Last season's cake displays for sale now...

Let's call this one "She Fakes The Cake"!

Every year I've made display cakes either for shows, photo shoots, mock ups, or just when the mood strikes to show a design fresh for the season. I am selling a couple of last season's displays now to make room for new displays that will be designed and created this winter, and will continue to create and retail faux cakes during the off season later this year.

This is a great way to have a one of a kind display that one may not ordinarily have a budget for. You can serve kitchen cakes from me if you are a local bride if you like, but it is not mandatory. Wouldn't this be terrific for a bride out of state? I think so too. Have your favorite local bakery provide your mouth watering dessert, and I'll provide the eye candy. These are not for rent, all sales are final. Shipping can be arranged. Email me today to inquire! You can fill out the inquire form on my site and mention fake cake purchase in the description area, or just email me directly at jen@shetakesthecake.com

4 tier winter scene, will ship with snowflakes packaged separately for you to place to avoid breakage in transit. Dimensions are 10"x4, 8"x4, 6"x4, 4"x4 tiers. This cake was featured in the Syracuse Post Standard in a previous season. Hand sculpted, hand painted fondant details on a fondant base. $150.00 plus shipping and packaging.







My "Red Acanthus" cake is a fondant covered display I carved, hand painted, piped and detailed in gold. It's rich tones and style leaning toward Italian or Greek will be fabulous at any ornate, formal wedding. The base tier is approximately 12" round diameter narrowing to a 6" tier at top, each carved subtly. This incredibly ornate cake display featured in the current issue of Well Wed NY is $400.00 plus shipping and packaging.






This delightful and lovely little cake is done in the still very popular chocolate brown and raspberry pink combo. With hand made and hand painted sugar hydrangeas adorning the hand carved tiers atop a plaid tier which is also hand painted. This cake wowed the crowd at The Wedding Salon in NYC and was called a "sweet little cake" and "very nice" by Sylvia Weinstock at the show. It's a very petite cake at 9" diameter at the bottom tier. Hydrangeas will be packaged separately to avoid breakage in transit. This favorite in my portfolio is $200.00 plus shipping and packaging.




This stunning white, yellow, and black cake is one of my recent favorites. Designed to compliment a custom invitation suite by Bride Design, it stands at about 13" high with a bottom diameter of 10". All piped freehand, as most of my cakes are, the center tier is a yellow base with striking white detail giving the impression of a floral like mums or spider mums. Tied off with a sheer black bow and detailed at the bottom with crisp black graphic icons. This display cake is $200.00 plus shipping and packaging as well.


I've a couple more that I'll post another time. For the past year I've been fighting the magazines' trend for couples to get a display cake that's fake and serve sheet cakes to their guests, but with the economy the way it is and all other wedding related costs on the rise, I think that the idea of a fake cake is going to be more than a quickly passing fad. In an effort to assist couples with their ever tightening budgets I've decided to branch out into the world of fake cakes as well. I've been creating them for years, why not make them available for you and your guests instead of just keeping them on a pedestal in my studio? Each of these cakes I'm making available to you would be priced at about $8-$12.00 PER serving if they were real cakes. We can all do the math. Now you really can have your dream cake and eat it (another cake) too.

Attention Please...Not All Fondant Tastes Like Crap...

There! I've said it. And it's true dang it!

Here are a few other little bridal cake bubbles I'd like to burst for you.

• The "Get a fake cake and serve a few sheets" thing the magazines perpetuate to frugal brides...not liking that little myth at all. In an effort to debunk this little beauty, I will elaborate later, but the long and short of this one is that in an effort to save a few bucks all you will probably up with is cheap. There are of course exceptions, but I can count them on one hand. And you might not save any money either; no really, it's true.
  
• "Nobody eats cake anyway, don't waste your money". Nobody eats BAD cake and BAD cake gets left on a plate. GOOD cake doesn't go uneaten. And not all wedding cake is bad.
  
• "Don't use the W word, it will cost extra". Contrary to popular belief one will find in chat rooms and magazines, not all wedding cake vendors are out to rip you off. Most professional, experienced designers will take our years of experience and talent into full consideration and ADD those elements to our cost and overhead when we dictate our pricing structures.
• "It's just flour, sugar, and eggs...anyone can DIY a wedding cake". Yep, and anyone can spend the last two days before your wedding day chained to a kitchen covered in said flour, sugar, and eggs. Do you really want it to be you and yo' momma? (and two days is IF you've already done a practice run or two...or four...)
• "Let them compete for your order". Ok, who started this little bit of rudeness? Sending a mass email without the benefit of blind cc to every cake vendor in your area asking for our best price is not going to get us to compete for your business. It may however get your contact info quickly thrown into the trash.
• "Butter cream is better. Fondant tastes like crap". Nope, not always, and like I said...Not All Fondant Tastes Like Crap. And while we're on the subject; some fondant designs can be done in butter cream, but some can't. You better check the portfolio of whoever promises you that they can to see if they can put their dough where their mouth is.

Look for a future post with my take on cake...I'll give you the run down on some things to expect and what to look for when cake shopping. Just think of it as one more piece of advice from one little cake designer to help you make your choices a bit easier. Everyone is different but having some basic info should prove helpful to your planning. The biggest tip I can give is to pick your priorities and do your research. You know...cake research...the kind of research where homework is doing a taste test! But really people, every wedding may need a cake, but not every wedding needs the most expensive cake. Find what you're comfortable with in your budget range, but know your range before you shop and know what your priorities really are.

Your guests will remember if you had a drop dead gorgeous cake that tasted like crap. They'll remember if you had an amazingly delicious cake that looked like crap. They'll remember an amazing cake that tasted as good as it looked every time but what you WANT them to remember is that the day was amazing and the food, including the cake, and company was great.

PS...my fondant is yummy.