Groom's Cakes

I had a groom who was an outdoorsman. I made this Tree Stump cake for them. The 3-layer cake is covered in fondant, then hand-painted to look like a tree stump. The bride and groom's initials were carved into the trunk and I hand painted the carving with a dry gold luster dust to make it stand out. The green foil covered base resembles a grassy base.

This was then displayed on my Slice-of-Tree cake stand, handmade by Bill Dickinson of Dickinson Custom Furniture in Greenfield IND. I had asked Bill to keep an eye out for a nice big slice of wood just for this purpose and it took him about 3 months to find the right piece for me. He did a great job!

Adding some decorative fall leaves and some rose petals added to the look of this autumn wedding groom's cake.

The history of a groom's cake are vague and varied. In ancient times, it was believed if a single girl slept with a slice of groom's cake under her pillow, she would dream of the man she would marry. Groom's cakes were usually a fruit cake, or a dark (read "chocolate") liquor soaked cake.

Today, groom's cakes are getting very creative, reflecting the groom's (or sometimes, the couple's) interests, such as a hobby, favorite sports team, etc. They are served at the rehearsal dinner, as a midnight snack after the wedding, and sometimes alongside the traditional wedding cake.

Sheet cakes .... why?

Gosh, I hate starting an article with "back in my day" because that makes me officially old, but back in my day, I'd always hear the adult women, who were helping plan the family weddings, tell a bride to always get ".... an extra sheet cake, just in case." I always wondered "Just in case of WHAT?" I finally figured out these women were ordering a "just in case" cake because they wanted to be covered "just in case" they had more people show up than they anticipated.

Which never happens. I know you shouldn't use the word "never", but seriously .... in 30 years, I've never had a wedding where the couple/family invited 100 people and 130 showed up. Never.

I always wondered why they figured these extra people would show up just for the cake, because they never ordered an extra 10 lbs of chicken "just in case". And they never ordered 50 extra rolls "just in case". Nope, only cake.

Over time, I've observed that ordering sheet cakes has moved from the reasoning of having enough cake "just in case", to a cost saving method recommended by all the wedding magazines. The problem is that the magazines assume ALL bakers offer sheet cakes cheaper, which is just not true.

Many cake designers won't do sheet cakes. They just won't. They find it inappropriate to serve some of the guests a slice of wedding cake with multiple layers of cake and luscious filling .... and some of the guests get a piddly little square of single layer cake with no filling. And dont' kid yourself ..... the relatives who get the cheap knock off cake? They notice. They really notice.

My wedding sheet cakes are not cheaper and for a very logical reason. They are more work for me. Let me explain.

First, I dont' charge for 99% of design elements. That means a 4 tier basketweave designed cake with cascades of buttercream roses rolling down the sides will cost my bride the same money as a plain cake with just ribbon around the base. I dont' charge for most designs.

Ergo, since I dont' charge extra for ornate design, then I don't have anything to deduct for plain design .... which is the whole premise behind the "sheet cakes are cheaper" theory.

More work for me: To make a 3 tier cake for 150, I bake 3 tiers, using 6 cake pans that need prepped and washed. I ice and decorate 3 tiers.

But when a bride requests a 3 tier cake for 100 and a sheet cake for 50, I now have to bake 3 tiers using 6 slighty smaller cake pans that need prepped and washed, and I ice/decorate 3 tiers. PLUS I now have to bake a sheet cake and ice and at least border it. Another pan to wash, more baking time, more prep time, more space taken up in the delivery van. It takes longer to set up because instead of making one trip, carrying one 3-tier cake into the venue, I have to make 2 trips to the van to get the sheet cake. That may not sound like much to you, but the time (read "labor cost") adds up.

It's less work for me to do a 3 tier cake for 150 than it is for me to do a 3 tier cake PLUS a sheet cake that totals 150. If you order something that is more work for me, then you're not going to get it cheaper. It's just logical.

The good news for my brides is that this means they CAN get that grand creation of sugary centerpiece art for their reception at the same price than they would pay for a dinky little cake with some secret sheet cake hidden in the back room.

It's not that my sheet cakes are "not cheaper". It's that my wedding cakes are not "more expensive". We don't nickel and dime a bride for every little decorating aspect of her cake. It's easy for her to pick a design she likes instead of having to compromise her vision of her grand wedding cake design simply because of budget restraints. It's just our way of keeping it simple for our brides!

The Lowest Price Isn't Always the Cheapest

This blog entry is being written shortly after a bride told me, “Even though your per-serving price is higher, you ended up being the best bargain for a cake.”

I’m learning a lot from my brides as they come in for their free cake sampling/consultation for their wedding cake. The biggest lesson they are learning is that the cheapest price doesn’t always mean it’s the cheapest cake.

Let’s share what my brides are discovering and sharing with me.

Many bakers have a “starts at ……“ base price. Then they add all the nickels and dimes for what my brides are referring to as “every little thing!” Now, some of the extra charges are justifiable because there are extra expenses involved …. Fondant is more costly than buttercream, any hand-molded figures are labor intensive, gumpaste flowers are very labor intensive (some gumpaste flowers take an hour to make just ONE).

Ask good questions during your consultation appointment. Keep a calculator handy and keep track. For example:

One bride was quoted $65 to wrap a ribbon around the base of a cake (a very popular design right now). And the bride has to provide the ribbon. For a wedding for 100, this adds $0.65 to the per-serving “base price”.

As a decorator, it takes me way less time to wrap a ribbon around a cake than it does to pipe an icing border around a cake. So this charge is very confusing to me.

Another bride was told to add the icing dots on a cake (another popular design being used with wrapped ribbon), would be an extra charge “….because the decorator has to put those dots on there one at a time.”

My reaction? “Duh! We put ALL decorations on one at a time!” I suggested she ask for the decoration that they put on all at once. The additional charge? $0.50/serving. For a wedding for 100, that’s an extra $50.

Many bakeries charge extra for more than one cake flavor in a wedding cake. Additional charge is ranging from $0.25 to $0.50/serving. Many charge extra for a filling other than buttercream icing (for example, if a bride wants red raspberry filling or chocolate fudge icing as a filling). Most common charge is $0.25/serving.

Ask about the delivery fee, then break that down by the number of servings to determine the real cost of your cake. For example, a $50 delivery fee breaks down to $0.50/person for a 100-guest wedding.

So let’s compare my cake price to a bakery who charges all of the above nickels-and-dimes. For the record, Cater It Simple does not charge an extra fee for any of the items listed above, with the exception of a delivery fee *IF* the delivery is way outside the Indianapolis Metro area.

Assuming a cake for 100, 3 tier, 3 different cake flavors with red raspberry filling in two of them and lemon filling in the 3rd tier, ribbon on the base with dots and scrolls as the design, delivered 15 minutes from the bakery location.

Cater It Simple’s price:
Base price of $3.50 x 100 = $350. Simple.

Other Bakery:
Base price of $2.25 x 100 = $225 (wow! Big cost savings! But wait ……)
Add: $0.65 for ribbon = $65
Add: $0.50 for design = $50
Add: $0.25 for cake flavor x 2 additional flavors = $0.50 = $50
Add: $0.25 for filling x 2 flavors = $0.50 = $50

ACTUAL per-serving price = $4.40 = $440

At first, the bride thought she was saving $125 with the other bakery, but she was actually going to spend $90 more.

Ask questions. Use a calculator. Don’t assume the lower price is the best bargain.
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Is it "Tacky?"

I came across this blog and I just loved it! What is tacky to one is wonderful to another! I'm big on proper etiquette and doing things right, but like the author of this blog, I'm tired of people exerting their "personal" preference as the all time "right" way to do things and anyone who doesn't agree is "tacky".

Read this. I think you'll like it. http://offbeatbride.com/2008/07/tacky

I'd love to hear feedback on your view of "tacky". Are some things really 'tacky' or is the word overused? If some things ARE still viewed as tacky, what are some of those things, in your view?

Let me know by posting your comments or send them via email to info@cateritsimple.com .

Why Are Deposits Non-Refundable?

A very fair question asked by many clients!

A deposit is not only to secure your booking with the vendor, but also to secure the vendor's business with you. Confusing, yes, but follow me here.

Photographers and reception sites can logically only book one wedding per day. Cake creators, caterers and many florists can only book a certain number of weddings per day, and some of these limit it to one per day. When a bride books that date, the vendor closes that date to any other bride/booking. This means we may turn down business from future inquiries for that date.

(I personally turned down over 15 brides for the date of 7/7/07 because it was booked, and I turned down over 25 brides for the popular 6-7-08 date.)

Should something happen and you change your mind, move your date, want to use another vendor, and you cancel your booking, especially close to the date, it creates a financial hardship for the vendor. As you know, not too many brides book their caterer, photographer, etc., 3 or 4 weeks before the event.

This means the vendor has no opportunity to re-book that date. The vendor has already turned down business that could have been booked except for the fact that he/she closed that date just for you. The non-refundable deposit covers the lost opportunities and the costs incurred by the vendor based on your commitment.

Moving the date is many times viewed as a cancellation. Why? A bride books 11-7-09 with me. I turn down 4 brides for this date because I've made a commitment to the booked bride. Bride decides to move her date to January, after the holidays. I have now lost those 4 potential brides because I've turned them down.

I've had a number of discussions in which I'm asked "What costs? The photographer hasn't taken any pictures yet!" You're right. And the caterer probably hasn't bought any food and the florist hasn't purchased the flowers. But these are not the only costs associated with running a business that can help you have a great event. All of these vendors require special (expensive) equipment, rent, insurance, staffing to answer the phone when you called to book the event, internet access to enable you to see our website as you planned your event, the time already spent with the client during the consultation and follow-up, cost of paper, folders and filing cabinets to create and store the client's paperwork, and much more. These costs need to be covered and overhead has to be met.

When we close that date to any other business based on a client's commitment, then we have lost the opportunity to see any income for that date that would cover this overhead when the client decides to cancel.

A deposit protects the client and assures the client that the vendor will be there. A deposit also protects the vendor when the vendor turns down other clients, so the vendor can be there for you on that date.

So when talking to vendors, ask about their cancellation and refund policies. This is especially important if the bride/groom is active military and unscheduled deployment is a real possibility.

Knowing what the rules are in advance will help reduce some of the pre-wedding stress!

The Science Behind a Good DJ

I was having a great conversation with a DJ friend of mine, Mike West of MGS DJ’s (http://www.mgsdjs.com/MGS-DJs.php5 ). I was surprised to learn there was a “science” behind being a good DJ. Like many people who have never stood behind a DJ table, I thought they just played music. Fast songs to get people dancing and slow songs when they need to rest. Seriously, I thought that was it.

Man, was I wrong!

I was aware of the importance of a good DJ at a wedding. The DJ is the party’s Master of Ceremonies (MC). He has the timeline of the event and keeps everything moving and on schedule. He announces when dinner is served and releases the tables for the buffet. He lets the bride and groom know when it’s time to cut the cake and when the first dance is being held. I’ve worked weddings with DJ’s who had no idea how to take care of this stuff …. they were just “a friend” of the couple who was playing the music and that’s it.

It’s much better with a professional DJ!!

There is a difference between a club DJ and a wedding DJ. These are different audiences and a good DJ knows how to play to each of them. (I mean, do you really want your grandmother or your 7 year old niece sitting there listening to “club” DJ comments?).

What I found fascinating, while talking to my friend Mike, was learning about the little things that make a good DJ really stand out. Remember, you’ve paid this DJ for a minimum number of hours and you want your guests to enjoy your party for those hours. A good DJ knows how to keep the party going.

For example, Mike asked me “Do you know why you don’t play slow songs at the top of the hour?” I had no idea, so he explains that after a few fast songs, a DJ will play a slow song. The tired dancers will sit at the table, look at their watch and say, “Oh my goodness, its 11:00! We better go!” BUT ….. when a DJ plays slow songs at, say 11:40, the tired dancers will sit down, look at their watch and say, “It’s just past 11:30 …we’ll stay for a few more minutes.” People tend to leave at the top of the hour …. if you give them a reason to. A good DJ gives them a reason to stay.

And that’s why I love catering wedding where an MGS DJ is working. Because I know things will run smooth, on time and the guests will have a GREAT time! And isn't that what you're after, too?
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How Soon Should I Book?

It just cracks me up every time I see one of those timelines for brides, especially the ones where the timeline shows "order your wedding cake: 4-6 months in advance". 4 months? You can actually find a baker with an opening on their calendar only 4 months in advance of your wedding?

A caterer/cake designer friend of mine tells me she received a call from a mother of the bride in August inquiring about a wedding cake for October. My friend said, "THIS year?" The mom was shocked that anyone would have to order a wedding cake a year in advance. My friend told her, "Anything under 6 months is considered 'Last Minute'."

(I guess it's a result of our 24/7 indoctrination where you can buy a birthday cake and a lawn mower at the same place at two o'clock in the morning! No one thinks they have to plan ahead anymore.)

Honestly, the best "canned" answer is that there is no canned answer. Because when brides ask me "How soon should we book with you?", my best answer to them is "It depends on how organized the OTHER brides are."

Many vendors, such as photographers, venues, some baker/caterers, can only book one event per day. That means if you are planning your wedding on a really popular date, then you are competing with all of those other brides for the same wedding vendors. The organized bride, the decision-maker bride is the bride who will get her first choice of vendors. The remaining brides will have to go to their 2nd or even 3rd choice.

And please .... do not make the mistake of thinking just because you TALKED to the vendor, that your date is secured with them. In this industry, money talks and that other stuff walks. The bride who brings the vendor a deposit check first is the bride who gets that wedding vendor. We cannot and will not hold a date open just in case a bride might maybe sorta kinda might be thinking about maybe booking with us. If you want that vendor, you need to be a decision maker.

Some popular dates in the past have been 7-7-07 ...... 6-07-08 ....... 8-8-08 ........ 10-10-10. Traditional popular dates such as Valentine's Day weekend have always had a high demand.

Those planning a Christmas wedding not only are competing with other December brides, but are also competing with all of the corporations and organizations who are planning their company Christmas parties.

My personal observation (and I'm hearing the same thing from my fellow wedding vendors) is that June is no longer the most popular wedding month. October is quickly becoming the #1 month for weddings. Brides are usually surprised to hear that (so many think they are the ONLY ones who thought October would be a good month!).

Our unofficial survey tells us that brides are looking for cooler weather, fall colors are playing a major role in the decor, and it's right between the hectic holidays of Labor Day and Thanksgiving. So if you're an October bride, you need to be a decision maker if you want to secure your "A" list of wedding vendors.

When should you book ANY wedding vendor? Just as soon as you know they are the ones you want to hire!


Debi Brim can be reached via email at info@cateritsimple.com

Our websites:www.cateritsimple.com
www.bannascookies.com
http://www.flickr.com/photos/55969028@N00/
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I'm Sick of This....

Today I read yet another article "warning" brides about we unscrupulous wedding vendors. How we try to play on their emotion and try to get them to buy more than they need (and anyone in business or in sales tries to upsell .... how is that a bad thing to do and why are only wedding vendors a villian for doing it?). How each vendor tries to sell their service as THE most important. How we jack up the prices when the word "wedding" is used.

Well I'm sick of it.

I'm tired of free-lance writers, who have never planned a wedding, who have never sold a wedding service, who have never talked with a bride, just regurgitate the same 'ole stuff that they see in other articles. I honestly think there's just one article and all the free-lancers just trade it around, like the Christmas Fruitcake.

So I'm here to dispel many of these urban legends. I'm going to share with you how at least one wedding vendor operates......ME! And since I have planned a wedding and I have sold wedding services, and I have talked to hundreds of brides, I think that makes me qualified.

This caterer guides a bride to the unemotional decision. As we talk, I will point out the logistics and logic of what she is wanting. I steer her out of emotional pink-puffy-clouds-land and into reality.

This caterer actually shows brides how to NOT spend money on her reception. I share my 30-year formula to determine a REAL headcount (not the emotional one based on a self-perceived popularity level) and how that can save her $750 to $2000 on her reception meal.

I find out where the wedding is and if they are having photos taken before the wedding. Because if the couple will arrive at the reception within 30 minutes after the first guest arrives, then I suggest they DON'T need to purchase appetizers. For 100 guests, at $10 to $20 per person, this can save them $1000 to $2000.

If their guests will be waiting more than 30 minutes, then yes, I suggest they have some kind of appetizer for them. Otherwise, the guests will get bored and possibly leave, resulting in the dinner and cake and drinks the couple paid for going to waste.

As the couple talks about their wedding, I don't try to sell my food and cake as the most important purchase. I actually tell them, "Skimp anywhere in your wedding budget but DON'T skimp on your photographer. At the end of the day, the food will be eaten, the dress will be in storage, the music will be a distant memory .... but your photos are what you'll look at on your 25th Anniversary!"

This cake designer does not have two different prices for party cakes and wedding cakes. A 3-tier cake for a birthday is the same price as a 3-tier cake for a wedding. Call it a birthday, call it a celebration, call it a wedding, call it a kiss-my-butt-in-the-middle-of-Main-Street cake .... it's all the same work so it's all the same price to me.

I've no doubt that "some" wedding vendors may try some of these tactics. I've no doubt that every industry has businesses that try to upsell, to play on emotion, and have different pricing for different events (ever try to find cheap parking in any city during a professional football game?). I am just sick of articles that paint all of us with one brush, leading brides to believe that it's standard operating procedure.

This concludes my rant of the day. To any bride reading this, I hope you now realize there are vendors out there who are ready to work WITH you .... not against you.

Because at Cater It Simple, we really DO try to "keep it simple" for you!


Debi Brim can be reached via email at info@cateritsimple.com

Our websites:www.cateritsimple.com
www.bannascookies.com
http://www.flickr.com/photos/55969028@N00/
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Less is More ....

I was watching a cake challenge show on the Food Network tonight and heard a phrase that is SO appropriate in the food world: "Less is more ... but in this case, less is more WORK!"

In the cake side of my business, brides will tell me they want a simple cake "...just something easy. No borders or anything." I'll smile and tell them, "Oh you want me to work harder on your cake, huh?" I then explain that the border covers the seam where the top and side of the icing meets and when they request no border, then I have to work harder to make a smooth transition from top to side. Less (decoration) is more (work).

Please don't misunderstand. I do borderless cakes all the time. But it's such a great example of how something "simple" is perceived to be "easier". Less ... is more.

In the catering side of my business, I get a number of brides who come into the shop with the idea of "we're just having appetizers because we have a tight budget." While appetizers can be much cheaper than having a plated, served dinner, sometimes a buffet can be cheaper or about the same price as just appetizers.

Why? Because smaller food is more work. Less ..... is more.

Picture it. If you need one single hot vegetable, such as buttered corn for 25 people, a caterer opens a big can of corn or opens a couple of bags of frozen corn, throws it on top of the stove for a few minutes, and bingo-bango, you got corn for 25 people. One can ... one pan .... you're done.

But ..... if you want one enough of one single appetizer to feed 25 people, there are multiple steps that have to be done 25 times. It takes much longer to prepare each individual smaller food. And with smaller foods, a hostess needs to plan on more pieces per person. Less (food per bite) is more (bites needed).

As you work on a tight budget, don't assume "little foods have a little price tag", which is the most common misconception I see. Talk to your caterer. See what they can work up for you. It may work out that appetizers are your best bet for your budget. But you might find you can get a simple buffet for the same or cheaper price than a lot of appetizer items.

Ask the Question: How Much is the Tasting/Sampling Appointment?

I found it interesting to discover that having a tasting appointment with your caterer or wedding cake maker is not common in all areas of the country. I live in Indianapolis, the 14th largest city in the country, and it’s almost a given that a bride will have a sampling appointment. Yet in my hometown, just an hour away, when I called various businesses to find out their sampling policy, I was met with multiple responses of “our WHAT policy? You want to taste our food for FREE?”

So I guess the first thing you should find out is does your caterer/caker even DO samplings?

If they do, you need to ask their policy. Is it free? Is there a charge? If there is a charge, does it apply to the order if you book with them? If it’s free, how many people can you bring? Are the extra people free or is there a charge for them?

By the way, a sampling is not a free food party, so lose the idea of bringing your entire wedding party to the bakery to for a taste-testing dessert party. I know one bride who got the door slammed in her face when she showed up at the baker’s with 10 people in tow. It doesn’t take a baseball team to decide if you like white or carrot cake.

I’ve seen catering websites that advertise a free consultation … but if you want to taste the food, there is a $75 fee. Evidently there is a difference between “consultation” and “sampling” appointments. Be sure to clarify when you make the call.

It is not uncommon for a business to charge for a sampling. Unfortunately, this has resulted because of what we mention above ….. wedding couples who decide to have an after dinner dessert party at the baker’s expense, or worse …. those who pretend to be getting married just so they can make the rounds and get free food and cake. (yeah … we know you’re out there, and we know how to spot you. You’re not fooling anyone.) So to weed out the tire kickers, a fee is being charged.

Bottom line: Some folks charge and some don’t (Cater It Simple does not charge for samplings). Some apply it to the booked order, some don’t. Some will permit only the bride and groom to attend the sampling, some will permit one or two other persons for a fee.

A sampling is a real and sometimes costly service that the food vendor provides for their potential clients. Respect the investment they are making for you. Ask good questions when calling and making appointments so you understand what’s involved and what’s expected on both sides.

Your Reception Venue Can Cost You More Than You Think

Picking the dream location for the perfect reception is a big decision. Location, parking and of course price all come into play in the decision making process.

But you've found the perfect location. And the price is in your budget.

Or is it?

There are things to consider when selecting a reception location.

Are you locked into to using their vendors (in-house or preferred caterers, DJ's, etc) or can you select your own vendors? Especially on the caterer decision, this can be a major impact on your budget.

When choosing between venue A and venue B, the caterer choice can be huge. Venue A is $1500 cheaper but you have to use the in-house caterer, who has a minimum of $10,000. Venue B will cost you $1500 more for the use of the room, but you can bring in your own caterer who is only charging you $6000. You've saved $2500 by getting the more expensive room.

Are there hidden charges? I say "hidden" tongue-in-cheek because the charges are available to you somewhere. One example is the kitchen access fee. Many facilities charge the caterer a fee to have access to the kitchen. This can be a flat fee (I know one place that charges $450) or it can be a percentage of the catering bill (one place charges 10% of the catering invoice with a $300 minimum). I've recently been told about one place that charges a flat fee PLUS a percentage of the catering invoice.

Before you think "wow, that's a lot of money for the caterer to pay", let me remind you that the caterer is NOT the one paying it. You are. These fees are usually added to the catering invoice.

I had a client call me just a few weeks ago and he was eligible for a couple of discounts that I offer. I told him I was calculating the discount before adding the venue's percentage fee which would reduce the venue fee for him. The client was very upset to hear about this charge and told me, "If I had known they were charging you, and in effect charging me, that fee, I would have negotiated it when I booked the place!"

An event in gramma's big back yard, by the pond, may sound dreamy and romantic, but many times there are additional fees involved to assure a pleasant and safe catering event. There is usually limited or no kitchen access, which means the caterer must bring extra ice to keep cold foods cold, extra equipment to keep hot foods hot, portable hand washing stations, and extra staffing for the extra work involved in an outdoor event.

I even have a short list of venues that I will not work in because of the super limited access. *IF* someone can convince me to work at what I refer to as a "non-vendor-friendly" location, trust me .... they are going to pay me for it! I have a lot of heavy equipment to transport and it is not worth it if I have to park 2 blocks away and carry everything to the tent or the building in the backwoods. (Yep, had one of those. Won't have one of those again!)

So as you shop for the perfect location, please remember that the price for the room rent is not the only cost you pay. Your vendors may have some additional costs to pass on to you based on the location you've selected.

This is where a wedding planner comes in handy .... they know the questions to ask and they know what to look for, because they know what the other vendors need so they can make your event a success.

As I tell folks, "If you're going to pick a silly place to have a reception that causes more work for everyone else .... then you're going to pay for it one way or the other."

Debi Brim can be reached via email at info@cateritsimple.com

Our websites: www.cateritsimple.com
www.bannascookies.com
http://www.flickr.com/photos/55969028@N00/.
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Cost of Cakes .... some perspective

My friend Stacey had a great entry on her cake blog about cake pricing, and she graciously gave the ok for me to share the link. So check this out: http://staceyssweetshop.blogspot.com/2009/07/ace-of-cakes-and-cake-boss-article-from.html

Many of us grew up on grocery store birthday cakes. We're used to spending only twenty bucks on a birthday cake. As mentioned in Stacey's blog, shows like Ace of Cakes and Cake Boss have given the public a new view of cakes.

Unfortunately, these shows never share with the public what these cakes cost. (Did you know Duff, of Ace of Cakes, has a $1,000 minimum for one of his cakes?)

So check out Stacey's blog and the next time you go to order that super special cake with the bells and whistles, you'll be armed with some good information to make your shopping easier!
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