Archives for September 2009

How To Green Your Wedding Cake

Weddings aren’t necessarily the most earth-friendly affairs. Here are six ways you can at least make your wedding cake a little greener.

1/ Forget the faux. Some couples, in an effort to cut costs, opt to display a decorated fake cake, or cake dummy, and serve a sheet cake that’s been hidden out of guests’ view. While this might be more cost effective, the cake dummies are made from styrofoam, which can’t be recycled and doesn’t biodegrade, so consider the cost to the planet.

2/ While you’re at it, forget the fondant. Although fondant remains my icing of choice for its aesthetic value, it’s less eco-friendly than buttercream. First, most bakeries don’t make their own fondant in-house. (It’s the only thing I don’t make from scratch.) Instead, fondant is generally ordered from one of the major fondant suppliers and shipped long distances to get to your baker. Second, fondant contains gelatin, an animal-based substance derived from the bones of cattle, pigs, and horses. It’s not vegetarian, and it’s not eco-friendly: Raising animals for food wastes massive amounts of land, food, energy, and water. (To learn more, go to goveg.com.)

3/ Go organic. Most, if not all, of the ingredients that go into a cake have a readily available organic counterpart. Ask your baker if he can create an organic cake. Although you can expect to pay more, your conscious, your planet, and hopefully your guests will thank you.

4/ Buy your cake locally. Thinking about having your cake shipped to you by a nationally-renowned cake designer? Consider the impact that has on the environment. Instead, find a local baker who can replicate that cake you saw on Ace of Cakes.

5/ Use found objects. There are many realistic alternatives to purchasing a brand new cake plate or cake topper. Try: borrowing from someone you know, raiding your grandma’s kitchen cabinets, scouring your local Goodwill, or hitting garage sales. A search for “cake plate” on Craigslist turned up the gem on the left. Look around. Chances are, you’ll find a cake plate or cake topper you love–and probably a bunch of other stuff you didn’t even know you needed. Be sure to ask your baker how big your largest tier will be so you know it will fit.

6/ Recycle as much as possible. Okay, so you can’t recycle your cake, but your baker may be able to reuse any plastic dowels or separator plates (used to support the tiers). You can also pass on your cake topper and cake plate to a friend or consignment shop, or donate it to a thrift store. Either way, ensuring it gets reused means it doesn’t end up in a land fill.

For other great ways to green your wedding, be sure to check out Bash Eco Events as well as Earth Friendly Weddings and Eco-Chic Weddings.

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Tricks of the Trade: Toba Garrett’s Cake Spackle

The background: Fondant originated in Europe where it was used to cover fruitcakes to keep them fresh for shipping to the New World.

The difference: Fruitcakes are not torted (cut horizontally) or filled with anything. Also, fruitcakes are traditionally covered with a 1/4″ layer of marzipan and then covered in fondant.

The result: Perfectly smooth and gorgeous fondant.

The problem: American cakes are torted, filled, iced, and then covered with fondant. Often, the filling softens, and the weight of the fondant causes it to smoosh out. (If you’ve ever had this happen, you know that “smoosh” is the only applicable description.) Maybe your crumb coat wasn’t thick enough, or the cake wasn’t leveled evenly, or you didn’t refrigerate it long enough. Your cake, which started off looking beautifully smooth, ends up looking unprofessional, like the cake below created by some anonymous cake designer. (Okay, it was me. But it was like a really long time ago.)


The solution: Cake spackle! Toba Garrett, a master cake decorator (you should see her string work!) and instructor at The Institute for Culinary Education developed this technique, which gives the cake “more stability and structure” so that layers are not visible through the fondant. I found it in her book, The Well Decorated Cake, and have been using it for years.

First, level your cake. Save the domed portion that you leveled off and usually throw away for the next step!

Fill the cake–but don’t crumb coat–and refrigerate until firm.


Take the domed portion and crumble it up. (I use my hands, but a food processor would work too.)


Mix the cake crumbs with buttercream and some filling until it is thick and pasty. (I would recommend about a 3:1 ratio of cake crumbs to buttercream.) This is your cake spackle!


Now ice your cake with the spackle and refrigerate until firm. If the spackle is too thick to spread, +–some more buttercream.


Once firm, ice over the spackle with a thin layer of buttercream and refrigerate until firm. Now you’ve got a smooth, stable surface to cover with fondant. Perfect!

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Nice Cakes/Bad Photos

As I was snapping pictures for an upcoming blog post, the following occurred to me: Perhaps I should have considered before embarking on a blog that I am a bad photographer. Okay, really bad. Terrible, in fact. When it comes to photographing my wedding cakes, I am notorious for cutting off the top tier. My husband always advises me that when I think I’ve got the cake in the frame to take two steps back. (We started with just one step, but soon realized that it was not sufficient.) Here are a few photos to illustrate my point.

This was a “perfect pear” themed wedding cake for a wedding at the Torrey Pines Lodge in La Jolla, California . Too bad I took the photograph during my artsy EXTREME CLOSEUP phase:

Check out the lighting on this one. Ouch. Even I can’t tell what color it is:

This hurts me more than it hurts you:


Here’s a slightly better version. The wedding was at the absolutely stunning Inn of the Seventh Ray in Topanga Canyon. Of course I could have chosen to take the picture outside in the beautiful bucolic setting, but no, I chose to take it in their kitchen. See the spoons and gray glassware bins?

My daughter gets some pretty cool birthday cakes. Too bad she doesn’t get any cool pictures of them.



So, what’s a cake designer to do for quality photos? More about that in a future post. For now, I’ll try to compensate for my poor photographs with really quality blog content. And really nice cakes.

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