If you're an avid fan (like me!) of TLC's Cake Boss then who better to turn to for cake advice then Buddy Valastro the star of the show! We found this article in Brides Magazine where Buddy answers the most important questions, here are a few highlights, but we've added a link if you want to read the whole article.
What's the best way to save the top layer of our cake for our first anniversary?
"The trick is locking out as much moisture as possible," Valastro says. "Store the top tier in an airtight container. Then wrap the container in plastic wrap and freeze it. It should keep until you're ready to thaw it out."
What can we do to save money and still have a gorgeous wedding cake?
"The cost of a cake comes down to time—how long will the details and décor take me to create? The simpler the cake, the less expensive it will be."
What's the best way to find a baker?
"Ask your venue for suggestions. And think about the last time you loved a piece of wedding cake. Then find out from the bride or groom who baked it!"
What is the difference between fondant and buttercream, and which do you think is better?
"Fondant is a rolled icing made of sugar, water, and flavorings. It goes on smooth, protects the cake, and allows for more creative designs and sculpting. However, not everyone loves the taste and texture," Valastro says.
"Buttercream is a rich frosting made with butter and confectioner's sugar. It tastes delicious, but it's sensitive to temperature," he adds. His verdict? Fondant on top of buttercream. "Fondant done right doesn'thave to change anything but the look. Most bakers layer it over the buttercream anyway. If they have a sheeter [a machine used for rolling fondant], they can use a really thin layer—your guests can peel it off if they want."
But mostly it's a good excuse to look at some fantastic cakes and get some inspiration!
Read the whole article