bake - August 2012 - 40

Center Cake
Who says the wedding cake has to be relegated to a side table, bringing attention to it only when it’s time to be cut? Aside from the bride, the wedding cake is often thought of as the showpiece of the reception. So it’s time to put a creative spin on showcasing it for all to see. Wedding budgets don’t seem to be waning — in 2011, the average spend per wedding guest increased to $196, according to XO Group, owner of wedding websites www.theknot. com and www.WeddingChannel.com. XO releases an annual Real Weddings Survey. And while budgets are increasing, the average wedding size isn’t experiencing rapid expansion at 141 guests, and weddings are becoming more of an informal affair, according to the survey. These statistics present ample opportunity for brides to get creative with the wedding cake, and give guests the opportunity to experience the cake right at their table, rather than waiting in line for a piece of the traditional tiered cake. Rica Ostrander, owner of Rica’s Cakes in Sarasota, FL, found an opportunity to get creative with how her customers display their wedding cake by making individual 6-in. “table cakes”

PHOTOS ABOVE: EMILY KANE

as centerpieces at each table of the reception, in addition to a smaller, two-tier wedding cake for the bride and groom. “I had a customer who wanted to do something unique, and she had about 10 tables at her reception, so she ordered table cakes in three different flavors, in two different designs,” Ostrander says. Multi-functional centerpieces For this particular client, the cakes didn’t just serve as the centerpieces for the table; they were also the indicators for table assignments, based on the type of fresh flower that topped each cake. “So if guests were sitting at the ‘Lilly’ table, they went and looked for the cake with lilies on it,” she says. You can apply this concept in a number of ways to make your centerpiece cakes work double-duty. Try colorcoding the buttercream or fondant, based on the wedding colors, or apply a specific design to match each table assignment card. Production efficiencies For a bride, the draw for centerpiece cakes isn’t necessarily in creating a memorable way to present the cake. For her, it can also be about creative cost savings. Breaking up the wedding cake into

The key to success with centerpiece cakes is organization and prep work. Be sure to have the space to store 10-15 rounds at one time.

40 < AUG 2012 | bakemag.com


http://www.theknot.com http://www.WeddingChannel.com http://www.bakemag.com

bake - August 2012

Table of Contents for the Digital Edition of bake - August 2012

bake - August 2012
Editor's Note - The elusive consumer
Contents
News Bites - Team USA Shines at Pastry Event
RBA Honors Kalupa
Ponsford, Faber Receive Top Award
Bunge Opens Culinary Center
Chefmaster Moves to New Plant
Fritsch to Show Wood-Fired Oven
Hot Bread Opens in Harlem
Connect to a Cause
Management - Make Your Mark
Tax Tips - A Family Affair
Labor Front - Worker's Compensation
Legislation - Californians Ask for Right to Know
Ingredients - Sweetening Naturally
Follow the Money
Keeping It Clean
13 for '13
Rise of the Panaderia
Center Cake
Fulfilling a Need
Transitioning to New Crop Flour
Chain News
Laminating with Whole Grains
Cafe - Novelty to Go
Products
Showcase
Classifieds
bake - August 2012 - Editor's Note - The elusive consumer
bake - August 2012 - 2
bake - August 2012 - 3
bake - August 2012 - 4
bake - August 2012 - Contents
bake - August 2012 - RBA Honors Kalupa
bake - August 2012 - Bunge Opens Culinary Center
bake - August 2012 - Connect to a Cause
bake - August 2012 - 9
bake - August 2012 - Management - Make Your Mark
bake - August 2012 - 11
bake - August 2012 - Tax Tips - A Family Affair
bake - August 2012 - 13
bake - August 2012 - Labor Front - Worker's Compensation
bake - August 2012 - 15
bake - August 2012 - Legislation - Californians Ask for Right to Know
bake - August 2012 - 17
bake - August 2012 - Ingredients - Sweetening Naturally
bake - August 2012 - 19
bake - August 2012 - Follow the Money
bake - August 2012 - 21
bake - August 2012 - 22
bake - August 2012 - 23
bake - August 2012 - 24
bake - August 2012 - 25
bake - August 2012 - 26
bake - August 2012 - 27
bake - August 2012 - 28
bake - August 2012 - Keeping It Clean
bake - August 2012 - 30
bake - August 2012 - 31
bake - August 2012 - 32
bake - August 2012 - 13 for '13
bake - August 2012 - 34
bake - August 2012 - 35
bake - August 2012 - Rise of the Panaderia
bake - August 2012 - 37
bake - August 2012 - 38
bake - August 2012 - 39
bake - August 2012 - Center Cake
bake - August 2012 - 41
bake - August 2012 - 42
bake - August 2012 - 43
bake - August 2012 - Fulfilling a Need
bake - August 2012 - 45
bake - August 2012 - 46
bake - August 2012 - 47
bake - August 2012 - 48
bake - August 2012 - Transitioning to New Crop Flour
bake - August 2012 - Chain News
bake - August 2012 - 51
bake - August 2012 - 52
bake - August 2012 - 53
bake - August 2012 - Laminating with Whole Grains
bake - August 2012 - 55
bake - August 2012 - 56
bake - August 2012 - 57
bake - August 2012 - Cafe - Novelty to Go
bake - August 2012 - 59
bake - August 2012 - 60
bake - August 2012 - 61
bake - August 2012 - Products
bake - August 2012 - 63
bake - August 2012 - Showcase
bake - August 2012 - Classifieds
bake - August 2012 - 66
bake - August 2012 - 67
bake - August 2012 - 68
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