Monday, December 15, 2014

It's all about the BASE.. Price$

The most current statistic

Weddings have a certain flare for bringing out the  most creative form of artistic and romantic expression.

It is safe to say that some vendors and venues have remained reasonably affordable to the budget minded yet creative bride working within a given estimate of cost and the big breakdown .

It is up to the bride and family to determine the hard budget for the BIG DAY and to put their largest percentage  towards what they feel is the most important aspect to them when all is said and the day is done.

Now realize this  price tag doesn't also include the honeymoon,

This is also a National average so if you will be getting married outside of your local area and choose a popular destination such as New York or The wine country you might expect to pay more for the venue and other services.

This study is based on 2013 so add $1,000 or so overall.for the upcoming 2015 season.

As for my business www.michelescornercakes.com my specialty will be to write about wedding cake prices to give you a better idea of how it all works.

Judging from the 2013 national average being $546 for your wedding cake, I can say this is a very good standard not high not low. I am guessing this is for a three tier round cake with buttercream frosting as the majority of brides order this type for their wedding day.

Some of the many factors to keep in mind when placing your order with your baker are the  details/design/originality and of course variety of flavors.

The cost of wedding cakes range greatly within these categories.
The icing for example can be ranging from $5.50 per serving for buttercream to $12 for Rolled fondant.

Hand molded flowers or extensive labor intensive piping will for certain raise the base price.

The Base price of a baker really will determine weather or not they are in your price range, sometimes the base price will remain as long as the details stay within certain boundaries of their rate.

You are probably wondering why one baker is so much more or less from another it is the simple concept of supply and demand. If a baker is highly accredited and books up full and early for the year expect to pay the premium. If a baker is beginning a business and is just getting out into the public eye with a few good reviews this could be a great find as long as you trust the source.

All bakers must have a business licence a commercial kitchen plus health and food safety permits updated on an annual basis. Plus a rental space for equipment and tools of the trade, this will always be good cause to pay a higher ticket price as the baker will need to add these costs to the whole package.The fancier the shop/ kitchen the higher the cost to you.

Always keep in mind the Base price is the starting price and each baker will differ.

Set up delivery and equipment rental might be added to the final and a %25 to %50 down of the total is customary to book an order to secure a good baker for your day.

Most of all have fun at the tasting and keep in mind your overall budget, this will help determine your overall experience for the day and final design..

 Thank you and as always Boun Appetite!..


Friday, October 24, 2014

Engagements and Booking 2015

 As the year winds down and the wedding season comes to a close, there is one thing to remember ... it's booking season!..

With the brides and grooms of today racing around with their busy lives and schedules, remember to book at least a year in advance your venue, the same amount of time for music and photography, at least 6 to 8 months for the flowers, officiant and let's not forget the wedding cake.

Right now I am taking in orders for the 2015 wedding season and as I have heard from at least two venues they no longer have  Saturday's available for the upcoming year.

If you have a special place in mind the two of you are really crazy about start now in the process of reserving it for your Big day so as not to become on a B list of choices.

The best florists and bakers don't fall to far behind this traditional year out for the venue as the wine country's popularity has become an open invitation for the country's best wedding destination..

 It doesn't take more than a deposit reserve your placement so if you are ready my suggestion is to book as early as you feel comfortable.

The holidays are a travel time for most visiting the wine country to see their relatives as well as scoping out venues and vendors so don't miss out on this open season and allow yourselves plenty of time to decide which venue and vendor suits you best.

I have a contact us page on my website www.michelescornercakes.com in which I have a handful of venues and vendors I recommend as well as other services from trade professionals you might find suitable for you and your party as well.

As always be safe in your travels and Buon Appetite!



Monday, September 8, 2014

Following trends year to year



 Just for fun, try to guess the year of these cake photos.
From trending now to trending back then..

Keeping up with the latest designs are my biggest passion, following trends from year to year really can be distinctive to the year itself.

 I'll bet you can guess,
 from the roushing to the fabric looking draping swags to those tall pillars which year these cakes date back to,  ? and which are more recent..  . The dessert bar? Cupcake craze?
When did those start trending?

How about the bare or naked cakes ,? anyone know?
Ill get right back to you if you are right or a close guess.. Have fun and as always buon appetite
www.Michelescornercakes.com
all  Wedding cakes photographed by Michele


Wednesday, August 6, 2014

Ombr'e cake designs YES...

If you have been to any wedding's this year you might have been a party to a cake of a different color.
 Ombr'e and multicolored cakes have taken to the stage and how..
This year I have added very minor decoration to the design as the ombr'e is all you need to make for a beautiful eye appealing presentation.

Once the color has been determined the design can be accomplished in either the buttercream icing or the Rolled fondant as shown .

 Ombr'e pronounced Om-bray refers to colors that blend into each other, most often the darkest at the base to the lightest color or white to the top tier.

The taller and more narrow the cake is I believe the better the effect.

One of the best aspects of the ombre's design is it's simplicity, the other is the ability to hit your color perfectly somewhere in the pattern , color matching from fabric color pigments to food colors are quite different, seafoam green in a fabric color isn't the same in a food color and the ombr'e design allows a soft transition to allow for a perfect match somewhere along the line .

toppers seem to be waning and graceful flowers are the new trend, larger displays like the peonie or magnolia have been very popular as well which can also be made into an ombr'e as they truly are in nature.

Make it a great day and make it ombr'e !:0)  it's all the range and the hot trend... and by all means enjoy the day it's all about you two..

 As always buon appetite..