Wedding cakes $400- notes: cakes are un-covered on the sides and we do not do fondant or frosting.

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Permalink Reply by Deah on June 28, 2011 at 4:10pm

Wow! 

 

I had a bride bring me a picture of a cake with no icing on the outside.  She actually wanted on like it but I talked her into something else.  Besides not being very pretty, it would be extremely hard to keep it fresh.   

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Permalink Reply by JJ Becker on June 28, 2011 at 4:22pm

Yeah that's my thinking.  I actually really like that look... done right it can be quite impressive.  I think I would at least put some clear cake band around the outside though, and icing on top of each tier.

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Permalink Reply by June Kowalczyk on June 28, 2011 at 4:31pm

Call me old fashioned, but with the exception of whip cream, I like icing on my cake. That cake looks too stark!
If that is popular, wish they would bring back a cake with swirls of buttercream, tired of the "perfect" flat look. I have always thought a cake looked elegant with all interesting dips & swirls.
But $400 for a un-iced cake???? Go figure!!!

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Permalink Reply by Dawn Becker on June 28, 2011 at 6:25pm

I just see a mouthful of dry waiting to happen.  We must be wrong, I would think - but that's what I see.  And how things taste includes a lot of perception. 

 

Now, in all fairness, when I do a dummy for display and kitchen cakes, I only fill and ice the tops of the kitchen cakes.  But the sides are baked and sealed.  When I get ready to cut for serving, I trim the edges off (slightly) and cut servings from there.  Everyone just thinks they got an inside piece.  (wink)

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Permalink Reply by June Kowalczyk on June 28, 2011 at 10:14pm

Ah...... Smart girl...wink, wink

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Permalink Reply by Dani Vellines Startt on June 28, 2011 at 10:30pm

Eeeeew

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Permalink Reply by Jenifer T on June 28, 2011 at 10:57pm

Hmm....there is something intriguing about it, but...less ingredients, less time should = less money, no? lol

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Permalink Reply by jeri c on June 29, 2011 at 12:41am

Gives me that shabby chic feel.... just agree with you all... can't imagine how extremely dry it would be... but I guess if it is that rough it could be put together in a matter of minutes so tiers could be covered in foil and put together at the last minute. Interesting....

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Permalink Reply by Mizztry on June 29, 2011 at 10:42am

not my style of cake....the whole point of a cake is to ENJOY what it offers...icing, and lots of it, chocolate, fondant ...yummy :) 

 

And it doesnt well look pretty and smooth!! :D

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Permalink Reply by June Kowalczyk on June 29, 2011 at 10:46am

Ya.....that is my point too.  My Mom used to make a wicked chocolate cake.  Still use the recipe from the 1950's Sunbeam cookbook.....but twiked somewhat.    In later years she used the same recipe but added beets to the cake.  Super moist.  Because it was so dense & moist, she just made whipped cream for the topping, sometime plain & sometime flavored.  That is a nice compliment if you are not using icing.

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Permalink Reply by Patricia Calef on June 29, 2011 at 4:14pm

That is just wrong.  The frosting is the whole point of cake!  No such thing as too much frosting.

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Permalink Reply by Lynette Clarke on July 4, 2011 at 1:41am

Not my style of cake, but maybe it goes with the theme. Scantily decorated cake for scantily clad people. Hopefully for a scantily attended affair. During my years in this industry, people have had some peculiar requests for very strange reasons. Stick around long enough and you'll see. Not implying that it's the case here, though.

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