Unique Cakes Striaght out of Kathy and Company

We do a lot of cakes here at the bakery, and there are always some that stand out a bit more than the rest. Don’t get me wrong, all of the cakes that leave the shop are amazing and beautiful. But occasionally we get to create a brand new work of art that no one has ever experienced.

The first one that comes to my mind is Brittany Tollison’s wedding cake that went to Chattooga Belle Farm last winter. The sheer intricacy of the bottom tier is what made this cake so perfect. We had never done fondant rosettes before and once we got the hang of it, it turned out amazing!

red

Another really cool cake was the rose  petal cake at the Certus Loft. When the bride told us what she wanted her cake to look like, we were excited to take on the challenge. Layering the petals and getting them to hang just right was half the battle. It’s always fun to get to try something new and figure out a new technique!

rose

Another favorite that we have done is the gold and navy cake at Larkin’s on the River. When we figured out how to get the lace to look like this we were ecstatic! It turned out so amazingly delicate, and it looks perfect every time. The way the gold is contrasting with the navy makes the detail of the lace show beautifully. We just love this look.

blue

So tell me, what are some cool cake techniques that you have come across that you had never seen before. We would love to get some new ideas from you!

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Wedding Cakes Made Simple/Kathy and Company//Upstate South Carolina Wedding Cakes

Wedding Cakes Made Simple

I once read that the wedding cake is the second most photographed thing at a wedding (second only to the bride in her beautiful wedding gown) and for most the last memory of anything they tasted at the wedding.  It always makes me sad to hear a bride say, “I don’t really care about the wedding cake.  I am only having a cake because my mom insists that we have one at my wedding.”   My sadness is not because there will be no elaborate expensive cake that I will be making for the bride, but because the cake is a very important part of the wedding reception.  So many people that I talk with say the first thing they look for at the reception is the wedding cake.    Your guests may not remember how the cake was decorated, but they will remember if it was a good tasting cake or not.  What a sad day when the guests say, “The cake was beautiful, but it was dry.”   Today some brides are opting for a dessert table with a variety of sweets, but even then a smaller wedding cake is usually on display.  The baker you choose for your wedding cake most likely would be able to prepare other desserts for a one-stop-shop.

When thinking about your wedding cake, one of the most important factors to consider is the venue.  A very traditional wedding cake will not work at a rustic style venue.  The wedding cake must match the venue’s style.  The height of the ceiling is the next consideration in my opinion.  A three-tiered cake is absolutely lost at the Westin with 24 foot ceilings in the Gold or Poinsett Room.  If the cake is displayed in the Mezzanine, a three-tier cake may work.   A larger room calls for a larger cake as well.   Another factor is the color of the cake.  Adding color to a cake help a more traditional style cake blend into a more modern setting such as Zen.

The actual table needs to accommodate the size of the cake as well.  If serving a smaller cake, place it on a 36” or 48” table to make it appear larger.  A small cake will be “lost” on a 60” round table or a large rectangle table.  A smaller cake could also be placed on a high-top table.  However, the bride and groom’s height should be taken into consideration if doing this.

Rarely are cakes as white as the white “hotel” type linens and can make the cake look like a much deeper ivory than it actually is.  We suggest that the cake linen be ivory or a color that matches the wedding colors.  The cake table can be totally different than the other guest tables as long as the colors blend.  This is the perfect table for grandmother’s lace tablecloth or a monogrammed overlay if it works with other reception décor.

From our first meeting with the bride watching her face light up as she and I design the cake together to the comments from her mother bringing the cake stand back to us, my calling is confirmed.

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Traditional buttercream cake at Thornblade.             . Bauserman

 

Contemporary fondant wedding cake at Zen.Picture 026

Buttercream Wedding Cake Options|Kathy and Company Wedding and Specialty Cakes| Wedding Cakes Upstate South Carolina| We

Above are some of our trendy buttercream options for wedding cakes.  Even though our fondant is really thin since we have a sheeter, some brides still prefer buttercream.  Here are some choices that work well even in high humidity.

Blown Sugar Apple Wedding Cake|Rebecca Gray and Shannon Nethery’s Wedding Cake 10/15/2011|Twigs Tiempietto in Greenville SC|Kathy and Company Upstate Wedding Cakes|

Wedding Cake with Blown Sugar Apples, Blossoms and Branches

How exciting that Rebecca and Shannon wanted us to make blown sugar apples for their wedding cake at Twigs Tiempietto.  My first attempt left me quite stressed but I called in my mentor and “boss” on Ultimate Cake Off, Christine Schnee, who gave me a quick refresher course in blown sugar and helped me make them.  Thank you so much Christine!

Kathy and Company Cupcake Tree|Beautiful wedding cakes featuring sugar flowers|Kathy and Company Wedding and Specialty Cakes| Kathy and Company Catering| Wedding Cakes Upstate South Carolina| 2008-2010 Pick of the Upstate the knot best of weddings|Hugenot Mill Loft of Greenville| Jessica Mooney & Chris Siler’s Wedding 10/15/11|Mandy Powell Wedding Planner|Flowers by Greg Foster

Swiss Meringue Buttercream CupcakesCupcake Tree with Swiss Meringue Buttercream Cupcakes

Cupcakes at Hugenot Mill for Jessica Mooney and Chris Siler’s Wedding

Displaying cupcakes at a wedding were always a struggle for us until we purchased this new 10-tier cupcake tree.  The separations gave us just enough clearance above the frosting.  We love it.  Mandy Powell was the wedding planner and Greg Foster did the flowers.  See Greg’s flower pictures above.