CT Bridal Event

I'm back.

A week earlier than expected.

Which is a good thing really - because I now have a whole week to dedicate to the CT Bridal Event.

CT Bridal Event 2009

The details are as follows:

Date: Sunday, November 7th 2010

Time: 12pm - 4pm

Venue: UConn Alumni Center @ 2384 Alumni Drive in Storrs, CT

CT Bridal Event 2010 

Now in its 4th year, this unique bridal event is organized by Kia Martinson-Wenzel of ESTOccasions. 

I will be showcasing Kia in Tuesday's blogpost.

Wednesday we'll be taking a look at the UConn Alumni Center.

Thursday and Friday will be dedicated to the vendors - to give you an idea of what (and who) you can expect to see at the event.

Certainly make it a point to attend the Trunk Show from Love Me Two Times!

Tickets are $10 if you buy them at the door, and $7 if you register in advance online. 

If you buy 3 tickets, a 4th one is free!

Also, if you register ahead of time you will also get an extra chance to win a prize.

You can check out the details on the official website as well as on Facebook.

Looking forward to meeting you all there!

Cake Week Giveaway

Congratulations Downtown! 

You are the winner of the custom portrait by wedding illustrator Rosemary Fanti.

Rosemary Fanti

Please email me your address and contact information at lililutu {@} gmail {dot} com by Wednesday, October 13th and I will pass it on to Rosemary. She will take it from there and ask you to send in a photo after your July 2011 wedding.

Today's giveaway comes to us courtesy of Frostings of Ridgefield. 

Two dozen lovebites in your choice of flavour.

There is a change to the rules for this one, however.

Due to the nature of the prize, this giveaway is only open to brides who are willing to travel to Ridgefield to pick up the lovebites in person. It doesn't matter if you're out of state (Ridgefield pretty much borders New York, for example) - just be sure you are willing to drive before you enter the contest.

It's a great opportunity for those of you getting married to sample Frostings' exquisite work - and talk to the bakers in person.

To enter please leave a comment.

Good luck!

The proof of the pudding is in the eating

Cake Expectations

We'll be talking about cake tasting today - but before we start I'll share some news.

lili's corner has been named one of Weddzilla's 2010 Blog Gurus. 

I'd like to extend heartfelt thanks to all the people who believed in the blog and voted for it.

I couldn't have done it without you, and really am very grateful for all the support and words of encouragement.

Now lets talk about cake and lets start with the joint effort aspect of it all.

Over the past several decades brides have taken responsibility for the cake. But things have changed. These days most grooms are very involved in the wedding process - so start by scheduling an appointment which is convenient for both of you. Lots of bakeries hold their tastings at the weekend for just that reason.

You will cut the cake together, so you really should choose the cake together too.

Here are a few things to keep in mind:

There is no reason to limit yourself to one baker - but be aware that you need to be honest about the fact that you are looking around.

Cake tastings are not typically free (unless you have already made your decision or the baker is a family friend) - so work the cost into your budget. In the grand scheme of things it's a wise investment.

Cake Expectations

Let the baker know in advance if there are certain flavours you and your groom do not like.

It's okay to give the baker free rein if you want to try something different, but you will need to let them know if you have food allergies of any kind. It's perfectly acceptable to ask for a list of ingredients.

Consider your guests.

If there is an unusual flavour on offer that you like but are not sure will appeal to the people attending your wedding, consider having a multi-layer cake or putting that flavour in the groom's cake.

Some cakes need to set over a day or two if they are elaborately decorated. Make sure you ask how the inside will hold up. You don't want to serve a cake which looks spectacular on the outside but turns out to be dry on the inside.

The golden rule: do not go to a cake tasting on an empty stomach.

The reason for this is simple. When you are hungry the body is susceptible to cravings. Things you would not ordinarily like may taste good if you are famished - so be sure to eat a small meal before you go.

Feedback is important to a baker's craft.  Don't be embarrassed to ask for time alone with your groom before giving it; and when you do give it remember that a little tact goes a long way.

It's really important to remember that there are differences in the way bakers handle a tasting.

Today I've asked Natalie Johnson of A World of Cakes to share the way she goes about one.

Natalie Johnson

When a bride comes to me with a wedding cake inquiry (either through phone or by email), we talk about the theme of her wedding, her personal style, and the number of guests. We discuss an initial design and concept of the cake, so that I can give her a ballpark estimate of the cost. 

If she feels that is within her budget we schedule a tasting - which typically lasts one hour.

6 inch cake

I offer one complimentary 6 inch cake, and then charge $10 for each additional 6 inch cake/filling combination. I prefer to offer a complete cake so that the couple can get a sense of how cake, filling, and icing will blend together. For example, they may not like buttercream icing with lemon curd filling - but they won't know this until they taste them together.

During the tasting I offer water to cleanse the palate inbetween the different cakes. It gives a clean refreshing break from all the sweet tastes. 

 A World of Cakes

We take time to discuss design ideas that I have prepared ahead of time, as well as ones that the couple have brought. If the booking goes forward we use all of those ideas to create a personalized wedding cake.

Don't be afraid to share your own ideas.

Nobody knows your taste better than you!

Natalie will be back in a few weeks to talk about other cake-related matters.

She is based in Chappaqua, NY and can be reached through her website or her Facebook page. 

When in Rome ...

Talking to Letizia Grella made me feel homesick  in the most wonderful of ways.

Now as you may or may not know, I live in Connecticut but hail originally from the island of Malta.

In geographical terms that put me a stone's throw away from Italy, growing up. 

So not only did I get to flex my Italian with Letizia (although I should say that her English is impeccable), but I also got to connect with someone I didn't know in a way that is quintessentially European.

It was a wonderful feeling -  and made me happy about blogging in more ways than I can articulate.

Some people are born with a gift - and today I'd like to share Letizia's with you.

I was ecstatic to learn in the course of our conversation that she'd spent a few of her formative years in Connecticut - before moving on to summer internships in an old-fashioned bakery in New York.

Which is where her passion for sugar art and decorating cakes was born.

And what a passion!

A passion you can see in each and every one of her creations.

In fact as I was preparing to write this post, the same thought kept running through my mind in an endless cycle. 

I really don't need to say very much - because the cakes speak for themselves.

But of course I can't do that - because the photos show you Letizia's creative side but don't necessarily give you insight into the woman herself.

 

So lets start with her motto:

Troppo belle per farle a fette ... troppo buone per non mangiarle!

Which translates loosely into:

Too beautiful to slice ... too good to pass up!

One look at her cakes and you know it's the truth!

Nothing can look this good and not taste exquisite - because each cake is clearly a labour of love.

It also helps you to appreciate the name of her bakery.

     

One of the nicest things about Letizia, though, is that she is more than willing to share her talent with others.

Her workshops are becoming increasingly popular - and attracting women (and men) from all over Italy.

This doesn't mean that she's resting on her laurels, however.

She continues to further her own education by taking classes in the United Kingdom and the United States. 

In fact, here are a few photos from a recent master class with Colette Peters in New York.

Another exciting project on Letizia's horizon is the publication of her first book by Gribaudo Editori.

A step-by-step guide to thirty cakes - to be released at the end of October 2010.

When the talk everntually turned back to wedding cakes, her advice to brides was straightforward.

Don't exaggerate.

There is no need to put all of the elements from your wedding into the cake. 

Picking one or two details and replicating them will make for a stunning cake.

So when in Rome ... be sure to drop in for a slice of cake.

If you're lucky she'll be working on something absolutely fabulous like these cake toppers!

Letizia can be reached through her website or through her Facebook page - and I really encourage you to check out the rest of her stunning work.

Connecticut Tuesday: JCakes

The format for today's post will be slightly different.

Alas, following my encounter with the nefarious concrete patio, all attempts to get together with Hope Looney - in person and on the phone - fell flat.

So this week I am passing the baton on to her - and as you read about her journey and the way she does things, you might well decide that ordering a cake for your upcoming nuptials from JCakes is on the cards for you. 

I give you Hope ... in her own words.

I've been baking since I was four years old.

My grandmother was a fan of Julia Child, and baked French bread every Sunday morning. She trained me in the art of French cooking and pastry as a youngster. I also took classes in cake decorating in middle school and making cakes as a teenager.

After getting a degree in Business Administration and Spanish at Chapman University in Orange, Ca (and doing a lot of international travel), I attended Norwalk Community College and immersed myself in Baking and Pastry Arts classes.

It was a ball!

When my instructor told me I had the soul of a pastry chef, I knew I was doing the right thing.

Running a cake shop became a dream when I was still in college.

My room mate and I contemplated what types of jobs would fit out personalities, would make us happy, and not be boring.

We also discussed the fact that there were no quality  high-end cake shops where she grew up in Hermosa Beach, California. 

So we bridged those two ideas into the dream for a cake shop on the beach where we could work together and fill a need for a gourmet cake shop in an affluent community where lots of demand existed.

Charlie, my room mate, bought a Kitchen Aid mixer - and we started baking in our college apartment. We tried tons of recipes and tried to perfect out buttercream. We had lots of failed attempts but lots of laughs and fun. Now I realize that North Branford, CT is not on the Pacific Ocean - but there is still hope of one day expanding to the beach and working with my best friend.

JCakes has grown into a full scale bakery.

But my goal is still the same.

To bake cakes that taste as good as they look. 

I also take pride in building relationships with my customers. 

It is so rewarding to help them celebrate emotional events.

Knowing that I've contributed to their special day because I personalized their cakes means a lot to me.

When someone cries when I show them their cake, it means I've made their day a little bit more special.

I pride myself on providing a memorable cake experience.

Things should end on a high note, with a wedding cake that leaves a positive lasting impression with your guests.

You wedding cake will be talked about the next day - and for the next few years too!

This is because our most popular wedding cake is a super moist golden layer cake, filled with white chocolate mousse and fresh mixed berries.

It is frosted with our signature vanilla French buttercream. Our brides love this crowd pleaser because it is very light and appeals to a large group of people.

Our customers rave about the uniqueness of our product. The look and taste is what makes up stand apart. Every cake is made to order and decorated with fresh flowers.

People rave about the taste - and here are three reasons why:

CAKE - using only the finest ingredients JCakes begins with a freshly baked moist cake that is never frozen. Never dry or dense, its light and fluffy texture leaves you feeling satisfied without feeling too full.

FILLING - the cake is then filled with homemade fillings (nothing comes pre-made from a tub). All fruit fillings comprise fresh fruit (not the gelatinous pre-made stuff). From our most popular chocolate mousse and mixed berry fillings, to a non-traditional Oreo mousse, we can accommodate any taste bud.

FROSTING - finally frosted with your choice of flavored buttercream or rich chocolate ganache, our buttercream is a true French style merengue-based buttercream which is not overly sweet. It is extremely light and creamy using European-style butter. This means no shortening!

The newest trend is the cupcake tower in the place of a wedding cake.

There are several reasons why cupcakes may be more advantageous than a traditional wedding cake.

Ease of service - your caterer/facility does not have to cut and serve the cake. Your guests walk up at their leisure for their dessert whenever they are ready.

Variety - a cupcake tower can offer different flavours, and your guests can choose which kind they prefer.

Convenience - if people are too full for dessert, you can offer gift boxes to take their cupcakes home and enjoy later.

lili wanted to know if I had any advice for brides - and here it is.

Choose a cake that tastes good!

in the end, people will remember how the cake tasted more than how it looked.

Also, ask your venue or caterer to serve the cake at an appropriate time before everyone gets up to dance.

Many people miss out on the cake because they are having fun on the dance floor - which of course they should be. The cake-cutting ceremony can be done at the beginning of the night or inbetween courses. That will leave time to slice the cake in the back and have it ready after the dinner course.

Another option is to have the cake served buffet-style with ice cream, where people can come up and select their cake.

Here at JCakes we schedule tastings on Saturdays and Sundays.

9am till 12 Noon.

Appointments typically last half an hour.

We recommend planning and booking your wedding cake at least six months in advance in order to secure your date.

You can call Hope on 203.488.2800

She can also be reached through her website or her Facebook page.

Cake Week ... Revisited

Due to an unfortunate encounter with a concrete patio last Tuesday night, cake week had to be cut short.

So lets try this again, shall we?

Since it would be silly to start mid-week, I think I'll move on to the next cake-related item I wanted to talk about.

Lots of money is spent on the wedding cake - and it is one of the things guests remember most.

In days gone by anything to do with the cake was considered the bride's responsibility.

She cut it up and served it. You'll remember that we spoke last week of guests rooting for crumbs at one point in history, and of guests being given a piece of cake to take home in another.

Over time that tradition has evolved.

One of the reasons for that is that the number of guests at wedding has grown considerably. This is turn necessitated larger cakes - which impacted the distribution process. Also, multi-tiered cakes (at least those of my parents' generation) sported a lot of hard icing (needed to support the cakes weight and all those pillars). 

Hard icing meant the cake was harder to cut - and so the groom's help was enlisted.

Nowadays, though, the groom is no longer perceived as just helping. 

The cake cutting ceremony has become the first joint task that the couple perform.

After the cake cutting ceremony, the couple proceed to feed one other from the first slice.  Lovely piece of symbolism, n;est-ce pas? The mutual commitment of bride and groom to provide for one another. For myself, I love watching wedding cakes cut with swords. So in my next life I'm marrying someone in the military. Or someone with links to Thailand!