With the popularity of cake shows such as Cake Boss, Cake Walk, Cupcake Wars and Ace of Cakes to name but a few, there are a lot of people who have become interested in being a cake decorator. However, most people don’t realize the amount of time, effort and practice it takes to become proficient. Sure they took a few introductory courses and can do some things but that doesn’t make them a professional. Did you know there are over 100 cake decorators in Durham Region? However most of them do it as a side project to their main line of work. Which is why you’ve probably heard something like this before: You booked someone to make your cake and as the party nears you call and/or email to confirm everything is on track. But the cake decorator doesn’t get back to you. Or perhaps they’ve called to tell you they won’t be doing your cake after all. What they aren’t telling you is that making cakes is really more of a hobby than a business and they decided to go away for the weekend.
To us professionalism means a lot of things. But first and foremost it means producing the cake we agreed to make. Sometimes that’s not the easiest thing to do. We’ve decorated cakes despite injury, lack of sleep, car accidents, while in labour (yes – a 5-tier wedding cake the day we had baby #2 – to be delivered an hour away), with a newborn in a sling and at the expense of missing numerous family events. We do this because we believe that our commitment to you, our customers, comes first.
Oh, and by the way, a lot of decorators use fondant icing to cover their cakes because that’s what they learned in the “advanced” course. You may not know it’s called fondant but I bet you recognize it when you see it. It’s that thick, chewy icing almost nobody likes that gets peeled off the cake before eating the (hopefully) good stuff underneath.
If you think buttercream is the way to go, taste wise you’re correct. But all too often less experienced decorators don’t have the skills to make it look good. You first have to learn how to make the icing without getting any air bubbles in it as you mix the ingredients together. That’s not easy. You also need to have the skills (read practice, practice, practice) to apply the buttercream. Even if the icing itself is the right consistency and doesn’t have any air bubbles it’s a learned skill to apply that icing so it looks smooth over the entire cake. There are lots of decorators that cheat on this part, perhaps aided by the numerous websites that promote the following technique: Slap on some icing, smooth it as best you can, chill or even freeze the cake and then smooth it out by placing a paper towel on the icing and rubbing until it’s smooth. Take a closer look at those buttercream cakes and you’ll see the impression of “Bounty swirls” in the icing. And don’t think you’ll avoid this by going to a cake decorator with a storefront – some of them use this technique too.
A storefront also doesn’t ensure quality. Just take a look at www.cakewrecks.com to see hundreds of examples of what comes out of some of them. You may even want to use the search function on their website to see the dozens of examples of “this is what the bride ordered” and “this is what she got”. Not pretty.
Having provided both the quality and service you would expect from a professional for the past 15 years we have earned the trust and respect of not only our clients but also many local venues. We are the preferred cake supplier for the Ajax Convention Centre, Deer Creek Golf Club, Tosca, Royal Ashburn Golf Club, Annandale Golf and Curling Club, Mill Run Golf Club, Jubilee Pavilion and Lakeridge Links Golf Club.
You may also be interested in what our customers say about us.
We know how much care and planning goes into your wedding day. Don’t leave part of it the hands of someone who may not provide you with the professional quality cake you deserve. Contact us today to schedule your personal consultation and let us show you how good the experience can be.