The Cake Queen's Adventures

Web designers!!!

2010-04-09T01:03:00.000-07:00

This post is a bit of a rant. For the past 18 months, I've tried to get someone to update my website. The first web designer I engaged (who I thought was a good friend) let me down badly despite all the work I passed on to him!!

12 months later, at the end of last year, I held a competitive bid process to try and find someone else. I selected someone who seemed the most professional (he had done a lot of competitor analysis and had lots of suggestions on how I can improve my current website etc).

He said the work will be done in four weeks and I paid a deposit. Guess what? No website!! Four months later after lots of promises and a half completed website (how hard can it be to include a photo gallery???) and unmet deadlines (the final one being 9am this morning) I've had to engage someone else and quite frankly, I am pissed off!!

I have no faith anything will be done till I see it. In the meantime, watch this space...................

Absence makes the heart grow fonder?

2010-04-04T04:04:00.001-07:00

I've not blogged for a while, despite my best intentions to do so. I do have a good excuse though. I was away on holiday and now that I am back I feel energised and very refreshed (NOT!).

I decided to go the the US (as always) and decided to visit the South. I chose to go to Savannah, Georgia so I can take a cake decorating class at Savannah Custom Cakes which is owned by the very warm, kind and generous Minette Rushing.

I met a group of wonderful women who include Jackie Butler of the Petal Sweet blog fame (amazing sugar artist and teacher) and Kate Essenberg who apart from being a talented opera singer, cake decorator AND photographer is also a great mum.

The class was taught by the king of cakes, the maestro that is Ron Ben-Israel. Some of the techniques I learnt can be seen on the cake above and over the next few months, I hope to have the opportunity to showcase more cake designs!

Winnie and friends

2010-02-17T12:51:00.000-08:00

I have a confession. While I enjoy many aspects of sugarcraft, I don't enjoy figure modelling as such. I think it's because I've never had any fomal training and therefore just go with my instincts.

Winnie the pooh is one ofy my favourite characters and I was so glad I had the opportunity to make a cake featuring him and his friends. I decided on a picnic theme and made lots of little eats for them to enjoy. If I had more time, I would have made some honey and some drinks for them to wash down the meal with!

Valentine cookies

2010-02-06T12:18:00.000-08:00

I thought I'd experiment and make some Valentine day cookies. I modelled them on the love hearts pastel colours and they looked quite cute. While I was at it, I decided to go a bit further and cater to the anti valentine brigade. While some might argue that the day has been highly commercialised, it is still a great excuse to celebrate coupledom or singlehood regardless!

Tea time treat

2010-01-31T07:52:00.000-08:00

This green and ivory handbag and shoe was for a friend's 40th. She wanted the colours to be ivory and green and since Chanel is one of her favourite designers, I quilted the bag as a nod to the classic handbag design. The cake handle was a challenge but I got there in the end. The bow I deliberately made a darker green shade than the handle so it could stand out. The inside of the cake was a superb triple chocolate cake filled with chocolate ganache (for quality control purposes I had to taste quite a lot of the cake as you can surely understand :).

On a dfferent note, I am very thankful to God for the amazing friendships He has given me over the years. I was taken out for high tea by one such friend at Sketch - The Parlour (http://www.sketch.uk.com/) yesterday. There was a huge wait for a table but luckily my friend had made a reservation.

There was a lovely selection of teas from Assam to Lapsang Souchong (I simply love the way it sounds!) and the cakes, pastries and sandwiches were absolutely delicious! Sketch might just become my new favourite place to hang out and I am definitely going back for a visit. So Julie, thanks for the fabulous treat.

Wedding Cakes - A Design Source

2010-01-22T10:23:00.000-08:00

I was very excited to find out that another of my cakes has been published in a magazine by Squires called - Wedding Cakes - A Design Source. It's one of the first cakes I ever made using my favourite flower (blossom) and dragees. The magazine features the best wedding cakes from cake designers in the UK as well as all around the world, so I am honoured to be in such esteemed company!

Inspiration

2010-01-17T09:17:00.000-08:00

If you haven't guessed by now, pink is my favourite colour and the rose is one of my favourite flowers. That's why both tend to feature a lot in my work. Therefore when I found a gorgeous bag cake design that Icing Dreams created which had both elements I just had to try and make it for myself.

My efforts were no where as good as the original but I did learn a lot about structure, stability and use of colour, especially gold. I ended up making over 100 roses for this bag but most importantly I had a lot of fun!

I have posted some images of the bag, so do let me know what you think. Don't be surprised if I make this bad again but in a different form.

An attitude of gratitude

2010-01-04T05:43:00.000-08:00

I thought it might be a good idea to thank a number of people who provided me with lots of support, advice and inspiration in designing and making my winning cakes for Wedding TV's The Great Cake Bake.

Particularly, I would like to thank Graham of M and B of London, who kindly and very promptly responded to my enquiry and then supplied me with all the sugarpaste I used for the competition. Their paste was a dream to work with (great textureand very pliable) which makes it stand up very well to the more tricky aspects of modelling. The company also produces a colour chart which is great when trying to match particular shades. I was particularly impressed with the fact that the quality of the paste remained consistent regardless of colour, as with some brands this does not always happen.

M and B certainly produce one of the best sugarpastes I have ever worked with in the UK and to know more about their products please visit www.mbsc.co.uk and contact Graham on 0208 801 7948 or email him at g.scott@mbsc.co.uk

Happy 2010 to you all!

2010-01-03T06:49:00.000-08:00

Three days into the New Year and I haven't broken any of my resolutions. Well technically I haven't because I didn't make any! One thing I am determined to do, is make better cakes and try new techniques. I will also try and keep you updated with my progress (or lack of) over the next few months.

I have posted the second set of photos of the winning cake in the 'Safari animals' section of Wedding TV's The Great Cake Bake. The bride's fiance is from South Africa, her favourite animal is the Giraffe and they have a cute 18 month old boy. I came up with this

particular design as I wanted the cake to look elegant, avoiding animal print overload. I made a topper consisting of a family of Giraffes under a 'tree' and at the side of the cake were pairs of the big four safari animals.

While the cake design was easy to come up with, the execution was hard work but I thoroughly enjoyed making this cake!

Countdown to the New Year

2009-12-31T12:24:00.000-08:00

Just a few hours left till 2010 and I am reminded that I owe a debt of gratitude to God, who has been my joy and strength.

I thank Him for what He has done; what He is doing and what He is yet to do in my life.

I wish you all a happy and very successful 2010 and I am looking forward to all the good the year will bring!

XXElizabeth

And the winner is...................

2009-12-29T13:57:00.000-08:00

I hope you all had a fab Xmas! I thoroughly enjoyed myself, received lots of great presents and had too much to eat. I can now reveal the winner of Wedding TV's The Great Cake Bake. Me!

What made it even more shocking was that I won in all three categories I entered. I have posted a picture of the winning cake in the 'Glamour' category. The bride wanted a cake in white, silver, black and pink and we all had to come up with a cake that reflected the uniqueness of her wedding. I added a sleeping unicorn to the top tier and sheep to the bottom tier as they will also feature in the wedding.

I enjoyed designing the cake and had the most trouble with the middle tier. I was just so relieved it turned out ok in the end.

The results of Wedding TV's The Great Cake Bake

2009-12-20T09:50:00.000-08:00

What a very exciting time Elizabeth's Cake Emporium has had in the past week! I was invited to take part in a show by Wedding TV called The Great Cake Bake about a month ago.

The idea was to get some of the UK's best cake artists to design a series of cakes for a number of brides based on different themes. I was selected to design and make wedding cakes in three categories, which I shall reveal later.

This week, we filmed the last part of the show. Not only did I get to meet and be in the company of the most talented cake artist's in the UK, I also got to see their work up close and some of the cakes on display were sunning!

I had a great time and an experience I will never forget. I know you want to know what the results are but stay tuned and all will be revealed soon.

Exciting news

2009-12-02T14:33:00.000-08:00

Exciting news! I've been asked to create three wedding cakes for a show by Wedding TV called The Great Cake Bake.

I am very happy to be considered alongside a few other top cake decorators in the UK for the show, so stay tuned as I start this brand new adventure!

Website designs

2009-11-25T06:50:00.000-08:00

I received the design concepts for the new look Elizabeth's Cake Emporium website today as promised, which I am hopeful is a sign of things to come.

I am now confident that we are on the right track.

Any thoughts, ideas or suggestions on what works (or not!) will be most welcome.

CakeQueen

The road to hell is paved with good intentions

2009-11-22T01:22:00.000-08:00

They say the road to hell is paved with good intentions and I now understand what that means. I started the year intending to write regularly and ten months later, I can only say how ashamed I am for breaking my own good intentions.

Excuses apart, it's been a bit of a nightmare sorting my website out. Finally, I think I might have found someone reliable, so watch this space. His name is Zac Best of the Zac Best Studio and I am really looking forward to receiving his design concepts shortly. I will keep you informed of our progress.

Bye for now!

Cakequeen.

I can't believe how long it's been since I last posted

2009-11-15T09:01:00.000-08:00

I can't believe that it's now November 2009. I know time flies when you are having fun but that's no excuse for me not posting anything since January!!!

Well it's all about to change, so watch this space.................................

Happy 2000 and mine!

2009-01-11T07:03:00.000-08:00

Hi Everyone!

It's been a while since I last posted on this blog. I got caught up with being so busy that I did what most people do with their blogs. I lost the discipline of writing as regularly as I should.

Well this is a New Year, and while I don't tend to make New Year resolutions (as I will only end up breaking them anyway), I will make a point of updating this blog on a weekly basis.

This is going to be a very exciting year for Elizabeth's Emporium. Last year saw the cakes generating quite a bit of media interest and we ended up presenting a couple of shows on TV. We also have new and exciting cake flavours and we will be featuring more specialist cake designs and techniques on our cakes.

I wish you all a very exciting and prosperous 2009 (or 2000 and mine as a friend would say) and I can't wait to experience the exciting opportunities (and challenges) ahead.

Lights, camera and action

2008-08-01T11:31:00.000-07:00

It was a very eventful month, July with a number of tricky cakes to do! The most exciting bit for me was being shown on Wedding TV (Sky Channel 277/278, http://www.weddingtv.com/) on the 13th of July and I didn't even get to see it. What I did get to do though was an hour and a half long shoot with Wedding TV where I got to talk about cakes (my favourite subject) and do a cake decorating demonstration. The producer, Rachael, was absolutely lovely and we had a great time during the shoot. The venue was at the fabulous Courthouse Hotel Kempinski (http://www.courthouse-hotel.com/) located just across from Liberty's. The hotel was originally a courthouse and a number of famous people like Christine Keeler, John Lennon and Oscar Wilde were tried there. It has a fabulous roof garden and some of the original cells have been kept as part of the decor.

The month ended with me making a Tinkerbell fairy garden cake for Disney which went down a storm.

Please find below more on the A to Z of Wedding cakes:

W for Website

A number of reliable cake designers will post pictures of their creations on their websites, enabling you easy access to their portfolios at a click of a button. This is a great source of ideas for your wedding cake and you will instantly know if you like or dislike a particular cake designer’s style.

X for Xtras

To quote a strap line from a famous advert, every little helps. All the added extras such as the delivery and set up costs, cake stand and cake knife hire costs do add up and when deciding your budget be clear whether it’s inclusive of extras or not.

It's been a while...........................

2008-06-29T08:49:00.000-07:00

It's been a pretty eventful month for me with incredible highs and some really awful lows. It has also been very busy and we are getting more enquiries. We've also trialed some cupcakes with a couple of restaurants and I'll let you know how we got on very soon. I almost had tea with Martha Stewart (the USA's equivalent of 'Dame' Delia Smith) alongside eighty other women at Wedgwood, but unfortunately, she had problems with getting a visa (it's not like she's some gun toting or dope delaing criminal!) so the event was cancelled. The lows were really awful but I've learnt a great deal from them and the biggest one includes never entrusting the care of a cake to a third party! People not used to transporting cakes think it's just a matter of putting it on the back seat of a car, and driving as they normally would. Cakes are very fragile and should be handled with great care.Is it any wonder if after slamming on the breaks a number of times the cake comes flying?

Ah well, I suppose what is done is done! Now continuing with the A to Z of Wedding Cakes:

U for Unusual

If you want something a bit unusual and off the beaten track, a cake that will be a talking point, then Elizabeth’s Emporium will happily design such a cake for you. For example, the current trend is the cup cake tower, where hundreds of cupcakes are displayed in multiple tiers. We have made such cakes, custom making various stands using fabric, ribbon and even the same material as the wedding invitations! The advantage of a cupcake tower is that it is easier to serve, it can double as dessert (our triple chocolate cake with raspberry coulis always goes down brilliantly) and you can have a variety of cupcake flavours to offer your guests.

V for Value Added

As you would be spending quite a considerable sum of money on your wedding cake, choose a cake maker that will contribute something special towards making your wedding great. It could be lending you an unusual cake knife, a great cake stand, a fabulous table cloth or even being a surrogate therapist.

Make cupcakes not war......................

2008-05-25T15:03:00.000-07:00

It's been a VERY busy week! A week of exhibitions, photo shoots and delivering on orders. Although I am very exhausted I am also very happy. On delivering the cupcakes above, I was described as the best cupcake maker ever by the client. They also said that my cakes are too pretty to eat. I hope the cupcakes exceed their expectations and lead to more orders and referrals for Elizabeth's Emporium. I am looking forward to the next few weeks when we'll be making more fabulous cakes so watch this space.

Continuing with the A to Z of Wedding Cakes series:

S for Size or Servings

The size of the cake should ideally be appropriate to the number of guests. So if you are expecting hundreds of guests, for instance, you will need several cake tiers. However, it is estimated that in any average wedding up 30% of your guests might not eat cake. For brides on a budget, to save money, you can be creative by serving the wedding cake as dessert or you can

copy a practice in the Phillipines and parts of China whereby a Styrofoam cake is hired for the cutting ceremony but a plainly iced cake is served to guests.

T for Tastings

Some wedding cakes can be a case of style over substance. It is important that your cake tastes as good as it looks. A good cake maker will offer you a tasting of a variety of flavours of cakes from which you can make your choice. At Elizabeth's Emporium, we offer up to six different tried and tested cake flavours and fillings. We would also suggest that you try and book your tasting session alongside the menu tasting at the caterers or your chosen venue. This will enable you determine which of the cake flavours compliment your menu the best.

Before I sign off, I will like you to please visit http://petitions.pm.gov.uk/bone-marrow/ sign and pass on a petition by the now world famous Adrian Sudbury to the Prime Minister. Adrian's dream before he dies is to change the education policy to require schools/colleges/other institutions to educate students about bone marrow donation. Please find it in your hearts to help make this courageous man's wish become a reality.

Have a lovely bank holiday!

Give a little

2008-05-18T05:35:00.000-07:00

About a month or so ago, I read an article in a national newspaper about a very brave young man called Adrian Sudbury, who had been diagnosed with two forms of leukemia, making him a medical first (please read for yourself by visiting http://baldyblog.freshblogs.co.uk/).

Since then, I have been an avid follower of his blog, liking his natural and very inspirational style. A few days ago, he discovered that his bone marrow transplant has not worked and he has in his own words suffered a RE E E LAPSE. He has chosen to end all treatment and spend whatever time he has left with his family. He however has a mission and that is to get as many people as possible onto the national bone marrow register. I have been on the Anthony Nolan Trust register (http://www.anthonynolan.org.uk/) for the past ten years although I am yet to receive a call. I registered when I was working as a scientist at Great Ormond Street Hospital for Children as a result of a plea for BME donors for a patient called Daniel De Gale. A couple of years ago, I met Daniel's mother at another bone marrow donor drive and she told me that Daniel was in remission and was about to go to university. She also checked to see if I was still on the register and indeed I was.

My plea is for more people to step forward and register. If a total needle phobic wuss like me can volunteer so can anyone. I pray that Adrian will recover and I hope that one day, scientists will find a cure for all forms of cancer.

On the 8th of May I was at the launch of Rachel Elnaugh's new book called Business Nightmares. It's one of the best business books I have read this year and I am now reading through it for the second time. She has shown tremendous strength of character by demonstrating dignity under fire and recovering from an enormous set back in her business life. I urge anyone in business or wishing to start a business to read this book.

We will continue with the A to Z of Wedding Cakes series next week.

The camera never lies

2008-05-04T16:35:00.000-07:00

Why oh why can't I take a decent photo! This has been the bane of my life, considering how important decent photos are to my work. Anyhoo, I suppose I just have to keep on practising till I get it right. Another week of cakes, cakes and more cakes which is very good for us. Also, Elizabeth's Emporium got chosen from thousands of businesses for a pilot leadership programme sponsored by the London Development Agency. We are very grateful for the opportunity and also very excited and can't wait to get started.

As always, we continue with the A to Z of Wedding Cakes series below:

Q for Quality

You want you cake to accurately reflect your sense of style and elegance. When looking at wedding cakes, pay attention to important elements such as flavour options, and other details such as the finishing touches, how cakes are displayed and the accompanying accessories to ensure that they are what you require.

R for Reception

As the cake will take centre stage at the reception, discuss possible display areas and how the table will be dressed with your event planner or venue and cake maker. If for instance the cake will be iced entirely in butter cream for a summer wedding, it is advisable not to display the cake in a hot room or place it near a window. Also, placing the cake table next to the sound system may not be a good idea, as the vibrations could destabilise the wedding cake.

All things cake and wonderful

2008-04-28T05:58:00.000-07:00

Time sure does fly when you're having fun! I can't believe it's been a few weeks since my last blog. We've had quite a few enquiries, bookings and meetings with potential clients which all went well. There have also been a number of marketing opportunities which we couldn't have imagined, so it's all good. All I'm allowed to say at the moment is watch this space for an announcement in the nearest future.

We now continue with our A to Z Guide to Wedding Cakes below:

O for Order
As soon as you can, obtain a written quote on aspects of the cake design, flavour, the number of tiers, delivery costs, hire charges and other details. This will give you time to see if every requirement of yours had been noted accurately and to also raise other issues that you might have. It is also worth providing the cake maker with the name of a designated person on site who s authorised to take delivery of the cake. At Elizabeth's Emporium, we may also ask for a signature ad take a digital photo as confirmation that the cake, was delivered in great condition.

P for Price

While it is advisable to shop around for the best price in order to get value for money, you may have to pay a premium for a particular cake designer’s brand, design, experience and reliability. For brides on a budget, please do not be afraid to approach a cake maker whose work you like. A lot of charm and wanting to be a part of your special day may persuade a cake maker to work with a limited budget that will get you what you want for less money.

Cake my day!

2008-04-14T15:28:00.000-07:00

Another week, another tasting. This time a delightful couple who once again voted our chocolate cake to be the best they've ever had! Although they had made up their minds about the cake flavour they wanted for their wedding, it didn't do them any harm to try our other cake flavours, which all went down very well. The style of cake they chose is one of my favourites but they've added their own twist and I can't wait to show you all the final product.

I also had a very productive meeting with one of the biggest party planners and props hire companies in the country and it never ceases to amaze me how lovely people from the big name companies can be. I undertook a tour of their props warehouse, which was divided up into various party themes and it made my week. My favourite prop was a huge, white blinged up sled constructed for a snow queen party. I imagined myself (being the cake queen extraordinaire of course) sitting on it and waving regally to all my 'subjects'! As my sister would say, in your dreams missis!

As usual, please find the continuation of our A to Z series below:

M for Marzipan

Commonly used by cake decorators to cover fruit cakes, it is made from almonds and has a sweet, distinctive taste. It helps to protect the cake from drying out, preserving all the moisture in the cake. However, be aware that some of your guests might be allergic to nuts in any shape or form and it is advisable to warn such guests.

N for Notice

It’s best to give your chosen cake maker as much notice as you can, preferably a minimum of three to six months’ notice. This will ensure that there is enough time to discuss and execute every detail of the design and content of your cake and there is also enough time for the designer to incorporate any changes. Having said that, you will find that some bakers can accommodate time constraints if you ask very nicely. At Elizabeth's Emporium we have certainly accommodated a bride who rang us in a panic after being let down by her cake maker. We had just two weeks to out together a delicious three tier confection that resulted in one of the nicest letters we have ever received from a bride.

What I hear I forget, What I see I remember

2008-04-06T03:51:00.000-07:00

The RSVP event, the UK's largest event dedicated to the Corporate Party and Special Events industry took place on the 2nd and 3rd of April at the Business Design Centre in Islington. The show was a huge success and the energy and buzz generated was fantastic. Among other things, it allows event planners to source hundreds of brand new exhibitors ranging from the quirky to the fabulous.

Elizabeth's Emporium partnered with the Powder Puff Girls (http://www.thepowderpuffgirls.com/), who are a team of talented and fabulous beauty professionals. They offer a unique and original service that can be adapted to suit any event. Founded by former ballet dancer and make up artist, Katie Reynolds, they were winners of the RSVP 'What's Hot' 2007 award. Most visitors to their stand could choose to have a manicure, get their make up done and also leave with one of our individually packaged, canape sized luxurious chocolate cupcakes.

The feedback we got was incredible, and some people were almost afraid to bite into the cupcakes because they looked soo beautiful. Katie however convinced them to take a bite as they tasted even better than they looked!

I also got some feedback from Wedgwood about their bridal window this week. The store manager rang me to say that never in all her time working at the store have they had so many people enquiring and registering for tableware. She also had a large number of enquiries about our cakes in the window, so here's hoping!

Continuing from where we left off last week, The A to Z of Wedding Cakes:

K for Kids

If you will be inviting a lot of children to your wedding consider having a separate table for them with their own mini wedding cake or individual cupcakes. You can also prepare a goody bag for each child to take with them at the end of the party. Another great idea might be to hire a children's entertainer to keep them amused for a few hours. It is gestures like this that help to make your wedding memorable to both the parents and the children.

L for Leftovers

In the old days, it was customary for brides to save the top tier of their wedding cake for their first wedding anniversary or the birth of their first child. To preserve the cake properly, first double wrap it in clingfilm, and then double wrap it with foil and place in a suitable container in the deepest part of your freezer. Some brides may choose to send cake samples to family and friends who could not be at the wedding or some ethically conscious brides send theirs to homeless shelters (however you have to make sure that this is acceptable for health and safety reasons).

Wedding Fairs

2008-04-01T08:59:00.000-07:00

Having spent the last week preparing for a wedding fair at the Crown Moran Hotel in Cricklewood, which took place on Sunday the 30th March, I am exhausted. We were lucky to secure a much coveted spot and we attracted a lot of attention due in part I'm sure to the variety of cake samples we had on display. Taking pride of place on the display table were two cakes; the first was a fairy tale castle cake, which always appeals to my inner five year old. It was a supermoist vanilla sponge with a Swiss meringue buttercream and raspberry conserve filling and it looked amazing. The second cake looked like a cushion and was topped with an edible white chocolate slipper. It was a lemon drizzle cake with a buttercream and Sicilian lemon curd filling.

We've received a lot of enquiries as a result of the show, so fingers crossed..........................

Again, we continue with our series, The A to Z of Wedding Cakes below:

I for Icing

The icing on wedding cakes can range from royal icing, fondant or sugarpaste, chocolate to butter cream. Traditionally made with egg whites and icing sugar (although many bakers now tend to use meringue powder) and is useful for covering fruitcakes after the marzipan has been applied. Glycerin is occasionally added to prevent the icing from setting too hard.
As well as coating cakes and biscuits, royal icing is usually considered a decorative icing since it can be used to create flowers and figures. Royal icing is often piped into shapes which are allowed to harden on a non-stick surface. These can then be arranged to create edible decorative effects on a variety of sweet foods.

Fondant or sugarpaste is a soft, pliable sugar dough that holds up well, particularly in the heat. It can be used to make many decorations and helps keep the cake moist and well protected.

Buttercream is a combination of pure butter and sugar and sometimes diary products. There are several recipes commonly used, and some may require refrigeration. Therefore, if your wedding cake will be left out in a warm environment, be aware that a buttercream icing may not hold up.

However, if you have a particular preference, let your cake designer know, although it is worth noting that a particular design or look may only be achieved using a particular medium.

J for Judgement

Trust your instincts and the evidence when choosing a cake designer. It is better to go for a less elaborate cake that will be delivered on time, to cost and to standard than to go for a badly executed elaborate cake. Ensure that your invoice specifies the design, size and cake flavour and time of delivery for the sake of clarity.

Sky High, I'm Gonna Testify

2008-03-23T11:14:00.000-07:00

I'm sure that probably the best view of London can be seen from the 40th floor of The Gherkin (30 St Mary's Axe). Last week was the cake and menu tasting of a lovely couple and from what brides tell me, this is one of the most enjoyable parts of planning the wedding.

The manager and staff of Searcy's pulled out all the stops and a great time seemed to be had by all. On our part we at Elizabeth's Emporium provided five different cake flavours, one which was specially made at the request of the couple. We had a lot of fun trying to perfect the recipe, which went down very well. The next stage will be discussing and finalising the specifics of the cake, which we are very excited to be making, as it is so apt for such a cosmopolitan couple. So watch this space.

Now we continue with our series, the A to Z of Wedding Cakes below:

G for Ground work

You have to do a lot of ground work to uncover the right cake designer but it is worth it for the peace of mind and confidence it will give you in the long run. Always ask friends, family and recently married couples for recommendations, or you can ask your event planner to source someone for you. Another good way to uncover someone is via your reception venue; as they are likely to have used rigorous criteria to vet and select their cake suppliers. Therefore, word of mouth can be your most powerful search tool!

A lot of cake makers will showcase their creations on their websites and this is a time for you to see whether you like their work. Designs can range from the simple, traditional, modern, cool to the elaborate. When you do make contact, ask them how they would describe their style and in turn, expect to be asked questions about the date of your wedding, the number of guests you expect the cake to feed and the style and feel of your wedding. Arrange a meeting to view their portfolio and discuss your ideas but most importantly this would be a good time to see if there is a good personal connection or chemistry as trust is a crucial element in your relationship.

H for Hire costs

Just like it is essential to choose the right accessories for your wedding dress, the right accessories and how a cake is displayed can make all the difference. It is advisable to think about whether a cake table will be provided, its location, how it will be dressed, and about other accessories such as the cake stand and the cutting knife.
However, the right accessories may come at an extra cost, so ensure that it is included as part of the package when you book your venue. If not, so make sure you bear this is mind when discussing your requirements with your cake maker and the venue.

Flashdance...............................

2008-03-18T08:33:00.000-07:00

First, when there's nothing but a slow glowing dream
That your fear seems to hide deep inside your mind..............................................

Ever since I saw the movie Flashdance many moons ago, I have harboured secret ambitions to overcome my shyness and strut my stuff on stage. Alas, I grew into adulthood, became somewhat responsible and that was the end of that dream.

Until I met a fabulous dance teacher called Tara (http://www.funkydance.co.uk/) who taught what she called 'Funky Dance'. After months of classes and rehearsals, a mixed group of us which included children, girls, and ladies of a certain age like me, performed in front of a paying audience of three hundred and five hundred in the first and second shows on Saturday the 16th March.

It was both the most terrifying and exhilarating thing I have ever done and my family and friends were very pleasantly surprised at how good and professional we were. So a big thank you to Tara, her husband Piers who helped with the music, lightning and stage effects and most of all to all the brave ladies who felt the fear and danced anyway!

Now what does all this have to do with cakes, you might ask. Well pushing oneself to do something different and totally unexpected is risky but definitely worth it even if one falls flat on one's face! At Elizabeth's Emporium, we try to do something different from the norm in our own way and hopefully it pays off in the end!

It is not how much you do, but how much love you put into what you do

2008-03-15T13:43:00.000-07:00

I had the pleasure of attending a number of exciting events in the past week. The highlights for me was meeting highly motivated entrepreneurs who were very keen to share their knowledge and experience and listening to passionate speakers educate me about their respective areas of expertise. One thing they all had in common was their belief in their ability to change the world for the better. They have made me think about using Fairtrade products more often and when placing my order for ingredients this week, I found myself asking my various suppliers questions about their supply chain.

For more information on how you can help make a difference, please visit http://www.fairtrade.org.uk/

I also had a generous offer to join a register of TV experts and I will let you know how I get on in due course!

Continuing our series on the A to Z of Wedding cakes:

E for Etiquette

Read up on wedding etiquette, so you know who has the responsibility for doing and paying for what. For instance, in some cultures the father of the bride bears the responsibility for a large part of the wedding costs, but increasingly, couples are now paying for their own wedding. When it comes to the wedding cake, there is now a trend towards not just going for the tradtional three tier cake but alternatively, having a cupcake tower made up of individual cupcakes or fully iced mini cakes. Some couples also request a groom’s cake at the wedding, which could be a novelty cake that reflects the groom's hobbies or passions.

F for Flavours and Fillings

Gone are the days when wedding cakes were heavy, stodgy fruit cakes. Nowadays, you can choose from a variety of flavours, ranging from chocolate, vanilla, carrot and lemon cake to unusual flavours like banana, lime and coconut and coffee and walnut. We've even had requests for Red Velvet cake and Apple Cinnamon cake.
Fillings can range from French vanilla buttercream and white and dark chocolate ganache, to orange buttercream, mocha buttercream, lime cream cheese to Morello cherry. For a bit of variety, you can have different flavoured tiers to cater for different tastes and to offer variety to your guests.

The A to Z of Wedding Cakes

2008-03-08T05:18:00.000-08:00

Moving on from the excitement of our collaboration with Wedgwood (yay!) we are continuing our series on the A to Z of Wedding Cakes.

C for Chemistry

Just like any other relationship, no matter how talented a cake designer is, there should be a positive chemistry between both of you. He or she should be finely attuned to your requirements and should be able to guide and steer you in the right direction, making helpful suggestions on possible designs, flavours and fillings.

D for Design, Decorations and Dietary Requirements

If you don’t have a particular cake in mind, or even a photograph, make a collage of all the things that inspire your style and take it along to your cake maker. In terms of the cake decorations, a talented cake designer can match the details on your wedding dress for instance or the exact colour of your bridesmaid dresses if you provide a swatch of the fabric. Let the cake maker know your favourite cake flavour but also be open to trying out as many cake flavours as possible.
If you are vegan, vegetarian, have certain dietary requirements or allergies, please let the cake maker know, so he or she can accommodate this. It is possible in these times to have great tasting and looking cakes that suits every dietary requirement.

Elizabeth's Emporium Cakes in the Wedgwood Shop Window

2008-03-07T09:25:00.000-08:00

We are delighted that something exciting has happened to Elizabeth's Emporium this week!

The latest adventure started a month ago when Elizabeth's Emporium was asked to design and create a fabulous wedding cake for the flagship store of Wedgwood at 158 Regents Street, London W1. Wedgwood, England's finest china company, has been synonymous with beauty, craftsmanship and innovation for over 250 years and it is an honour to collaborate with such an outstanding company.

Taking pride of place in the display is a white, three tier hexagonal wedding cake, covered with sugar flowers and silver dragees. The gorgeous canape sized and large sized cupcakes, made to complement the wedding cake are black and white and have been displayed beautifully on assorted cake plates.

We are so delighted to have our work show cased in this manner and we hope that this would be the beginning of many such partnerships :)

The A to Z of Wedding Cakes

2008-02-29T07:58:00.000-08:00

Wedding cakes have come a long way since the Roman Times when they were round plain wheaten cakes broken over the heads of brides as a symbol of fertility and goodness. Nowadays, ‘the cake’ often takes centre stage at any reception and there is so much choice out there available to a modern bride, both in terms of design and content. Hopefully this A to Z guide from the Queen of Cakes, will provide you with very useful information and ideas on what to expect.

A for Advice

Seek advice from a variety of sources such as other brides, venues, wedding fares, other vendors and leading national and local wedding publications. However, word of mouth is still the best way of finding a talented cake maker to help translate your ideas into reality.

B for Baker

Get the names of a number of recommended bakers, ring them up, check out their websites and pay them a visit. Write down any questions you might have and feel free to ask away. Also, remember to take your other half along once you’ve narrowed your choice down, especially for the tasting, which should be free of charge or at least included in the cost of your cake.