PRICE
Pricing is not necessarily a way to spot an amateur, but it could be. Someone creating cakes out of their home essentially only have the cost of their ingredients, minimal utilities and their time. Naturally, they can create cakes very much below professional bakers. This sounds great from the get -go, however, there are somethings to take into consideration.
www.mistebar.com/LetThemEatCake.htm
Does this amateur have the basic skills to create the cake they have promised you? What assurance do you have that they have the ability to perform as contracted? Do they have a business license? What recourse would you have if something happens to the cake en route to the reception and becomes unservable? That would be a huge piece missing out of your reception celebration.
Amateur bakers do not typically carry business insurance. Another way for them to keep their costs down, yes. But another way for you, as the consumer, to be behind the eight ball. Is it worth the risk on your wedding day?
Old adage rings true…”you get what you pay for.”
LOCATION
If the health department does not do inspections on the kitchen, where your cake will be made, what assurance do you have that it is a clean kitchen? Does your baker plan to bake and decorate your cake in their residence? Does their family pet live in the home? Does their cat walk the countertops during their midnight prowl? Do they have adequate refrigeration to contain their personal food and a tiered wedding cake? No guarantees, and something to consider strongly. How horrible would it be if guests at your wedding became ill? Sadly it would ruin their fond memory of your wedding.
Structurally unsound cakes stacked without proper support can pose a problem. www.engagements.ca
PORTFOLIO
Have you seen pictures of prior cakes made by your baker? You don’t want to be a guinea pig when it comes to your wedding cake. Experience matters, and the baker you select should have multiple cakes in their portfolio. There is an art and a design to creating multi-tiered cakes. Structurally sound cakes are paramount. We don’t want to have your cake listing, leaning, tilting or coming crashing down at t
he reception. Amateur bakers naive about structure have made devastating mistakes, ruining the reception.
TASTING
Is it possible for you to taste the cakes your baker creates? Without tasting the cake, what assurance to do you have that this baker has culinary skills? Nothing is quite so disappointing than to have a beautiful cake on display only to have the flavor fall flat. You deserve a wedding cake that is both beautiful and delicious. Doesn’t sound unreasonable, I know, but not all cakes are created equal. Know your baker and their corresponding skills.
QUESTIONS TO ASK
When you interview your prospective baker, there are some key questions you may want answers to.
- How many wedding cakes have you made? How long have you been making cakes?
- Where will my cake be baked and decorated?
- Are you licensed? With the State? With the Health Department?
- Do you have a contract?
- How do I know my cake will be like you promise? What guarantee will you stand behind?
- Do you have references?
- Will you deliver? How long will you need to set up?
- Is that included in the price?
- Do you have a “back-up plan” in case anything goes wrong?
- Can I pay you after the ceremony?
The selection and contracting of your baker to create your wedding cake is an important step in planning your reception. Doing your homework ahead will behoove you. Asking these questions above is a good place to start in selecting the baker. When possible verify their answers. Check references. You will be glad you have piece of mind when the final details of your special day are coming together. Professionals are bound by ethics, standards and customer satisfaction. The sister of you fiance’s old classmate is not. Be wise and be happy.
