Lauren did molded pearls on the cake in different sizes and different shades of pink. She also blinged it out a little with some "disco".

So what flavors did I choose? It's a gluten free vanilla cake with coconut and lemon curd butter creams. YUMMY!!!!

My cute little cake! I love it! Thank you Lauren for designing my birthday cake!

]]> http://nyccakegirl.com/2012/02/22/my-birthday-cake/feed/ 10 bexrbicakes 1 BEC_0174 BEC_0172 http://nyccakegirl.com/2012/02/21/never-a-day-goes-by-without-a-lesson/ http://nyccakegirl.com/2012/02/21/never-a-day-goes-by-without-a-lesson/#comments Tue, 21 Feb 2012 19:22:33 +0000 NYC Cake Girl http://nyccakegirl.com/?p=1361 ]]> We do have interns that work with us everyday.  (Of course they go through our vetting process and if you are interested in interning and have just recently finished pastry school, you can click here for more info http://www.weddingcakes.com/#/about/teaching/).  Everyday is a teaching day.  Our interns not only learn as a group, but also one-on-one instruction.  Today, our newest intern Marisa is learning how to stack a cake.  One of the first things you learn here at RBI Cakes – you must have a sturdy foundation.

Our production manager Jason is showing Marisa how to measure the tiers when stacking a cake so it's even all the way around.

Marisa is applying royal icing to the tops of the dowels before she stacks the top tier.

So why am I writing all of this?  Well today is a day we have to get rid of a display cake, and I thought I would show you through pictures what we do with them. (And of course Ron’s reaction…)

Ron longingly looking up at the cake in question (it's the one in the middle).

"Don't do it....please!"

One last look...

Our head chef Jeffrey dropping the top part of the display cake in the garbage.

We tried to fit the bottom of the cake in the trash can, but it didn't quite work out. Ron gave it one last hug.

So to make it fit, Jeffrey took a hammer to it.

It's going to be ok Ron, we will make more, I promise!

Here is the cake and the Hermes china that we were inspired by.

Our Production Manager, Jason took on this particular cake challenge. there was a lot of tile work involved!

Close up of the intricate tiling work.

I always come back to this, inspiration.  If we didn’t have it – it would be really tough for us to do our job.  If you are a baker and working with a client trying to figure out a design for their wedding cake, ask them what kind of china they registered for.  You never know, your inspiration could be in their tableware.

I could not believe it when I looked at the address on this envelope. I have been working with Ron for over 5 years now (my anniversary was on January 29), but to receive this in the mail at work was very comical. When did I give up my last name????

Some things to consider when reading your contract:

Are your cake fillings and flavors correct? Does it say how many tiers of cake you are getting? Does it specify the flowers on your cake are real or made of sugar? Is the language representing the surface design something you can understand? Do they have the correct arrival time of your guests? Is the date of your event correct? Do they have the correct address of the venue?

Please consider all of these things when reading your paper work.  You as the customer are just as responsible as the baker.  If you signed the contract we interpret that as you have read all of the details and approved everything with your signature.

We would love to be able to provide you with the wedding cake of your dreams.  I do get a lot of clients that will tell me they saw a cake on our website that was for 350 people and would like us to make the same cake for 75 people.  I only wish it were that simple.

If we were to shrink down a cake for 350 to 75 people your cake would not be the same height or diameter.  It would actually look very small and not fit the scale of your room.   In order for us to make these grand wedding cakes we actually need the portions of cake to be able to do so. (If you are looking to cut costs, adding fake tiers won’t help, it’s the decoration of the cake that costs more than the actual cake itself.)

Here is a 3 stacked round tier cake for 50 people.

For us, the amount of guests dictates how many tiers tall your cake will be.   (Again this will differ from bakery to bakery, so make sure you ask.)  If you have 50 guests we can provide you with a 2 or 3-tiered stacked cake, the same for 75 guests.  If you only have 50 guests and you want your cake to be 5 tiers, we won’t do that for you.  At this point your cake gets very tall and skinny and the foundation has been compromised.  Your cake could easily fall over because the circumference of the base tier is not wide enough.  Some bakers are willing to do this but we are not.

Here is a 6 stacked round tier cake for 300.

If you do only have 75 guests, but you want a cake that looks taller, we can of course do that for you, but it will cost you extra.  Always keep that in mind, the more you keep adding to your cake, your dress, your photography package the more the costs will increase.