I have been busy of late, I have some lovely designs coming up over the next while, so stay tuned...
There has been a definate increase in the number of cake decorators recently. This is good in one way but bad in others.
Cake decorating is an art form, to be appreciated not only for looks but also for taste.
The ability to throw a cake in an oven and cover it with thick fondant does not a cake decorator make. There are skills, taste and quality ingredients involved.
So when you get a quote for say a 3 tier with all the trimmings for $150 and wonder why I (and many others) will not match it, here is why:
The cost of quality ingredients would cost that and sometimes more, not to mention time, cost of any quality embellishments. There is no such thing as packet mixes or substandard no name chocolate, or for that matter, no name anything here. Cakes are baked from recipes trialled and tweaked to give the best taste, not just add water etc. Good quality chocolate for example can be
$25-30 per kilo, no imitation vanilla here, un-salted butter, no preservatives. This is the difference between us and the pop up decorators. No short stumpy, lumpy cakes with thick fondant and no fillings and non-covered boards, each of my cake tiers is a minimum height of 4", with most being closer to 5" with infused syrups and layered with velvety ganache that melts in your mouth without feeling like the fat coated your tongue from the cheap chocolate. This is the difference, but not everyone understands or asks about the differences.
So when you choose to go with the 3 tier quote for $150 it is your choice ultimately, but, you have not chosen wisely I am afraid.
If you recieve a quote from me and think boy that is higher than the others, ask why and it will be explained.
As the old expression goes, 'cheap cake isn't good, good cake isn't cheap'
So, choose wisely... please. And ask why the differences.