniferscakedesign.com
* SEE AD
Life Of The Party Cakes
New York, NY
EMAIL | lifeofthepartycakes.bravehost.com
* SEE AD
Sugarplum Bakery
New York, NY
EMAIL
* SEE AD
Tonnie's Minis
New York, NY
EMAIL | www.carrotcakesonline.com
* SEE AD
Wedding Cake Boutique
Hudson Valley, NY
EMAIL | www.weddingcakeboutique.com
* SEE AD
A Taste Of Home
North Bellmore, NY
EMAIL | www.tasteofhomebakery.com
April Reed Cake Design
New York, NY
EMAIL | www.aprilreed.com
Cakes By Mona
Long Island, NY
EMAIL | www.cakesbymona.com
Dessert Builders
Buffalo, NY
EMAIL | www.richrenaissancecatering.com
Gail Watson Custom Cakes
New York, NY
EMAIL | www.gailwatsoncake.com
Michelle Doll Cakes
Brooklyn, NY
EMAIL | www.michelledollcakes.com
New York
Mim Galligan Custom Wedding Cakes
Hudson Valley, NY
EMAIL | www.mimgalligan.com
Ron Ben-Israel, Featured Celebrity Baker
New York, NY
EMAIL | www.weddingcakes.com
* SEE ARTICLE
My Little Cupcake
Long Island, NY
www.mylittlecupcake.com
New York Cake Supplies
New York, NY
www.nycake.com
North Carolina
Beach Bread Co.
Kitty Hawk, NC
EMAIL | www.beachbread.com
* SEE AD
America, NC
* SEE AD
Cakes by Robin
Wanchese, NC
EMAIL | www.obxcakesbyrobin.com
* SEE AD
Just Desserts
Kill Devil Hills, NC
EMAIL | www.justdessertsobx.com
* SEE AD
Mystical Cakes
Charlotte, NC
EMAIL | www.mysticalcakes.com
* SEE AD
NeCakery
Charlotte, NC
EMAIL | www.necakery.com
* SEE AD
Tastee Creations Bakery
Rocky Mount, NC
EMAIL | www.tasteecreationsbakery.com
* SEE AD
Ohio
Alice's Piece of Cake, LLC
Powell, OH
EMAIL | www.alicespieceofcake.com
* SEE AD
Cake Art
Columbus, OH
EMAIL
* SEE AD
America, OH
* SEE AD
The Suisse Shop
Columbus, OH
EMAIL | www.thesuisseshop.com
* SEE AD
Ashley's Pastry Shop
Dayton, OH
EMAIL | www.ashleyspastries.com
Cake Dot's Wedding Cakes
Columbus, OH
EMAIL | www.cakedot.com
Create-A-Cake
Lakewood, OH
www.ohcakes.com
Judy Reese Dream Cakes
Portland, OR
EMAIL | www.judyreesedreamcakes.com
Gartman Model Bakery
Painesville, OH
www.gartmanmodelbakery.com
Just Desserts
Oregon City, OR
EMAIL | www.justdesserts-oregon.com
Jan Kish La Petite Fleur
Worthington, OH
www.jankishlapetitefleur.com
Piece of Cake
Portland, OR
EMAIL | www.pieceofcakebakery.net
Nanak Sweet Shop Cafe
Columbus, OH
EMAIL | www.nanak-bakery-catering.com
Slice of Heaven Bakery
Grants Pass, OR
www.sliceofheavencakes.com
Oklahoma
The Decorette Shop
Portland, OR
EMAIL | www.thedecoretteshop.com
America, OK
* SEE AD
Ann's Bakery
Tulsa, OK
EMAIL | www.annsbakery.com
Brown's Bakery
Oklahoma City, OK
EMAIL
Merritt's Bakery
Tulsa, OK
EMAIL | www.merrittsbakery.com
Signature Cakes
Jenks, OK
EMAIL | www.signaturecakes.com
Stars Bakery
Oklahoma City, OK
EMAIL | www.starsbakery.com
Wedding cakes by Kim Payne
Cheyenne, OK
EMAIL | weddingcakesbykimpayne.com
Oregon
America, OR
* SEE AD
White Rose Bakery
Portland, OR
EMAIL | www.whiterosebakery.com
* SEE AD
Black Sheep Bakery
Portland, OR
EMAIL | www.blacksheepbakery.com
Designer Cakes & Flowers
Bend, OR
EMAIL | www.designercakesandflowers.com
Frosting on the Cake
Portland, OR
EMAIL | www.frostingonthecake.com
Pennsylvania
Bredenbeck's Bakery & Ice Cream Parlor
Philadelphia, PA
EMAIL | www.bredenbecks.com
* SEE AD
America, PA
* SEE AD
Angie's Fancy Pans
Philadelphia, PA
EMAIL | www.angiesfancypans.com
Annie B's Confections
Newtown, PA
EMAIL | www.anniebs.com
Ann's Cake Pan
Horsham, PA
www.weddings-delval.com/annscakepan
Cakes by Tammy
Pittsburgh, PA
EMAIL | www.cakesbytammy.com
Enchanted Cakes by Jeanne Rapacki
Doylestown, PA
www.enchantedcakes.com
Sweet Jazmines
Berwyn, PA
EMAIL | www.sweetjazmines.com
The Cake Art Studio
Paoli, PA
EMAIL | www.cakeartstudio.com
The Ultimate Pastry Shop
Pittsburgh, PA
EMAIL | www.theultimatepastryshop.com
Truli Confectionary Arts
Philadelphia, PA
EMAIL | www.truliconfectionaryarts.com
Rhode Island
America, RI
* SEE AD
Creative Cake Company
Newport, RI
EMAIL | www.newportcakes.com
Diane's Delectables
EMAIL | www.dianesdelectables.com
Dyane's Sweet Tooth
Cumberland, RI
EMAIL | www.dyanessweettooth.com
Scrumptions
East Greenwich, RI
EMAIL | www.scrumptions.com
Sin Desserts
Providence, RI
www.eatwicked.com
Sweet Sophistications
Newport, RI
EMAIL | www.sweetsophistications.com
The Cake Gallery
Bristol, RI
EMAIL | www.thecakegalleryri.net
Toria Dolce
Ashaway, RI
EMAIL | www.toriadolce.com
Fancy Cake Shop
Mechanicsburg, PA
EMAIL | www.fancycakeshop.com
South Carolina
Fenoglietto's Ultimate Wedding Cakes
Pittsburgh, PA
EMAIL | www.ultimateweddingcakes.com
America, SC
* SEE AD
Night Kitchen Bakery
Philadelphia, PA
EMAIL | www.nightkitchenbakery.com
Party Cake Shop
Pittsburgh, PA
www.partycakeshop.com
Sweet Confections Cakes
Harrisburg, PA
www.sweetconfectionscakes.com
Publix
* SEE AD
Ashley Bakery
Charleston, SC
EMAIL | www.ashleybakery.com
Cakes by Kasarda
Charleston, SC
EMAIL | www.cakesbykasarda.com
Jo's Custom Cakes And Catering, Inc.
Smyrna, TN
EMAIL | www.joscakesandcatering.com
Coco Paloma Desserts
Austin, TX
EMAIL | www.cocopalomadesserts.com
Couture Cakes of Greenville
Greenville, SC
EMAIL | www.couturecakesofgreenville.com
Texas
Creme De La Creme Cake Company
Fort Worth, TX
EMAIL | www.cremedelacremecatering.com
Holly’s Cakes
Belton, SC
EMAIL | www.hollyscakes.com
Jean-Paul's Creative Cakes
Hanahan, SC
EMAIL | www.jpcreativecakes.com
Kathy and Company
Easley, SC
EMAIL | www.kathyandcompany.com
Sheri's Edible Designs
Hilton Head Island, SC
EMAIL | www.sherisedibledesigns.com
Signe's Heaven Bound Bakery & Cafe
Hilton Head, SC
EMAIL | www.signesbakery.com
South Dakota
America, SD
* SEE AD
Cakes and More
RAPID CITY, SD
EMAIL | www.vickiscakesandmore.com
Tennessee
America, TN
* SEE AD
Maples Wedding Cakes
Murfreesboro, TN
EMAIL | www.maplesweddingcakes.com
* SEE AD
Publix
* SEE AD
The Sweetest Day
Nashville, TN
EMAIL | www.TheSweetestDay.com
* SEE AD
Dulce Desserts
Nashville, TN
EMAIL | www.dulcedesserts.com
Harriet's Creations
Memphis, TN
EMAIL | www.harrietscreations.com
Anne's Custom Cakes
Plano, TX
EMAIL | www.AnnesCustomCakes.com
* SEE AD
America, TX
* SEE AD
Celebrate Cakes
Garland, TX
EMAIL | www.celebratecakes.com
* SEE AD
Michelle's Patisserie
Leander, TX
EMAIL | www.michellespatisserie.com
* SEE AD
Seventh Heaven
San Antonio, TX
EMAIL | www.seventhheavencakes.com
* SEE AD
Simon Lee Bakery
Austin, TX
www.simonleebakery.com
* SEE AD
A Cake Studio
The Woodlands, TX
www.elemaq.com/form/form.html
Ambassador Cakes
Dallas, TX
EMAIL | ambassadorcakesandcatering.com
Artisan Wedding Cakes
Houston, TX
EMAIL | www.artisanweddingcakes.com
Barbara’s Cake & Cookie Boutique
Grand Prairie, TX
EMAIL | www.barbarasbakeryboutique.com
Bavarian Cakery
Houston, TX
EMAIL | www.bavariancakery.com
Cake Carousel
Richardson, TX
EMAIL | www.cakecarousel.com
Cake Creations
Houston, TX
EMAIL | www.bobbiescakecreations.com
Cakes By Catherine
Fort Worth, TX
EMAIL | www.cakesbycatherine.com
Cakes by Gina
Houston, TX
EMAIL | www.cakesbyginahouston.com
Custom Cakes By Liz
Liberty, TX
EMAIL
Dacapo's
Houston, TX
EMAIL | www.dacaposcafe.com
Dolce Vita Cakes
Little Elm, TX
EMAIL | www.dolcevitacakes.com
Edible Designs by Jessie
Houston, TX
EMAIL | www.edibledesignsbyjessie.com
Elena's Cakes
Dallas, TX
EMAIL | www.elenascakes.com
Frosted Art Bakery & Studio
Dallas, TX
EMAIL | www.frostedart.com
Haute Cakes & Favors
Austin, TX
EMAIL | www.couturedesserts.com
How Sweet It Is
San Antonio, TX
www.howsweetitissa.com
Jackie Spratt Cakes
Dallas, TX
EMAIL | www.jackiesprattcakes.com
Lakeview Bakery
Rowlett, TX
EMAIL | www.lakeviewbakery.com
Mad About Cake
San Antonio, TX
EMAIL
Matty Cakes
Austin, TX
EMAIL | www.mattycakesaustin.com
More Than Cakes
Houston, TX
EMAIL | www.morethancakes.com
Romano's Bakery
Dallas, TX
EMAIL | www.romanosbakery.com
Royal Icing Bakery
Houston, TX
EMAIL | www.royalicing.com
Stellar Cake Co., LLC.
Austin, TX
EMAIL | www.stellarcakeco.com
Sugar Hill Bakery
San Antonio, TX
EMAIL | www.sugarhillbakery.com
A Piece of Cake
Sutton, VT
EMAIL | www.baylow.com
Sweet Delights Wedding Cakes
Houston, TX
EMAIL | www.sweetdelights.info
Angel’s Cakes
Burlington, VT
EMAIL | www.angelscakes.biz
Sweet Designs Bake Shop
San Antonio, TX
EMAIL
Cuisine Lucette
East Wallingford, VT
EMAIL | www.cuisinelucette.com
Sweet Memories Cakes
Keller, TX
EMAIL | www.sweetmemoriescakes.com
Irene’s Cakes by Design
Ludlow, VT
EMAIL | www.irenemaston.com
Sweet Tempered
Austin, TX
EMAIL | www.sweettemperedaustin.com
Vermont Cake Studio
Waterbury Center, VT
EMAIL | www.vermontcakestudio.com
The Cake Guys
Dallas, TX
EMAIL | www.myweddingcakes.com
Virginia
The Cake Lady
Richardson, TX
EMAIL | www.thecakelady.org
The Classic Gourmet
Arlington, TX
EMAIL | www.theclassicgourmet.com
Who Made The Cake
Houston, TX
EMAIL | www.whomadethecake.com
Utah
America, UT
* SEE AD
America, VA
* SEE AD
Cakes by Linda
Falls Church, VA
EMAIL | www.cakesbylinda.com
* SEE AD
Coffey Cakes
Lynchburg, VA
EMAIL | www.coffeycakes.com
* SEE AD
It's A Piece of Cake
Hopewell, VA
EMAIL | www.itsapieceofcakeva.com
* SEE AD
Creative Desserts
Ogden, UT
EMAIL | www.creativedessertsonline.com
Over The Top Wedding Designs
Richmond, VA
EMAIL | www.overthetopweddings.net
* SEE AD
Culinary Crafts
Salt Lake City, UT
EMAIL | www.culinarycrafts.com
Amphora Bakery
Herndon, VA
EMAIL | www.amphorabakery.com
Granite Bakery & Bridal Showcase
Salt Lake City, UT
EMAIL | www.granitebridal.com
B & B Cake Designs
Chesapeake, VA
EMAIL | www.bbcakedesigns.com
One Sweet Slice
Salt Lake City, UT
EMAIL | www.onesweetslice.com
BCakes by BKeith
Falls Church, VA
EMAIL | www.bcakes.com
Wedding Cakes by Dawna
Pleasant Grove, UT
www.utahweddingcakes.com
Sugar Plum Bakery
Virginia Beach, VA
EMAIL | www.sugarplumbakery.org
Vermont
Wedding Cakes by Michael
Alexandria, VA
EMAIL | www.weddingcakesbymichael.com
America, VT
* SEE AD
Washington
America, WA
* SEE AD
Cakes By Creme de la Creme
Seattle, WA
EMAIL | www.cakesbycremedelacreme.com
* SEE AD
Morfey’s Cake Shoppe
Seattle, WA
EMAIL | www.morfeyscake.com
* SEE AD
Tallant House
Snohomish, WA
EMAIL | www.tallanthouse.com
* SEE AD
J.W. Desserts
Clinton, WA
www.jwdesserts.com
Mike's Amazing Cakes
Redmond, WA
EMAIL | www.mikesamazingcakes.com
Starry Nights Custom Cakes
Kirkland, WA
EMAIL | www.starrynightscatering.com
SUGAR! cake studio
Seattle, WA
EMAIL | www.sugarcakestudio.com
West Virginia
America, WV
* SEE AD
Platinum Cakes
Parkersburg, WV
EMAIL | www.platinumfoods.vze.com
Special Touches Cakes and Catering
Princeton, WV
EMAIL | www.specialtouches-catering.com
The Bakery
Lewisburg, WV
EMAIL | www.thebakeryllcwv.com
Wisconsin
Aggie's Cakes & Pastries
Milwaukee, WI
EMAIL | www.aggiecakes.com
* SEE AD
America, WI
* SEE AD
O & H Danish Bakery
Racine, WI
www.ohdanishbakery.com
* SEE AD
Elizabeth's Cakes
Greendale, WI
EMAIL | www.elizabethscakes.com
Mila's European Bakery
Thiensville, WI
EMAIL | www.milasbakery.com
Paielli's Bakery
Kenosha, WI
EMAIL | www.paiellisbakery.com
Wyoming
America, WY
* SEE AD
First Street Bakers
Casper, WY
www.firststreetbakers.com
Jackson Cake Co.
Jackson Hole, WY
EMAIL | www.jacksoncakeco.com
My Baker’s Notes:

Grand Wedding Cakes(TM) - Spring 2008

Transcription

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