Buddy Valastro, owner of Carlo's Bakery in New Jersey and the titular star of TLC's Cake Boss, knows a thing or two about wedding cakes. Not only has he been baking them for as long as he can remember, but in between running his wildly popular bakeries, judging TV cake competitions, creating the Brides Live Wedding cake, and constantly interacting with fans of his delicious confections, he's the guy you want to go to with any and all of your wedding cake questions!
Luckily, he participated in a Facebook chat on our page yesterday to help solve his fans' most pressing issues and even shared a picture of his own wedding cake, which he baked! In case you missed it, we found the five most helpful pieces of advice and answers he gave during the chat. Read on and prepare for your stomach to rumble.
Q: What are the biggest wedding cake trends coming up for 2015?
A: I'm seeing a lot more rustic design requests from our brides we work with at Carlo's Bakery. A lot of nature-inspired requests and naked cakes. I think it pulls from the overall rustic wedding trend that's really becoming more popular, especially with Fall coming up.
Q: What is the most popular filling for wedding cakes?
A: Most brides go with vanilla cake with french cream and fresh strawberries, but the grooms always ask for chocolate!
Q: Which details on a cake tend to be the most costly? What should you avoid if you're on a budget?
A: When you get into heavy customization is where the price starts to climb. Most bakeries have a few signature designs to choose from and when you start to change the sugar flowers, add more, add a custom topper, get into metallic colors, that's when things can get expensive. Simple color changes and subtle redesign shouldn't break the bank.
Q: What should I look for in the person I get to make my wedding cake?
A: That's a great question. You need to make sure you're working with a reputable and reliable baker and decorator. Check reviews, but also ask questions when you're in the cake consultation. Ask about how they deliver their cakes. Do they use a refrigerated truck? How far in advance do they bake their wedding cakes before delivery? How long will the cake sit in the walk-in before going out on delivery? Do they use fresh or canned fruit for fruit fillings? Make sure you feel comfortable with your baker.
Q: For an outdoor summer wedding, what kind of frosting and cake style do you recommend to withstand the environments? I'm not a huge fan of fondant, and many blogs recommend that is the best cake solution.
A: Honestly, fondant is the best option. Buttercream will go bad sitting out in the sun. I recommend trying out a few different types of fondant to see which you like best.