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Had enough sugar this weekend Brides Up North? I’ve demolished two Easter eggs, and I’m totally ready for more? Who is with me?!
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This morning, its all about the wedding cake as I chat to Brides Up North Featured Supplier Carrie of East Yorkshire wedding cake designer Couture Cake Design all about her sugar coated services.
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Prepare yourself for some total cake porn {drools onto laptop}.
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.Photographer credit: Atken Photography Bridlington
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How did Couture Cake Design begin?
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After having two children and been made redundant whilst on maternity leave I decided to look into self employment working from home, so this is when Couture Cake Design was born! I have not come from a catering background, I have always been quite arty and creative and can pick things up rather quickly, so all my skills are fully self taught. Since my business began I have done a few master classes with some world famous cake artists perfecting my techniques.
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Where is Couture Cake Design based?
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We are based in Bridlington on the East Coast and we are a home based business.
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What type of cakes can you make?
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I bake all of my own cakes and use my own adapted recipes. I use only the finest ingredients, free range eggs, organic and fair-trade products. I use French butter in my cakes and buttercreams to ensure the best possible taste. I specialise in romantic, vintage style wedding cakes and in selected handcrafted sugar flowers.
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Which is your favourite cake design of all time?
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Anything with lace, roses, hydrangeas and piped pearls! Anything girly really!
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How long does a wedding cake take to make?
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Every cake varies depending on the size and the design. One full bloom sugar rose takes one hour alone to make so if you have a cake with twelve roses there is three days work alone ! I usually spend between three to seven days on each wedding cake. Most of my brides book their cake with me because of the type of work I do so most of the time the design is what I love doing most!
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Which celebrity’s wedding would you like to make a cake for and why?
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Victoria Beckham, she is a very classy lady and I think my style of cake would suit her perfectly. I would probably design something quite simple, six tiers with a full bloom of sugar flowers on top with some delicate pipe work. I would suggest my best sponge cakes, Madagascan vanilla bean cake with raspberry conserve and lemon cake with limóncello syrup and curd.
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What sort of cake would you make for your own wedding?
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Something very big (eight tier plus) with lots of piped pearls and roses!
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How far in advance should Brides Up North place their order?
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I recommend booking as soon as possible, we work on a first come first served basis. I work for myself and don’t employ any staff so I am limited to the amount of bookings I am able to take each week with having such a young family at home.
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Can you give Brides Up North an idea on price?
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Every cake is unique and prices can differ tremendously. I work on three tiers roughly £300, four tiers £400 etc. The best way to get a definite price is to contact me to book a wedding consultation, to discuss the wedding cake and to also sample some of my lovely cake.
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Can you do a discount for Brides Up North readers?
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I am more than happy to offer a 15% discount on any wedding cake booked October – April each year. Please mention Brides Up North when booking.
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How can Brides Up North get in touch with you?
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Visit my website at www.couturecakedesign.co.uk or follow me on Twitter CarrieClarkCCD or Facebook Couture Cake Design.
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Brides Up North UK Wedding Blog – Images © 2012 provided by Couture Cake Design
Couture Cake Design is a Brides Up North Featured Supplier
Contact Brides Up North to submit your business as a Featured Supplier
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Give some thought to what you’d really like and set a budget. Decide how much you’re willing to spend and how your cake fits in with your overall vision for the day. For instance, will you cut it and offer a piece to every guest to take away with them, incorporate it into the meal as desert, or cut costs with a polystyrene tier or two and serve slices from a discrete tray, baked separately so as not to disturb the masterpiece? It might sound a bit over the top but considering all the options may save you money and time in the long run.
Be prepared to order your cake at least three months before the wedding. As the size of the cake is usually determined by the number of guests, you’ll need to have your numbers at the ready, and bear in mind that if the cake is to fit in with your overall theme, you’ll need to have a colour pallet in mind. Your choice of dress, flowers and other finishing touches may also have a bearing on the design of your cake.
Look for inspiration on the web, read wedding blogs and visit Bridal Fayres in order to gather ideas and identify what you do and do not like.
By all means seek recommendations but most importantly…..eat cake! Ask every cake designer you meet for samples.
Consider all the alternatives to a tiered cake, such as a cup cake tower, celebratory cookies, a brownie extravaganza or a cheese cake…yes, even a cake made of cheese!
When you think you’ve found the right supplier, arrange a consultation. Take pictures of any designs you like (and don’t) and be prepared to describe as many elements of your day as possible. As well as understanding your colour pallet, they may also ask to see pictures of your dress and flowers, particularly if the cake is to be decorated with coordinating ribbons, swirls, flowers, lace or icing patterns to echo the embroidery on your dress.
Consider to what extent the cake could reflect your image. Since we’re no longer bound by tradition, the only limit is your imagination. Whether it’s to be fruit or sponge, flavoured, iced or decorated is entirely up to you. Don’t be afraid to opt for a quirky, bespoke design incorporating spots, stripes and personalised toppers reflecting your individual personalities and hobbies!
Will it be vanilla, lemon, coffee, chocolate fudge, orange, fruit, coconut, banana or carrot? Filled with butter cream or jam or both? Don’t rule out the possibility that each tier could be a different flavour.
If it is a fruit cake, it should be made as far ahead of the wedding as possible to give the recipe chance to develop and mature, whereas a sponge cake must be freshly baked no more than a couple of days before the wedding.
Establish whether any guests have any allergies or special dietary requirements, e.g. gluten free. Can the cake designer cater for this?
Establish how the cake will be transported, when it will be delivered and assembled, and by whom.
Is there an additional cost for a cake stand to be supplied? Many venues have their own and can supply one for you.
Ask for everything to be confirmed in writing in a contract and establish what deposit is payable and when.
