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G6 Post Register By Desirai Schild For Brides The food served at a edding is as important nd individual as the lothing and decorations. “People want to serve omething unique and un,” said Debbie rantzen, The Prepared antry, Rigby. “Wedding oods go in trends. One ig one we are seeing this ear is crepes. In fact, eople are setting up repe bars at the recepion. We are not seeing as any canapés as we used o. People seem to go for he sweet stuff more, like repes.” One part of the entable bar has someone ooking the crepes. uests get crepes, then elp themselves to a varity of fillings and toppings t the other end of the bar. The Prepared Pantry ells crepe mix, fillings nd rents the crepe bars nd other necessities. “Fruit fillings seem to e the most popular,” rantzen said. “Guests eem to enjoy making heir own crepes.” Another popular trend s cupcakes. “I’ve already had peole ordering cupcakes for heir weddings this year,” aid Madelyn Luthy, wner of Love At First ite. “A lot of people will ave a wedding cake just or looks and cupcakes to at. Others just want a iered cupcake arrangeent instead of a wedding ake.” Luthy said the two ost popular wedding upcake flavors this year re red velvet and “better han forever.” “That is based on the (800) 233-9336 “better-than-sex cake,” Luthy said. “It is chocolate cake, soaked in sweetened, condensed milk, topped with a vanilla butter cream frosting, sprinkled with toffee bits and drizzled with chocolate and caramel sauces.” Sometimes people request filled cupcakes. “The most popular is probably the banana cream pie filled cupcake,” Luthy said. “The other is the snowball filled cupcake, based on Hostess Snoballs.” She said the average wedding usually orders Introducing ... 100% BLADE-FREE LASIK The IntraLase method provides you with the most sophisticated and accurate technology for corneal flap creation possible today ... The Benefits of Using the 100% Blade-Free IntraLase Corneal Flap Creation in conjunction with the Allegretto Wave Eye-Q System: • Greater Eye Safety • Better Overall Vision • Ability to Tailor Procedure to You • Patient Preferred www.idahoeyecenter.com Idaho Falls • Rexburg • Pocatello Accredited by the ACCREDITATION ASSOCIATION for AMBULATORY HEALTH CARE, INC. For more information about LASIK, please visit www.fda.gov/medicaldevices Dr. Bradley P. Gardner, M.D. Corneal Specialist about 200 cupcakes. Luthy’s mother, Julie Richardson, shares store space with her daughter but specializes in hand made chocolates. “People like to order chocolate and cream-filled truffles for weddings,” Luthy said. “They have us put one each in a little box or bag and they set it beside the guest’s plate.” Another popular wedding sweet is individual tiramisu. “We make individual tiramisus and put them in those little plastic champagne glasses,” Luthy BRIDES OF 2011 Individual tiramisu cups, cupcakes (cherry cordial, blueberry above) and crepes are popular wedding foods in the area right now. 356IDA0123 said. “They look very elegant and taste great. “People also buy a lot of my mom’s chocolate, caramel dipped pretzels. She does a lot of catering for weddings and other special events. She has great ideas for unique food,” Luthy added. Both do custom cupcake toppers and other # 3 2030 Jennie Lee Drive decorations out of fondant. Luthy and Richardson ask for several days’ notice before an event. “We have a lot of creative ideas,” Luthy said. “And, we love a challenge. If somebody can think of it, we can probably do it. Right now, the newest cupcakes I’m doing are a Forgot Something? Exercise improves cognitive performance, information processing and may delay cognitive impairment and dementia for young and old. Just REMEMBER, Call Apple Athletic for your exercise needs. (208) 529-8600 See complete info at: www.appleathleticclub.com BMB EMORIES EAUTIFUL start with the best in WEDDING RECEPTION SERVICE Many years of experience in helping you plan a beautiful Wedding Reception Call Elaine McGary at 523-1038 3255 Meadow Lane - (Ammon) 769ELA0123 T383APP0123 Sunday, Jan. 23, 2011 FOOD: Menu reflects the personalities of the new couple Photos courtesy The Prepared Pantry and Love At First Bite Reception treats can lend insight to the newlyweds’ personalities through their favorite foods, such as doughnuts (above), cordials and and handmade chocolates (right). Wedding food & instruction n Love At First Bite Madelyn Luthy and Chocolate Box Creations Julie Richards 901 Pier View Drive Idaho Falls 522-7788 nThe Prepared Pantry 2 N. Landmark Lane, Rigby Phone: 1-866-745- 7892 or (208) 745-7892. (The cooking facility is located between Idaho Falls and Rigby, one half mile east of Highway 20 on County Line Road (The big brown building with the copper roof). pancakes-and-bacon cupcake and a chocolate cupcake with cayenne pepper to give it a little kick at the end. My personal favorite is probably the filled peanut butter cup cupcake. But, obviously, we’ll try anything.” Some weddings at I.F. venue don’t adhere to Victorian traditions By Stephanie Goodson Sgoodson95@yahoo.com Some out of the ordinary events have taken place at The Grand Victorian Wedding and Reception Parlor in Idaho Falls. A Camelot-style dress was worn by a bride whose cake was decorated like a castle, complete with a drawbridge and horse-drawn carriage, said Susan Cummings, coordinator at the reception center. Another bridal couple chased each other all the way around the hall after cutting the cake. “It was quite a mess,” she recalled. Music for one wedding was provided by adults playing recorders. A member of the wedding party was also a member of the musical group. One wedding featured bridesmaids wearing leopard print dresses. The bride’s shoes were a leopard print. Another wedding in the planning stages will have bridesmaids in zebra print dresses. Babes in arms have served as ring bearers during some ceremonies.
Sunday, Jan. 23, 2010 By Desirai Schild For Brides The Sugar Shell offers expert instruction to help someone make their own or someone else’s wedding cake. “We have classes here for beginning, intermediate and advanced cake-makers,” said Amy Marsh, Sugar Shell owner. “The beginning classes are for people wanting to make birthday cakes for their family. The advanced class is where you learn to lay fondant on a cake.” Fondant is an edible, Play-Doh-like material that is commonly rolled out and laid over the top of butter cream icing on a wedding cake. “Our fondant is made by Satin Ice,” Marsh said. “It is top of the line and tastes really good. Not all fondants are that tasty. We use Satin Ice in all our lessons that require fondant.” Classes are held September through May, at six week intervals. All are hands-on, with students actively decorating cakes under Marsh’s supervision. “Sometimes people take the classes and make the wedding cake because they want to cut costs,” marsh said. “Others do it because they really enjoy cake decorating.” A traditional three-tiered edding cake would cost bout $390, Marsh said. he classes cost $35 for eginner, $40 for intermedite and $45 for advanced. he supplies cost between 100 and $150. Classes otal 18 weeks. “Sometimes people start ut and decide they just ant to make birthday akes,” Marsh said. “A few iscover a real talent and o on to make cakes for ther people. We usually nd up being friends.” She said the only way or someone to know if they njoy making wedding akes is to try. “Start with lots of atience,” Marsh said. And, have fun.” The joy of cake-making s not for everyone. “Sometimes I’ll get a call Why be ordinary… When you can be from someone who will say they realize they are in over their heads and they want me to just make the cake for them,” Marsh said. “That’s fine, too. Making wedding cakes is not for everyone but those interested should at least give it a try.” Of course, some people start out knowing they don’t want to make their own cake. They contact someone like Lynn Winter, Sugerbakers, www.sugarbakersidaho.com. She specializes in custom, homemade wedding cakes. “I’m really seeing two trends,” said Lynn Winter, Sugerbakers owner. “One is toward a much more soft, traditional cake. The other is a good-tasting cake. I make my cakes with real butter and such things and that seems to be attracting more people who actually want to serve the wedding cake. It used to be that there were other offerings and the cake was not eaten. This year, brides are selecting something that they want to serve their guests.” The cakes of 2010 were loud and flamboyant. “There were neon colors and lots of polka dots last year,” Winter said. “This year, it’s soft pinks and beiges, piping, lots of sugar flowers. Very old fashioned and traditional.” The all-time favorite is red velvet cake. “What I never see anymore is sheet cakes,” Winter said. “However, cupcakes are still very popular. They were very hot last year and seem to be again. But, they have to taste good.” Angela Sievers Graduate gemologist Registered insurance appraiser Interest free financing • Lay away available 430 Park Ave. • Downtown Idaho Falls (208) 523-0867 575LEE0123 BRIDES OF 2011 PUTTING THE ICING ON THE CAKE Photos courtesy Sugar Shell Distinctive custom-designed wedding cakes illustrate the importance of a beautiful cake in adding elegance to the wedding festivities. This year most cakes are intended to be eaten by the wedding guests, while in past years the cake was more for show only. Should you buy one from a decorator or make your own? Sugar Shell Amy Marsh, owner 3195 N. Yellowtone Highway, Idaho Falls Phone: 522-3475 Sugarbakers Lynn Winter, owner Phone: 317-7769 E-mail: sugarbakersidaho.com A popular cake style this year is more old-fashioned and traditional, with lots of sugar flowers (inset). Photos courtesy Sugarbakers • Weddings • Wedding Planning • Receptions • Luncheons • Dinners • Special Events • On-Site Catering Located along the beautiful Snake River Everything right where w you need it. Post Register G7 208.522.9500 632COM0123
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