I do not have a lot to spend on a wedding cake. My fiance and I want to have a nicely decorated cake, but have all but one tier be fake. We'd rather have sheet cake in the back that will be cut and served to our guests.
It will be obvious that the cake the guests are being served is not from the wedding cake, so just keep that in mind. We are having our wedding cake which will be enough for the guests we have, but we will also have an alternate flavor of cake which will be sheetcake.
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I agree with @A M. talk to your baker, FH usually does this (he owns a bakery with his siblings) and they have some sheet cakes already set up, and in some cases people choose from them and he just charges them a symbolic fee for the sheet cake (sort of like a warranty), and the usual cake fee for the one he's making to be served. Sometimes this way does come out cheaper since, as PP have pointed out, the decoration is what sums up. Ask your baker if they have some already prepared and see if you like one of them
This is actually what most bakers do. They usually don't bake an entire tier cake because it's heavy, hard to transport, and much more expensive. The tiers are usually foam and decorated exactly like a real cake, but the only real tier is where you cut into.
My friend toured a number of venues, in the city near us. A few of them had an entire fake cake, to offer, which was put on show at each wedding. There was a section in the bottom layer in which could be inserted a chunk of real cake, to cut and eat. Then they served a regular dessert - not cake - for the dessert course.
I don't really look at this as a trick. Most people have been doing this and it's never bothered me as a guest. I will say, my friend did this last year and she was a little surprised that the cost wasn't too far off from a real cake. They still charge you for the decorating. Shop around and find a good deal for yourself. If not, then I agree with others about doing a two tier or maybe even one tier. Honestly, no one will care.
Lol, I didn't say that they all do that instead of offering a full tier cake. Literally all bakers offer semi-fake tier cakes because it's easier and costs less, and sheet cakes are much cheaper. This option is more popular. A full real tiered cake is optional. Our baker didn't even ask us which we prefer, because he knew our budget.
I have seen this once at a wedding.....most weddings the cake is cut in front of everyone by the staff doling it out. I also used to work next door to a very nice bakery (which is where I got my wedding cake). This may happen, but it is not the norm.
ETA: it seemed very tacky at the wedding I saw it at, but mainly because the groom drew attention to it. They cut the "cake" (a 4 tiered decorated thing) then he said "okay thanks for watching, this isn't the cake you'll be eating. They're bringing it out of the kitchen now." It was very odd.
Yes I think it is odd. I have never been to a wedding where they had a fake cake, what's the point? Have one pretty round cake to cut then sheet cakes for the guests if there's a big price difference. If it costs around the same why not just get a real tiered cake??
Why not try cupcakes a smaller cake for cutting. I got a price for 200 cupcakes and a 9inch cake for cutting for about $160.00 where a 3 tier wedding cake from the same company was $450.00
My FH and I went to a bakery the other day, and we were quoted a really nice price for a smaller cake we cut into for pictures and then a bunch of decorated cupcakes. It actually looked really pretty, it's more cost effective, and you can have more flavors!
I never said I cared what the guests think of getting an actual piece of the tiered cake. I've been to two other weddings and they took the cake in the back and "cut" it. I could tell it was not the same cake that was displayed. 1. I know a lot of people don't like fondant and 2. A lot of people are used to cake from mixes in a box and do not care for the taste of "from scratch cakes". The ideas I have will require fondant and I don't feel like forcing my guests to have it. The cutting of the cake is symbolic and for pictures for me. To me cutting a sheet cake for that symbolism looks like I didn't care. If other brides don't mind for their wedding, then that's ok, but to me it's not for my own wedding. I would b surprised that foam would not be cheaper given it costs less than. The ingredients to make cake
As others have said it's the deocorating that costs, obviously some cakes like chocolate biscuit would add more expensive than a plain maderia though. My mother makes a lot of wedding cakes brides are always surprised about the cost. As others have said talk to your baker, different decorations will also change the price. For example a cake with a lot of hand painting or sugar paste flowers should cost more than cake with simple designs that has neither of these. The more time required equals more money. Think about how much cake you need? If there is enough in real tiers perhaps just have real tiers. A lot of the brides that my mother has delt with that had fake tiers, wanted a 3/4 tier cake but didn't need that much for thier guests. It all depends. Also bigger bakers can sometimes offer better deals as they buy so much in in bulk. Also check with you baker if they use fresh or frozen cakes (it generally only very large bakeries that do this). I know of some that bake cakes freeze them and have them ready for decorating and stacking, it saves time if they have a large turnover they are never there long. The cake is absolutely perfect to eat but you can't re-freeze it if you wish to keep some.
OP, I think it's fine if guests are still getting good quality cake. I doubt the reasoning is to "trick" guests with a fake cake. It's more to enhance your decor (with something you can afford) and for your photos.
The problem is with the foam cake and a kitchen cake, you're still paying for the same amount of cake cake AND the decorations (the big cost). Fondant is also pricey, and theyd still have to wrap the foam cake in the fondant. It really is not going to be much cheaper.
A lot of weddings that my FH's stepmom bakes for, the bride and groom will have a 1 tier or 2 tier small cake which they cut and then they have the cake in the back. It still is just as nice and turns out cheaper because there is less decorating.
I'd just call around to a few bakers. It sounds like you want the 3 tiers for the look, but it might actually just be cheaper to have the real cake oooor a slighty smaller 3 tier cake and then sheetcake to supplement. I mean, guests won't care what you do as long as you give them a slice of some type of cake, haha.
Also, as my FH's stepmom said, people can just peel the fondant off. It's separated pretty easily I believe, and there is still frosting underneath it. ETA: No one is going to care at the end of the day, so do what works best for your budget and you and your FH! Call and check with bakers first though to see if it will actually come out to be cheaper or not.
If you use real alcohol in your cakes, such as in Tiramisu and Black Forest, do you have to have a liquor license? My DH seems to think one would be required. Was wondering if any of y'all have run into a problem with that?
Good Questions?
If you bake it, it evaporates so should not qualify, it you put it in a simple syrup it evaporates also. But I dont know for sure how the licenses bureaus would qualify this.
Anyone??
Wow, that sucks! Artificial alcohol flavoring tastes like medicine (mmm...cough syrup anyone???)
All of the cakes that I use alcohol in, I brush the liquor directly onto the cake, so there's very llittle evaporation going on. But then there's usually no more than 4 tablespoons in the whole cake.
I'm not gonna worry about it right now as I don't have shop...just was wondering what everyone elses' experiences were since DH brought it up...
I can't speak to need for a liquor license however have had personal experience with alcohol *not* totally evaporating during cooking/baking. I have a neurological condition that leaves me highly sensitive to alcohol in that it causes me to lose total control of many muscle groups.
I've learned quickly to avoid anything I so much as *think* could be suspect. I accept responsibility if I cause myself embarassment from eating something that I so much as surmise may aggrivate the condition.
I'm not pointing fingers or suggesting any of you have a responsibility toward every person who will eat what you make. I'm just sharing from my own experience to reinforce the URL that JanH pointed us toward. Again, I'm not trying to stir up an issue... just trying to share a reality. Thanks
I have not used any real alcohol in my cakes so far, because a lot of my cakes are for parties with children in attendance, but this thread is very interesting.
I guess I'll be doing some research on my state laws and see what they have to say before trying any of the recipes that I saved that use alcohol.
You brough up a very good point, I know several people who are celiac and cannot have malt of any kind. So most vinegars are out also.
Anything like that can make them ill for several days.
I personally can no longer handle beer and some hard liquors both give me a rash and fever for about 1/2 hour. I have to drink about 1/2 gallon of a water to help. So I stay away.
Whenever I make a anything to share, I now make a point to sharing my ingredients as well. So if there is a question it's all listed. It works for me and my friends appreciate it. We have a few large parties every year and I list all the name of recipes next to the dish and I tell my allergic buddies to check the ingredients list I have on the fridge. I will also make special notes on the name of the recipe if it contains nuts, eggs or something that is not obvious.
Sorry I went off topic, but you would be amazed how many things people are allergic too these days.
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