Does wedding cake taste better than birthday cake?

I’m talking about the actual cake not the decorations or icing. Just the cake. It’s been my experience from working in bakeries for several years, when making a tiered cake the exact same cake was used no matter the occasion. There was no special “wedding cake recipe” and a different cake for every other occasion. A wedding cake is simply a cake that is presented at a wedding.

A single tier of cake can be set up differently on the inside depending on the baker or decorator. That is what determines its amount of servings. The taller the tier the smaller (In Width) the slice per person needs to be.

If cakes are priced by the serving amount and design. You would think that a tiered cake decorated and set up exactly same way no matter the occasion should cost the same amount. It doesn’t. Why, because you said the magic word…Wedding and your cake just went from about 2.50 per serving or more to 5 dollars per serving or more. Cha Ching!

That’s the way it used to work, but people are just too smart for that now. Bakers/bakeries have their different ways of setting up their cakes, and by setting up I mean how a single tier of cake is set up on the inside, weather it has 3 layers of cake and two layers of filling, or 4 layers of cake with 3 layers of filling. I am not sure if customers care about that, but one is taller than the other, so more servings.

All of my cakes are set up the exact same way, no matter the occasion. With 4 layers of cake and three layers of filling. You will find in my menu under the gallery I have my cakes separated by shape and size in the menu, not by the occasion. All of my cakes are priced by the serving, as well as how much time it takes to bake and decorate your cake including any extra embellishments. Find out about custom cake pricing here Here https://buttercreamcreationsbyelaine.com/custom-cake-pricing/

Personally, I’m not a fan of thick layers of cake and very little filling. A professional cake should have individual even 1” cake layers and the filling should be half an inch. Cakes for formal presentations, special occasions, and celebrations call for a fantastic impressive great tasting cake!

I prefer to serve my guests a flavorful cake rather one that is too much cake and not enough filling, or too much icing and not enough cake and filling combination. A perfect cake should have a balanced amount of all the flavors chosen represented on the plate. No one likes to take a bite of very little cake, not enough filling, and way too much icing. Most of my customers today want tall impressive looking cakes, so a two-layer cake with one filling just doesn’t cut it.

A two-layer cake is usually about 4″ tall. There is absolutely nothing wrong with it, and I am not putting down any baker that sets their cakes up for special occasions that way. Bakeries have been setting up their cakes that way for many, many years and it works for them. I personally feel like that cake size is just a dessert cake. Not a special occasion cake.

A three-layer cake with two layers of filling requires me to bake the layers in three separate 2″ cake pans, if I want my cake to have even thin layers, so, that my finished cake doesn’t end up being way too much cake and not enough filling. I don’t do this, for several reasons. 1.- I will not waste cake. 2.- All of my pans are the 3″ high pans. 3. I don’t want to eat a cake that is too much cake and not enough filling.

The large bakeries that I worked at used 2″ pans and the decorators would take two layers of cake and then cut (torte) each cake layer evenly into four even thin layers. For three-layer cake (4″ tall) only three layers of cake are used so the one left over was place back in the freezer to be used for the next cake. That works if you are baking on a large scale and all of the cakes get used pretty quickly. Other bakers take three separate cake layers and add the filling between them (2 thin layers of filling) and end up with a tall, (usually about 6″) cake, but with three thick layers of cake and very little filling, because if you put filling between the heavy layers of cake the filling needs to be thin or the cake layers will slide sideways. The best way to set this cake up is to use allot more icing to seal in your filling. I’m not doing that.

Baking in 3″ pans allows me to end up with a taller cake that have a good balance of cake, filling, and icing and also gives my customer more choices for filling combinations. The slice of cake on the plate can be one generous slice or it can be divided into two for extra servings. Taller cakes serve more, but they still need to have a good balance.

An even balance of cake, filling, and icing.

Celebrate the season with a cake from the specialty cake menu

Italian Cream Cake

Baked with toasted pecans and coconut

Carrot Cake

Fresh carrots, candied pecans, pineapple, applesauce, and toasted coconut

Humming Bird Cake

Baked with fresh bananas, walnuts and applesauce

Engaged? Congratulations! Time to schedule your cake tasting

With 16 different cake flavors to choose from, as well all the many different filling and icing combinations, the taste of your cake is limited only by your imagination.

Your wedding cake should be all about you, especially your tastes because,

“Taste is Everything!”

We love to meet new brides and talk with them about their dream cake in person. To get things started all you need to do is fill out the form on the contact page. That form asks questions that help us to serve you better. Then we can schedule a time for you to pick up your cake samples for your virtual cake tasting.

After the tasting we can meet in person with masks on to go over more of the fun details together. Our goal is to help make your wedding cake planning a fun experience.