Tips on how to work with your local cake designer
"In the grand scheme of floral wedding cakes, a clear divide in styles is evident. The traditional cake is frosted in a relatively simple style, with some use of fresh flowers, often added between the layers—but usually with little-to-no coordination between baker and florist.
On the other end of the spectrum, today we also have a trend toward “cakes as art.” Today’s boutique designers and celebrity cake artists are showing—and selling—cakes that are quite different from the wedding cakes of yesteryear. These cakes are a product of new technologies and creative experimentation. They are indeed stand-alone works of sugary art that don’t necessarily require any sort of additional ornamentation or fresh florals.
Of course, this cake evolution has annoyed its share of floral designers! However, the current trends don’t need to shut you, the floral designer, out. With a little creative collaboration, high-end fondant cake design can be successfully combined with fresh floral design to yield spectacular results. Here are a few tips on how to do just that:
1. Start as early as possible.
Discuss cake with your bride. If she hasn’t booked a cake designer yet, and is interested in the idea of a high-design cake with fresh florals, encourage her to make the decision early on. Have the contact information of a few bakers you work with—or would like to work with—on hand.
2. Keep in mind that many cake designers aren’t yet familiar with some of the new accessories and other floral design tricks you have up your sleeve.
Offer up your floral designer mojo! Things like LED lights, fiber optics, colored floral foam, colored wire, or rhinestone picks can be utilized to make a cake extraordinary! Educate your cake partner. You’ll find that your expertise is admired and appreciated.
Conversely, you’ll be amazed to learn about the possibilities available to cake designers today. Between custom-built structural elements and creative use of fondant, cake design can go far beyond the basics. An exchange of knowledge is the key to bridging the florist–cake designer divide.
3. Discuss ground rules and any limitations.
In working with one particular florist, I learned that “No silk flowers, no how, no way!” was her sole ground rule. This, of course, impacted my options, and was a crucial piece of information to have. Other important information could include facts about the seasonality, durability, or toxicity of specific flowers. From the cake designer’s side, some cakes need to be refrigerated, some cannot be refrigerated after decorating. Will this have an impact on the flowers chosen, or any of the design elements?
4. Discuss construction logistics.
Discuss the height you’ll require between layers (if applicable), the size and height of each tier, what you’ll require for your set up, how and when the cake will be assembled, and who is responsible for doing what.
5. Know that many of today’s cake designers hate cake toppers, and would prefer a “topper” that blends in coherently with the entire cake design.
6. Lastly, for the love of all things holy, please do not stick stems directly into our cakes!
Not only do we put a lot of effort into making our cakes look great on display, but we also like to insure that the insides are pretty when the cake is cut. Stems ruin that effect, and can make for very messy slices. Also, would you lick the inside of a floral bucket, even one that contains only organic flowers? Neither would I! Please—always remember that this is food!
When cake designers and florists work together, the experience can be highly rewarding. It can also be fun, and a great way to network for your business. Enjoy yourself!"
-- By Marie Porter, owner of Celebration Generation Cakes in Plymouth, Minnesota, www.celebrationgeneration.com
Read the full story and see the accompanying photos in the October 2009 issue of Flowers& magazine.
"In the grand scheme of floral wedding cakes, a clear divide in styles is evident. The traditional cake is frosted in a relatively simple style, with some use of fresh flowers, often added between the layers—but usually with little-to-no coordination between baker and florist.
On the other end of the spectrum, today we also have a trend toward “cakes as art.” Today’s boutique designers and celebrity cake artists are showing—and selling—cakes that are quite different from the wedding cakes of yesteryear. These cakes are a product of new technologies and creative experimentation. They are indeed stand-alone works of sugary art that don’t necessarily require any sort of additional ornamentation or fresh florals.
Of course, this cake evolution has annoyed its share of floral designers! However, the current trends don’t need to shut you, the floral designer, out. With a little creative collaboration, high-end fondant cake design can be successfully combined with fresh floral design to yield spectacular results. Here are a few tips on how to do just that:
1. Start as early as possible.
Discuss cake with your bride. If she hasn’t booked a cake designer yet, and is interested in the idea of a high-design cake with fresh florals, encourage her to make the decision early on. Have the contact information of a few bakers you work with—or would like to work with—on hand.
2. Keep in mind that many cake designers aren’t yet familiar with some of the new accessories and other floral design tricks you have up your sleeve.
Offer up your floral designer mojo! Things like LED lights, fiber optics, colored floral foam, colored wire, or rhinestone picks can be utilized to make a cake extraordinary! Educate your cake partner. You’ll find that your expertise is admired and appreciated.
Conversely, you’ll be amazed to learn about the possibilities available to cake designers today. Between custom-built structural elements and creative use of fondant, cake design can go far beyond the basics. An exchange of knowledge is the key to bridging the florist–cake designer divide.
3. Discuss ground rules and any limitations.
In working with one particular florist, I learned that “No silk flowers, no how, no way!” was her sole ground rule. This, of course, impacted my options, and was a crucial piece of information to have. Other important information could include facts about the seasonality, durability, or toxicity of specific flowers. From the cake designer’s side, some cakes need to be refrigerated, some cannot be refrigerated after decorating. Will this have an impact on the flowers chosen, or any of the design elements?
4. Discuss construction logistics.
Discuss the height you’ll require between layers (if applicable), the size and height of each tier, what you’ll require for your set up, how and when the cake will be assembled, and who is responsible for doing what.
5. Know that many of today’s cake designers hate cake toppers, and would prefer a “topper” that blends in coherently with the entire cake design.
6. Lastly, for the love of all things holy, please do not stick stems directly into our cakes!
Not only do we put a lot of effort into making our cakes look great on display, but we also like to insure that the insides are pretty when the cake is cut. Stems ruin that effect, and can make for very messy slices. Also, would you lick the inside of a floral bucket, even one that contains only organic flowers? Neither would I! Please—always remember that this is food!
When cake designers and florists work together, the experience can be highly rewarding. It can also be fun, and a great way to network for your business. Enjoy yourself!"
-- By Marie Porter, owner of Celebration Generation Cakes in Plymouth, Minnesota, www.celebrationgeneration.com
Read the full story and see the accompanying photos in the October 2009 issue of Flowers& magazine.
