Archives for June 2010

That’s So Pretty, but What’s Up with All These Fake-Me-Out Photoshoots?

“That’s so pretty, but what’s up with all these fake-me-out photoshoots?” was an actual comment someone left on a blog that posted a mock-wedding photoshoot. The comment really got me thinking about the recent preponderance of photoshoots. So, here’s whats up.

According to some source I can’t remember, 80% of brides today rely on the internet to plan their wedding and only 20% on print media, while just five years ago 80% looked to wedding magazines as their main resource and 20% to the internet. A quick google search of the term “wedding planning blog” reveals over 6 million results. While startup costs for a print magazine can be prohibitive, it’s very inexpensive (even free) to start a blog, which explains the abundance of wedding blogs. Of course you have your top ten or so blogs, but really there are tons, all competing for your attention, and all constantly in need of new content. Enter the photoshoot.

No one is trying to fake you out. I promise! Although wedding blogs may have started as a way to feature actual weddings, since they’ve become brides’ main source of planning, their role has become more that of a magazine. Blogs feature photoshoots just like magazines do, and generally use the term Real Wedding in the title of posts featuring, well, real weddings.

Photoshoots present a wonderful opportunity for wedding professionals to showcase their work. As a cake designer, I get to challenge myself, try out new designs and techniques, work with new people, and get professional photographs, all without the pressure of an actual wedding. The person styling the shoot gets to pick the team and have a real hand in the creative process. Photoshoots are also a good way to realize concepts that you can’t explain to clients without a visual. The bookshelf alter in the photographs below is a good example. Megan, the designer, conceptualized it but couldn’t explain it to her clients. Now she has professional photographs to show them just what she means.

This was featured on 100 Layer Cake. (And yes, it’s a photoshoot.)


Design, concept and styling: Megan Gray of Honey and Poppies
Make up: Stacy Bisel
Photography: Jessica Claire

Are you a wedding professional interested in a photoshoot? Here are some guidelines for putting together a shoot.

1/ Formulate your idea. Gather ideas for inspiration and create a mood board. Go to your local hardware store and collect paint chips in your color palette. Clip photographs from magazines that contain elements you want to incorporate. Have a clear, concise, fully fleshed out concept.

2/ Assemble your team. Contact people whose work you admire and want to be associated with. Be careful and be selective. A good team can enhance the best attributes of your work, but a team that’s unprofessional, inexperienced, or untalented can make your work look worse.

3/ Pitch your concept to blogs. Bloggers who are familiar with your work will often agree to publish it before they even see the pictures, but if it’s your first shoot you may have to show them your photos first.

4/ Meet often with your team. Make sure that everyone understands his or her role and is on the same page.

5/ Don’t forget the small stuff. It’s the stuff that no one wants to do, but will ensure a successful shoot. Create mock-ups of the design before your shoot, and leave enough time to make changes or corrections. (What’s worse than arriving at the shoot only to realize that the invitations say Staurday instead of Saturday?) Make a timeline. Have a backup plan. Communicate often with your team.

6/ Have a critical eye–but not too critical. We’re all our own worst critic, and it’s important to be objective. However, you want to show your best work. So, before you submit your work anywhere, be sure to proofread it and have others proofread it as well. Properly credit anyone involved in the shoot. Ask friends, family members, and other wedding professionals to look at your photographs and critique them. Choose the 30 or 40 photos that best represent your work. Once you’re satisfied with the results, you are ready to submit to blogs.

7/ Be selective and patient. Think about your target audience and market, and create a list of blogs that best meet your needs. While it might be nice to get published on one of the bigger, mainstream blogs with a nationwide following, if you’re after a different clientele, it might not be your best choice. Most bloggers want original content, so submit to your first choice first. If they reject your submission, go to your next choice, and so on. I don’t advise submitting multiple blogs at once.

Good luck. I look forward to seeing all the brilliant, creative, and inspiring ideas you come up with.
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Sometimes My Favorite Part of the Cake Isn’t Even the Cake

I loved everything about this cake. I really did. I loved the tatooed bride. I loved the bride’s mother. I loved the vintage color palette of olive, coral, and peach.

I loved the venue–La Palapa in Long Beach. And I loved the fondant calla lilies on the cake.

But the thing I loved the most was the cake topper. It belonged to the bride’s grandmother who used it at her wedding. The bride’s mother used it at her wedding too. And the cake topper, with its silk flowers, delicate porcelain couple, and still in its original box, would now be used for the third time by the bride. It was my favorite part of the cake.

I am grateful to Ramon Felix of Ramon Felix Photography for sharing his beautiful images.
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Readers’ Questions Answered

When I first launched my blog, I really wanted it to serve as a resource for bakers and brides, but it seems I have less and less time to document my process. That said, when a reader emailed with the following questions, I thought the least I could do is answer them here.

1. Should baked cake layers, unfilled, ever go in the freezer? I read conflicting opinions. If not, how early should I bake the cake layers?

You are absolutely right: There are conflicting opinions. I have a friend who swears she can taste a frozen cake a mile away. I also know a very well-respected cake designer who freezes her unfilled cakes after she bakes them. I’ll admit that my younger self may have even frozen a cake or two, but I would never do it now. For me, optimal taste and freshness are just as important as design, and I won’t compromise my culinary integrity by freezing a cake. I just can’t chance it.

So, here’s my timeline. Let’s assume I am making a fondant-covered cake for a Saturday wedding. I would:

  • Bake my cakes as late as possible on Thursday afternoon and allow to cool for two hours
  • Fill and crumbcoat on Thursday as soon as my cakes have cooled
  • Refrigerate crumbcoated cakes until firm, then cover in plastic wrap and refrigerate overnight
  • Early Friday, ice again with buttercream and refrigerate until firm
  • Once firm, cover in fondant and refrigerate (yes, I refrigerate my fondant-covered cakes) until ready to decorate

Remember that fondant firms up and seals in the cake’s freshness. If I were using buttercream, I wouldn’t bake a cake for a Saturday wedding until Friday morning.

2. What is your favorite type of buttercream to use? Does one stand up in the heat best? I’ve been using Swiss meringue buttercream and it started melting at wedding.

My favorite type of buttercream is classic French buttercream. I use Rose Levy Berenbaum’s recipe from The Cake Bible, and it is absolutely heavenly. It does not, however, do well in the heat. I actually find that Swiss meringue buttercream is more stable, and does better in high temperatures. Still, I always recommend fondant because of its stability. Clients are often surprised by how pleasant fondant tastes–I always try to offer a fondant sample at my tastings–and since fondant firms up, guests who don’t like the taste or texture can easily peel it off. Also, because of the way wedding cakes are cut in concentric circles (see diagram below), only the servings on the outside ring will get fondant on the top and the sides. Slices from the inner circles will only have fondant on top.

If a client insists on buttercream–and some do–it is important that they know about any possible issues with melting. I have it written into my contract that it is the client’s responsibility to ensure that the cake is kept in a cool area away from direct sunlight.

I really enjoy hearing from readers, and am happy to answer all your questions, so keep ‘em coming. Best of luck in all your baking ventures.

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