Saturday, October 31, 2009
Cake Buffet, Two Ways
Cake Buffet...I challenge anyone to utter these two beautiful words together without following up with an Mmmmm.
Now there are two distictly different philosophies when it comes to cake, especially cake(s) en mass. Some believe you should hit them with the yummy factor immediately...come out swinging, make the the cakes look so unbearably delicious that the guests start making their plan of attack for dessert before the salad has been set in front of them. This was the method chosen by Jenny and Mike.
Let's just start out by saying that these two were awesome to work with. I had made Jenny's sister's wedding cake a couple of years earlier, and as I've found is usually the case with sisters, they had two very different styles in mind for the cake. Her sisters cake was a study in Mod. A sleek metallic charcoal beauty covered in varying circle cut outs for a fabulous look. Most importantly, it was delicious...and that's why Jenny and Mike called us when it came time to plan their own wedding.
We kicked around several options for a tiered cake that would look as delicious as it tasted. Several white chocolate techniques came into play, and we were about to sketch something, when Mike saw a picture in our album that changed everything. It was a table filled with gourmet cakes, each decorated to indicate what bliss lied beneath the frosting. So, instead of sketching a tiered wedding cake, we started sketching a dozen or so smaller cakes to display in a self-serve buffet at their wedding. We had everything from Turtle cake to our signature Cream Cheese Nirvana, Pumpkin Walnut, Banana Chocolate Chip, Coconut, Almond Raspberry Creme, and don't forget Key Lime Cheesecake. We finished the display off with a two tier Brownie cake wrapped in textured white chocolate bands and topped with fresh orchids.
Class dismissed. Mike and Jenny get an A plus on Gateaux's "Method One" cake buffet.