By Condra Easley
The “pièce de résistance,” the “crowning glory” of your wedding day, the centerpiece of your reception…the wedding cake should be something that is remembered with reverence for years to come. How can you insure that you get the cake of your dreams? What is the process for choosing a cake designer? Here are some suggestions from world-renowned pastry chef, Condra Easley:
- Word-of-mouth – possibly the best referral you can receive. Most event vendors develop “preferred lists” which include everything from their favorite caterers to their favorite florists. These lists can often be found at the backend of their websites or in the printed materials they send out to prospective clients. When you find a cake stylist repeated again and again on these “preferred lists,” call to set up a consultation. Word of warning: just because someone is on a “preferred list” doesn't mean you shouldn't check other references. Some wedding professionals accept “kickbacks” for their referrals and therefore their “preferred list” is based on which vendors put money in their pockets, not on quality or reliability.
- Enlist the aid of bridal guides, the Internet, books and magazines. They can help guide you to professionals that resonant with your style and standards.
- Set up a consultation and tasting. View current portfolios of wedding cake designs. Some cake designers are more traditional and follow set designs while others are more artistic and custom design cakes to your specifications. Choose someone you are comfortable with and whose style is consistent with yours. If you don't see what you are looking for, express to the designer your concept and see if that is something they can do.
- Visit the facility where cake production is done. Know that “home” baking is illegal (“home” catering as well). Choose a professional who works from a certified kitchen.
- Shop early. Some cake designers book up to a year in advance during the busiest months of the wedding season (April through October in the wine country). Normally you can book 3-6 months in advance.
- There is a vast range of prices on cakes, from $1.50 - $10.00 per person and up. Higher pricing usually connotes superior quality ingredients and more labor-intensive designs. Scratch baking using butter, imported chocolates and fresh fruit is more costly than preservative-laden artificially flavored products. Ask your baker about their production methods. How far in advance are the cakes produced? A cake should taste as good as it looks.
- Find out what the cost of the wedding cake includes. Some designers have a lower base price and then charge for ad ons like ribbon, flowers, or stacking. Customarily, you can expect an additional charge for rentals, delivery and setup.
- As with all aspects of your wedding planning, be sure you have a contract that lists all of the known details of your event: date, time, cost, flavors, decorative specifics, deposit required and final payment information. You should also be made aware of the company's cancellation policy (heaven forbid!).
Bio
Condra Easley is the co-owner and executive pastry chef of Pâtisserie Angelica in Sebastopol, California. Chef Easley received her formal training at several prestigious pastry shops in Paris, France; including Fauchon with Pierre Herme and La Maison du Chocolat. Her educational background also includes studies at Cocoa Barry School in France, Callebaut College in Belgium and skills classes in England with the British Sugar Craft Guild.
The Dessert Boutique Chef Easley opened in 2004 with her sister Deborah Morris has garnered rave reviews for its beauty and uniqueness. French tea and hot chocolate is served along side their individually designed masterful desserts. Her visually stunning wedding cakes are highly recommended in the Northern California wine country and throughout the U.S.
Chef Easley developed and teaches one of the most popular continuing education courses for the Culinary Institute of America at Greystone in St. Helena, California. Her Wedding Cake and Advanced Decorating course is taught to professional chefs only. Chef Easley is a frequent demonstrator and presenter for television, culinary schools and magazines. Pastry Art and Design, Chocolatier, Appellation, Bon Appétit, Modern Bride, Brides, Modern Baking, Grace Ormond's Wedding Style, Bridal Guide, Food and Beverage International, The Knot, Wine Spectator and Wine Enthusiast magazines have featured the work and recipes of Chef Easley. COPIA, The American Center for Wine, Food and the Arts, displayed one of Condra's creations for their “Icing on the Cake II” exhibit that featured five of America's top wedding cake artists. Chef Easley also participated in Bride Magazine's Cakewalk at Grand Central Station where 50 wedding cakes created by premier sugar artists from across the United States were displayed.
