Kate Poulter: I’m Kate Poulter. My company is called "Pat a cake Pat a cake" and I started it 15 years ago. There are also different types and styles of wedding cakes, starch cake which originally came from America, individual cakes are still incredibly popular. Everything from small rice cakes to cupcakes to individual mousses or even donuts.
Bridal will or designing then they were 10 years ago. Often I think that’s time not because the couple are actually paying for the wedding themselves and they then fill if they’re buying the cake and it’s not being given by our mother or our grandmother or something then they want to buy what they want.
Here’s a selection of some of my wedding cakes. They’re all different. They’re all completely individual and the cake over here was designed to match the bride’s wedding dress. The flowers were on the bodice and then on the next step they will pick pearl beads. So we merit that on the cake, ice the cake and I breed the pearl beads are in white so they standout and the flowers have done with a technique which is called brush embroidery where you pipe the icing onto the cake and then use a paint brush to drag it through. So you got an embroidered textured fill to the icing well that is being straight icing. Often you do actually you go to quite of intricate planning stage. A bride may come to in one idea and then I want you to sketch she gets the different idea from that.
So ideally for the two to three months, it gives you a nice time not to get too bored of the whole thing and to have enough time to plan it so its not a bit rush at the end when you want to wearing for other things than your cake.
This cake I call my 1960’s sort of pop up rub of fun cake and its got this big funky flowers and you can’t miss it and you know it chance that you’re across the room. People now I think can take their own interest and make that part of the cake and then we did a lovely cake early this summer for a girl who was a Geologist and then it was pile of rock like a rock with four different types of rock.
When I took it to the venue the caterers actually what you want they would cakes of rocks and everybody was just amazed and she said, “It’s lovely. Thank you” after saying that she was able to a whole speech around the cake so it made her holy and pretty much easier.
From the point of strange cakes have had a wonderful cake that was a large waterfall because they grew and propose to the bride underneath this waterfall when they were in South America so that became a very important cake for them. I’ve done jungle cakes with couples on elephants. We’ve done a lot of scuba diving. I mean pretty much you know anything you want we can do.
When you look at a wedding cake the thing that’s important is to look at it but also the taste of the cake because what people remember at the end of the day is the taste of the cake and as well as her nice look so I think its so important if you’re offering a homemade cake that actually is a cake that I’ve wait at the ingredients and lovingly mixed together and pretty and cooked and it does taste like a homemade cake.
As far as choosing a flavor for wedding cake you can pretty much have whatever you want obviously things like fresh cream can be put in a cake on the actual day that’s its going to be consumed. So if you want a rather more elaborate design it’s going to take longer to do than you need to stay away from the fresh cream or actually have the cake serve with fresh cream and offering it and being incorporated with the cake and as you see it’s on the table.
Flavor wise I’m doing sorts of things like passion fruit cake which goes very nicely with the certain more Eastern element through of when coming into the wedding menu because you have to remember that the cake is coming at the end of a meal and you wanted to compliment the whole evening really.
The pink cake over here again was designed this time to match the bodies of the bridesmaid’s dresses, it’s done in a silver and with all the metallic colors what you have to do is put them the icing in a white to a cream and then over paint with a metallic luster to get that sheen and the metallic look so you wait until the icing is dry and then you paint. In this case the silver and edible luster on top and will so if this decided to use the little paper roses that you can see here in two different shades simply because we want to lust of little tiny flowers, an alternative will be to stock the cakes one on top of the other and then just maybe have one real fresh rose on top which will give you a different look again.
I think this is an element of love and it care and touch every cake you do and in particularly if it’s a design that will inspires me would run through but you scared that extra mile and make it that little bit better, that little bit more special because you really care about it it’s your baby at the end of the day and what you’re putting on display is a part of you as much as anything else.
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