Choosing the Wedding Cake of your Dreams
Congratulations! It’s your wedding and you want a cake of your dreams to make it a memorable one. Here are some pointers and tips for you !Feel free to speak to our team of experts and chefs at Caffe Pralet at Creative Culinaire !
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STYLE and COLOUR
Discuss with your partner your preferred style and colour. Bring references to the initial meeting such as photographs,fabric swatches to assist in reaching their desired outcome.
- Contemporary vs Traditional
- Strong ,unconventional colours vs pastel shades
- Tiered cakes vs stacked cakes/cupcakes on a tier
- Whole cakes vs cupcakes
- Fresh flowers vs handmade gum paste flowers
- Storebought figurines vs Handmade edible figures
- Choice of pastries as wedding cake,eg croquembouche(French wedding Cake consisting of cream puffs with assorted filling.)
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CAKE FLAVOURS
- Fruit Cake with/without liquor
- Butter Cake with Fruit such as Apricot and nuts
- Chocolate cake with chocolate ganache filling
- Carrot cake
- Vanilla cake
- Banana cake with/without chocolate ganache
- Mousse cakes eg our signature chocolate hazelnut Pralet cake
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TYPES OF ICING
- Fondant Icing
very popular,very ‘in’ at the moment. This sugar icing,when rolled out and draped over tiers,makes a stable ,smooth surface . It can be tinted, decorated with royal icing
- Royal icing
Made of egg white and icing sugar,royal icing is used for detailed piping work .
- Ganache
Rich and velvety,it can be made with white or dark chocolate with cream
And used as a filling or piped into decorations
- Cream cheese Icing
A delicious icing that goes well with vanilla or carrot cake and can be piped into desired designs such as flowers,rosettes, etc
- Butter Cream
This goes well with many flavours and is economical
- Whipped Fresh Cream
Light and tasty and suitable only in airconditioned places
At Caffe Pralet by Creative Culinaire, we are committed to excellence .Make a date with us for a complimentary consultation to discuss design concepts,sketches,themes ,colours and flavours according to your budget.
For those who dream of making their own wedding cake,check out our cake decorating courses at our culinary school: www.creativeculinaire.com
Yours Confectionately,
Chef Judy Koh
Excecutive Chef and MD of Creative Culunaire the School and Caffe Pralet
Tel: 62235595 (café)
64321663 (school)
91722504 (PLS SMS)
17 Eng Hoon Street,#01-03/04, Eng Hoon Mansions,Singapore 169767
Outlet: The Wedding Mansions at Emerald Hill, no 20
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