Icing on the cake
When it comes to planning a wedding, brides and grooms even have to pick the icing on the cake.
There are hundreds of combinations of cake, filling and icing flavors available from local bakeries to customize the nuptial dessert. Local bakers said they can make nearly any design a customer can dream up.
“We’re really going to customize to each bride’s tastes,” Lisa Freese said.
Freese opened Chocolate Soup Pastry Cafe in Steamboat Springs with her husband, Michael, and aims to fulfill each couple’s vision of their perfect wedding cake.
Suzanne Murphy also is launching a bakery. She recently opened Cakes and Collectibles in Steamboat.
Murphy said she specializes in traditional cakes but will put together whatever combination people want.
“We’ll talk about what their tastes are and what will work with what else they’re serving,” Murphy said.
And there are many choices. Trisha Smith, owner of Trisha’s Cakes By Design in Craig, offers 12 cake choices, 13 fillings and nine frostings.
She said she can mix specialty flavors for specific tastes. Smith is working on a blueberry mix for an upcoming wedding, and Freese said her hazelnut filling is popular.
But there’s no formula to knowing what brides will want.
“Some people want a perfect white wedding cake, and some people want something different, something funky,” Freese said.
Amanda Duran, cake decorator at City Market of Craig, said she’s noticed a trend toward burgundy- and silver-colored cakes, and Smith said cakes seem to be returning to traditional designs.
Smith has made several square-shaped cakes recently, and she said live flowers are popular toppers. Duran said she still uses a lot of bride and groom figures, too.
Smith also has been working on a technique in which she coats edible real flowers with sugar and decorates cakes with them. She’s even built a castle cake with a fountain.
Smith has noticed a tendency for brides to want the cake to match their dresses, and she can duplicate the print of lace on the icing. Duran said she also can match the color of bridesmaid dresses.
In addition, Smith has heard more and more about couples who use cupcakes or donuts to build a cake, so each guest has an individual serving. Chocolate-covered strawberries and groom’s cakes also are gaining popularity.
Smith said she’s willing to take requests and can omit eggs for those with allergies.
“I’ll do anything that I possibly can to help the customer be content and happy,” she said.
Of course, being pleased with the cake served on the wedding day comes at a cost.
Smith’s cakes start at $3 a serving. She will set up cakes at receptions. Delivery charges are $20 in Craig, plus an additional 50 cents a mile for out-of-town ceremonies.
Duran said City Market’s cakes range in price from $250 to $350 for 130 to 175 guests. Cakes rise in price as the size and complexity increases.
Duran said those having a small wedding usually can get away with spending $104 for a cake that serves 68 people. Plus, she can build a wedding dessert from some of their basic cakes.
“There’s plenty of ways to (create a cheap cake) if we have to,” Duran said.
But a few brides like to go all out.
“Some people are willing to pay $800 for a cake, and those are usually the fun ones,” Freese said. “We’ll do whatever the bride wants.”
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