Bounce Magazine October 2018
Featuring Echo & Bunnymen, Jazzie B, and regular features!
Featuring Echo & Bunnymen, Jazzie B, and regular features!
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WEDDING<br />
OCTOBER OCTOBER <strong>2018</strong> | <strong>2018</strong> ISSUE | ISSUE #72 | #72 WEDDING<br />
STEP 4: CONSIDER THE COSTS<br />
The cost of a cake is determined<br />
by the number of servings needed<br />
and the complexity of the design.<br />
Sugar flowers can spike the costs<br />
because they are handcrafted, timeconsuming<br />
— and thus expensive.<br />
STEP 5: GET INSPIRED<br />
Your overall wedding style can<br />
kick-start the design process with<br />
your baker, but don’t stop there.<br />
Mood boards, images of cakes you<br />
love, your wedding colour palette,<br />
your dress — any and all of these<br />
elements will get the cake design<br />
wheels in motion.<br />
STEP 6: BE FEARLESS WITH<br />
FLAVOURS<br />
Some bakers charge extra for<br />
so-called premium flavours and<br />
fillings, others do not, so be sure to<br />
establish any cost upgrades at your<br />
tasting so you don’t get hit with<br />
surprise surcharges. I encourage<br />
people to push the flavour envelope.<br />
Why go with vanilla, chocolate<br />
or red velvet when there’s praline<br />
and hazelnut cake accented with<br />
chocolate mousse and a drizzle of<br />
caramel to consider?<br />
Your cake should be both beautiful<br />
and delicious: Don’t choose flavours<br />
you think everyone will like, choose<br />
the flavours you like. Remember, it’s<br />
your wedding and this is your cake.<br />
Until next time...<br />
Lisa x<br />
23
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