Selecting The Right Wedding Cake For You.

At Fabbylicious Cakes we strive to provide our brides with the best help in choosing the right cake for their special occasion.
 Several things come in to place when choosing the perfect wedding cake, but among all of them, there are three that are very important.

1. Cake Design. Besides showing off your beautiful wedding gown, the other thing that will have a place of its own is your wedding cake. Your design is important, because your cake also share the spot light. Your cake will be displayed, photographed and share by you and your groom when you take your first bite together. As well as by your guests; therefore, when choosing a design for your cake, make sure that is something that will match your event, decor and style. For example you should not have a contemporary cake when your decor is vintage.

2.Cake Flavor. Besides looking beautiful, a wedding cake should be tasty. When choosing flavors, make sure that you choose flavors that everyone can enjoy. For example if you choose carrot, or spice cake, while they are delicious and rich in flavor, not everyone enjoy them. One thing that you could do is choose a different flavor for each tier of your cake to give your guests a variety of choices. You also need to be aware of any allergies that your guests may have and let them know if one of your tiers have anything that they maybe allergic to. After all your wedding day is your day to enjoy, so you should not have to worry about anyone going to the hospital for eating something that they are allergic to. Also very important is that you choose the flavor that you like the most, to save for you first anniversary.
Here is a list of popular flavors per season.
Spring and Summer: Lemon Poppyseed, Orange Poppyseed, Pink Lemonade, Raspberry Lemonade, Lemon Blue Berry, Key Lime.
Another option for a cake flavor and design for a summer wedding is to have a dessert cake, like a chocolate cake with chocolate dipped strawberries or cherries.
Fall and Winter: Deluxe Carrot, Spice, Pumpkin Chocolate Chip, Eggnog.
Popular Flavors: White Chocolate, White Velvet, Red Velvet, Oreo, Rich Chocolate Fudge, Very Vanilla, Marble.

3. Serving Size. When choosing your cake and design you also need to keep in mind how many people you want to serve. Keeping this in mind will help you determine what size of a cake you will need for your event.

Besides those three important things, there are a few others that should not be overlooked. For example, are you having your venue decorated with fresh flowers? If so, you should consider having the florist save some for your cake and have your cake decorated with them to match your venue decorations. Or if you want sugar flowers like gumpaste or royal icing, make sure your cake designer is aware of this during your designing consultation. Sugar flowers and royal icing flowers may add more to your cake cost, so you will need to be aware of that.

The pictures above are of cakes that are decorated with fresh flowers.

These other cakes above are decorated with gumpaste and royal icing flowers. And the cake below is one of my favorite type of cake (dessert style cake) All chocolate, strawberries and Marachino Cherries. Perfect for a spring or summer wedding. Or any season wedding.

There are many more details that goes into selecting the perfect wedding cake for you. In the next post I'll be discussing more of them.
Have a wonderful day!
Best Regards,
Fabby Soderquist

Rubies and Gold, Painting and more

I had the opportunity to work with a dear friend of mine on a beautiful couture cake that we decided to name Rubies and Gold. This cake was a lot of fun to work on and as usual with great looking designs also there is a lot of work involved. This cake is fit for a very elegant celebration. I also worked on a beautiful cake for a fall wedding. The bride chose beautiful fresh flowers to adorn the cake. My latest work is a Folk Art painted cake. I had the great opportunity to take a Folk Art Painting class taught by Norman Davis's assistant Zane Beg.
 I love learning new techniques and to apply them to my work. After all that's how we become better at what we do by always practicing and keeping our skills sharp.

Enjoy the pictures of my recent work and thank you for stopping by.

Fabby

Some of my first work

As I was looking at pictures of cakes I have made over the years, I came across some of my favorites. I also realized that I have come along way since my beginning. I'll need to scan some other pictures from my very first time decorating cakes. But for now I have these photos on file and I want to share them with you.

As you can see I have learned a lot more since those times. It's fun to look back and see how much more you can do when you continue to grow your skills. I really enjoyed the flash back. And continue to look forward to more learning  and growing for the future.

More Of My Work

Lately I have been busy making birthday, baby shower, wedding and anniversary cakes. Here are some of the pictures of the cakes I made.

 It was a lot of fun to be able to work on all of these. Every cake design has allowed me to continue to grow and cultivate my skills. I hope I can inspire you to try something new as I get my inspiration from my friends, family and wonderful customers.

WHY 3D/CUSTOM CAKES VERY EXPENSIVE??

WHY 3D/CUSTOM CAKES VERY EXPENSIVE??

I read this and found it very true.

Cakes I Made Recently

I had a lot of fun making each one of these cakes.

Poodle Cake Tutorial

http://www.youtube.com/watch?v=5DUEbQNLv_w&feature=channel_video_title
Here is the tutorial of the poodle cake. If you have any questions, please let me know.



 Thanks

Cakes I worked on Recently

These are pictures of the cakes I made recently.
The Zebra and Flowers cake I made a couple of weeks ago. All decorations are fondant and gumpaste made.
The Poodle cake I finished working on it today. That cake is a pink lemonade cake with raspberry cream icing and filling and covered in fondant and buttercream icing. Decorated with gumpaste accents.

Gumpaste Garden Rose Tutorial

Here is the tutorial I promised.

You can pause it at any time to read content.
If you have any questions, feel free to leave a comment and I'll make sure to answer as soon as possible.


Thank you.

3 Ways To Make a Rose

Next week I'll be posting pictures on how to make a small gumpaste garden rose in three different ways.

2 of them without using cutters and one using cutters and wire. Learn how to arrange your roses in a little bouquet.

These are roses on wires. I will demonstrate how make them like this and without the wire.

Stay tuned.

Cake Pops/Cake Balls

Making cake pops is just a fantastic way to use up all the cake cuts that you don't use after carving your cake. In the link Bakerella shows many ways of creating fantastic varieties of cake pops.
Another thing that you could do with them is to make cake balls or cake truffles. They are yummy and you could flavor them any way you want. Below is a recipe for cake balls. Enjoy

Cake Balls

• Ingredients
• One cooled cake – any size and any flavor (or you can use all those left over scraps)
• One bottle liquid coffee creamer – any flavor complimentary to cake – or anything to use as a binder, Butter cream icing.
• Melted Chocolate – amount varies with how many balls need to be dipped
• Parchment Paper lined tray/plate/platter
  
• Place cooled cake or scraps into a bowl in large pieces
• Using a fork, crumble the cake into a nice crumb
  When it appears all the cake is crumbled use the fork, or your hands, and run thru it to make sure it’s all crumbled.
  
• Pour in liquid coffee creamer judging by eye, until a medium sized puddle forms, set aside for a moment.
• Place chocolate to be melted in a microwave safe bowl, microwave following melting directions.
• While chocolate is melting, put on and begin mixing the crumb liquid mixture.
  Mix until a soft mushy dough forms.
  
• Once you get the mixture to the consistency you would like it, roll a small amount into a ball using the palms of your hands, or a cookie scoop, or a melon baler, anything will work for this.
• Place platter into the freezer for about 30-90 minutes
  
• After removing platter from freezer, take one ball at a time, and roll it around in the melted chocolate with the help of a spoon.
  
• Place dipped balls back onto the parchment paper lined tray for drying.
  
• TIP: Store frozen – un-dipped – cake balls in an air tight container sealed with both lid and plastic wrap. Remove just before dipping to help the chocolate coating set.
  
• Serve them cold.
  

New Flavors

In the last few days I have been playing with some new flavors of icings/fillings; and use my husband, son and neighborhood kids as taste testers, of the flavors I worked on.The preference were as follow.
Icing/Filling Flavors:
(A) Oreos buttercream (B). Chocolate Fudge (C). Blueberry Cream Cheese.

Kids favorite (A), (B).
Husband's favorite (B), (A).
My favorite (B), (C)

I think next time I'll have to include more girls in the taste testing since I was the only one who liked fruit in my icing.
Will see how it goes with the next set of taste testing.

Chicken Sandwich Cake

I had a lot of fun making this cake today. I delivered to a first grade class and everyone could not believe that it was a cake. It was a lot of fun to make it.

This is a chocolate cake with Oreos cookies and cream buttercream icing.

Rose Birthday Cake

Here are the pictures of a rose birthday cake that I made today.

 The big and small roses are made of gumpaste, the cake is covered in forndant with a lace border and adorned with roses and leaves. I like how it turned out.