The process of creating Becky & Gregs Sedona Wedding Cake



I met with Becky & Greg in September 2008 to design their wedding cake for the end of May 2009.

They were a lovely couple with classic colors, ivory (cream), chocolate brown and sky blue. They wanted cream ivory calla lilies with yellow centers gentle clusters creating a cascade.

They told me the elements they wanted in the cake and I sketched it out. Here is the drawing done at the time of meeting.



We walked through so options with two size cakes, one larger one and one smaller one. they smaller one would have a sheet cake in order to save some money.



Rebecca then sent an email requesting a change initial they wanted pastillage Sugar Calla lilies on their cake but then switch to roses as the cost of fresh calla lilies in their bouquet were costly. The cost of the sugar calla lilies was 40.00 even though hand scultped sugar roses are usually more I kept the price of the same. Here is a photo of the hand scuplted roses for Becky and Gregs cake.

As in all our wedding cakes a detailed cake profile was generated ans sent to the couple. Here is portion of their profile.

Party- Becky & Greg Wedding Date Saturday May 30, 2009

Reception Start Time 6:00 Delivery Time 5:30

Please be sure your cake is not being delivered too early. The food safety standard of the industry is to have the cake no sooner than 30-45 minutes prior to your reception.

Delivery times are subject to a fifteen minute plus or minus on the targeted delivery time.

Cake Delivery Location Sedona Golf Resort

The cake table needs to be set and level before your delivery time. It should be placed out of sun and in a cool environment.

Expected Guests

Wedding Cake

Tiers- Three plus side Cake Type- Stacked

Cake Flavors- White Velvet Cake Fillings- 50% Strawberries 50% Raspberry

Frosting Type & color

Type- Fondant Color-Ivory-Cream

Colors are subject to interpretation. Please send color swatches. Certain colors are not obtainable in sugar. Heat, UV rays and cold may change the color.

Cake Shape & Servings

Total Servings-may serve up to83+56=140

Shape-Square Wedding cake, Round side Sizing-5s/7s/10s+9r

The following are based on the Wilton Wedding Charts.

The standard in the industry is to cut wedding cake servings 1”x1.5”.

Topper - Cake Accents

Topper Type-Pastillage Sugar Flowers Provided by- Bakery

Sugar Flower /Item Type-Roses, Blue Bells- Hydrandras Colors- Cream colored Rose, Blue accent flowers

Any and all cake toppers or accents need to be delivered to the bakery. Toppers are reinforced but not attached to cake. The bakery is not responsible if they are knocked off the cake during the reception. It is advised that only Cake toppers are used, statues and other non cake items should not be used. Out of size items will be used in the best way possible. Accents include Fresh Flowers. Sedona Sweet Arts will not apply any topper not delivered to the Bakery Location to a cake If Item is provided by bakery it will be listed below in the detail of pricing. Sugar Colors are made as close as possible, some colors are not obtainable. Color Swatches are highly recommended. Some sugar flowers may have non edible stems. Please remove all accents before serving the cake.

Cake Design

Finish-Smooth Pattern-no Color- Ivory-Cream

Borders- Ribbon and Pearls Color-Brown Ribbon- Ivory Pearls

Sizing a cake up or down, changing the frosting may change the appearance of cake. Cake art is a unique talent. Artistic impression applies to all cakes.

Accent Design

Location of Accents Light C cascade

Fresh Floral Requirements no

All fresh flowers are adorned to cake by the cake artist only. The completion of cake is included in your price. Fresh Flowers need to be delivered to bakery prior to weddings.

Florist- na

Cake Bases Stands

Stand Type- Board Color-Ivory Shape

Rental-no Rental Return-no

Rentals have a $200.00 refundable deposit. The deposit is refunded after the item is returned in same condition.



The couple reviewed it and Rebecca sign it and fax it back on October 3, 2009





Two weeks before their wedding I started hand sculpting their sugar roses. I had to create anchors on them as the edges or lips of the cake were small.

To create a gentle cascade they would need anchors or they fall off. I was afraid I would have enough of certain sizes so I did another production run of the roses. This worked out well as I ended up needing many more roses than I thought.

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