Cakes are so much more than just another dessert. They have become the centerpiece at all kinds of parties, weddings, graduations, birthdays – any special occasion.

It is tradition to have a cake at a celebration, says Brian Hotopp, owner of Short North Piece of Cake. And while it is almost expected at parties, the featured dessert has come a long way from the white sheet cake covered in sugary flowers and thick piping. Most bakeries credit the evolution of the cake to the Food Network, and shows like Ace of Cakes.

“People are beginning to see that many bakeries are doing more of the gourmet and upscale design work,” says Elizabeth Jones, general manager and head decorator at The Suisse Shop. “They see that it is more accessible to them and they can get a cake that is going to taste as good as it looks.”

Most cake decorators agree – the look is as important as the taste. “At a party, the limelight is always on the person, and the cake is almost like their accessory,” says Ann Zanon, owner of Dublin Cake Cottage. “It reflects the interests of the person receiving the cake.” And, it is another outlet for people to express themselves at any occasion, adds Christina Jones of Bella Luna Wedding Cakes.

“We want it to be the centerpiece – so beautiful people don’t want to cut it, and once they do, we want the same wow factor for the taste,” Elizabeth Jones says.

The bakers and cake decorators are dedicated to doing what they can to make their cakes the stuff dreams are made of. Most have spent years perfecting their craft, from baking the freshest, most moist and flavorful cake they can, using high quality ingredients, to smoothing on the finest of butter cream frostings and fondants. But that is just the beginning. Freehand cutting, shaping and piping, design and color coordination, delivery and building of the final product are all art forms in themselves.

And the cakes take a lot of time – anywhere from an hour for the simplest of sheet cakes to up to a week for multi-tiered, frosted, decorated masterpieces. No matter what the occasion, however, or how extravagant the design of the cake might be, the general trend cake decorators have been seeing is a more simplified look. “People want a simple cake, but something that looks elegant,” says Dottie Joyner, owner of Cake Dot’s Wedding Cakes, Ltd. “They don’t want a bunch of icing and roses and ruffles.”

“There is not a lot of excess fluff,” Christina Jones adds. “The general trend has become more streamlined.” Because people’s styles have evolved, particularly for weddings, everything from dresses to bouquets to the cake is becoming more clean and contemporary. “There is a new definition of what traditional is – there is not so much fuss or curly cues,” she says.

But, at the same time, “people are having a lot more fun with cakes these days,” Christina Jones says. “It is the defining thing at a party, so they want to make it much more special. It is a detail that guests see and taste and if people know you have gone the extra mile, they appreciate it and it makes a difference with how the party is received.”

When looking for the right baker to create your edible masterpiece, there are a few things that should be taken into consideration. First and foremost, choose a baker that you feel comfortable with. It might take a little more searching, but will relieve a huge burden when you find someone you are certain will deliver what you want.

Christina Jones suggests finding a baker who fits your style and whose cake you like the best. “Everyone has a different style and all the cakes will taste different. It is important to get exactly what you want,” she says.

Once you find the baker, it is important to let them know of any food allergies and flavors you prefer, Elizabeth Jones says. And, make sure to discuss how many guests you plan to feed, what type of event you are planning for, how you will transport the cake and how long it will sit out, Hotopp adds. These details will determine what type of cake, filling and design are feasible.

It is also important to consider the interests of the person receiving the cake, and your budget, Zanon says. If you have no idea what style of cake you want, most bakeries have Web sites with pictures, photo albums of previous creations or books that offer suggestions for different designs. They are also willing to work with you to create something unique.

Whatever baker, cake and design you decide on, keep in mind the symbolism of the cake and its importance at a party. “It has become a pretty big detail – a large piece of the puzzle in event planning,” Christina Jones says. “If you have a baker that has a keen eye for quality and a good palate, you will get something people will remember.”

Trisha Barker is staff editor of CityScene Magazine.


Challenging Creations
Brian Hotopp at Short North Piece of Cake says structural issues makes some cakes almost impossible. “I had a request for a five-tier cake separated by four glass blocks. It was too much weight. I didn’t want to do a cake that I knew would fall over.”

At times, it is the difficulty of organization that makes for a challenging cake. “There was a wedding for which we did 25 table cakes and a main cake and a groom’s cake. Each one was fondant covered and each had a gum paste silver bow on top. And, it had to be transported to Springfield, Ohio,” says Ann Zanon of Dublin Cake Cottage. “That took a lot of organization and careful driving!”

Sometimes the color matching is difficult. “We have clients bring in color swatches if they want a certain color,” says Elizabeth Jones, general manager and head decorator at The Suisse Shop. “We improvise. Sometimes I surprise myself when cakes come out the perfect color and looking like they do.”

The artistic work that is involved with cake decorating can be trying at times. “I have had a few brides that want to match the lace on their dress,” says Dottie Joyner of Cake Dot’s Wedding Cakes, Ltd. “Whatever they want, I will try to do.”

The sheer size and intricate flavor combinations of the creation can make a project seem impossible. Christina Jones of Bella Luna Wedding Cakes can attest to that. In her most challenging creation, “the flavors were very involved and out of the ordinary. There were two flavors: the first was a Hazelnut torte with Nutella butter cream and Frangelico and the second was a rich chocolate cake with espresso mousse and hazelnut butter cream. The entire cake was covered in poured ganache. The design was piped in white chocolate and was pretty intricate, and personalized to suit the couple. In the end, the cake was just too tall to fit in my truck! It had to be partially assembled on site.”