The Allergen-Free Wedding, Part II: Wedding Cake
We just got back from a big wedding planning weekend in Reading, PA. I've been doing the planning in bursts, so as not to have it dominate my entire life. This weekend we met with bakers and djs, and we visited hotels and looked at invitations.
Our first stop was Unique Desserts. I had first heard of Unique Desserts when they delivered a wedding cake to my parents' restaurant, the same day we were there looking at the banquet space. It was a lovely square layer cake with daisies, and it looked just like something out of a Martha Stewart Weddings magazine. I spoke with the owner, who told me that she was able to make gluten-free cakes as well. Bonus! I knew their prices were high, but my mom went to check them out on Friday in advance, and called me to say that I *must* try them out. Luckily, the assistant pastry chef agreed to stay late on Saturday for me to taste their absolutely delicious (wheat flour) cakes and to look at their designs.
The gluten-full samples tasted like real cake (not some artificial nonsense), with an excellent moist crumb, and the most decadently rich buttercream icing. The pastry chef was incredibly professional and understood my likes and dislikes. I explained my concerns about nut allergies and gluten intolerance, and he told me that they will be as careful as they can to minimize any risk of cross-contamination, though they do not have dedicated pans or bowls. They are, however, a kosher bakery, and they must prepare those items on a separate table, so he will do the same for me to avoid nut and gluten contamination. We would have a gluten-free layer on the side, next to the main wheat cake, and it would be decorated in the same style. One of my other concerns was fondant, which usually contains gelatin--a no-no for vegetarians. Again, since they are kosher, their fondant cannot contain gelatin, which made me so happy. While buttercream tastes better, it's good to know I can have fondant as an option if I want a very polished-looking design. Unfortunately, they didn't have any gluten-free cake made up, but the chef gave Pierre some white chocolate pieces, so he wouldn't feel left out! Then, on top of everything, he sent us on our way with whole plate of samples to take home. Smart man! That way, my dad and my sisters could sample the goods, too.
Beyond the logistics, their albums of cake designs were incredible. All I wanted to see is that he could make whatever my little heart desired, and I left confident of that.
The second stop was Sweet Angel Bake Shop. Immediately we noticed a difference in quality. We were left on our own to browse an album of very traditional cakes, complete with pillars and staircases and whole armies of wedding party dolls. I had to struggle to find details that I liked. Then the cakes came. My mom made a face (discreetly) as she took a bite. It had a horrible, box-cake flavor with an artificial aftertaste. The sample fillings were neon red and tasted more like cough syrup than the cherry and strawberry they were supposed to be. They were accommodating to our allergy requests, and while they weren't able to bake a gluten-free cake, they would let us bring in an outside one that they would decorate in the same style. We spoke politely with the nice woman who was helping us (who was nowhere as near as confidence-inspiring as the chef who let us into his kitchen) and then went on our way, agreeing that Unique Desserts is the way to go.
Our first stop was Unique Desserts. I had first heard of Unique Desserts when they delivered a wedding cake to my parents' restaurant, the same day we were there looking at the banquet space. It was a lovely square layer cake with daisies, and it looked just like something out of a Martha Stewart Weddings magazine. I spoke with the owner, who told me that she was able to make gluten-free cakes as well. Bonus! I knew their prices were high, but my mom went to check them out on Friday in advance, and called me to say that I *must* try them out. Luckily, the assistant pastry chef agreed to stay late on Saturday for me to taste their absolutely delicious (wheat flour) cakes and to look at their designs.
The gluten-full samples tasted like real cake (not some artificial nonsense), with an excellent moist crumb, and the most decadently rich buttercream icing. The pastry chef was incredibly professional and understood my likes and dislikes. I explained my concerns about nut allergies and gluten intolerance, and he told me that they will be as careful as they can to minimize any risk of cross-contamination, though they do not have dedicated pans or bowls. They are, however, a kosher bakery, and they must prepare those items on a separate table, so he will do the same for me to avoid nut and gluten contamination. We would have a gluten-free layer on the side, next to the main wheat cake, and it would be decorated in the same style. One of my other concerns was fondant, which usually contains gelatin--a no-no for vegetarians. Again, since they are kosher, their fondant cannot contain gelatin, which made me so happy. While buttercream tastes better, it's good to know I can have fondant as an option if I want a very polished-looking design. Unfortunately, they didn't have any gluten-free cake made up, but the chef gave Pierre some white chocolate pieces, so he wouldn't feel left out! Then, on top of everything, he sent us on our way with whole plate of samples to take home. Smart man! That way, my dad and my sisters could sample the goods, too.
Beyond the logistics, their albums of cake designs were incredible. All I wanted to see is that he could make whatever my little heart desired, and I left confident of that.
The second stop was Sweet Angel Bake Shop. Immediately we noticed a difference in quality. We were left on our own to browse an album of very traditional cakes, complete with pillars and staircases and whole armies of wedding party dolls. I had to struggle to find details that I liked. Then the cakes came. My mom made a face (discreetly) as she took a bite. It had a horrible, box-cake flavor with an artificial aftertaste. The sample fillings were neon red and tasted more like cough syrup than the cherry and strawberry they were supposed to be. They were accommodating to our allergy requests, and while they weren't able to bake a gluten-free cake, they would let us bring in an outside one that they would decorate in the same style. We spoke politely with the nice woman who was helping us (who was nowhere as near as confidence-inspiring as the chef who let us into his kitchen) and then went on our way, agreeing that Unique Desserts is the way to go.
posted by Heather at Monday, March 12, 2007
1 Comments:
yay Gf nut free cake--and that second place, dont go back there...;-)
Post a Comment
<< Home