Posted by Gerard on November 10, 1998 at 10:32:07:
In Reply to: bubble wedding cake posted by Karen on November 09, 1998 at 20:56:51:
Karen,
Unless you can do the work yourself looking at fancy magazines isn't going to do you any good.
Blown sugar is a pain, very perishable especially in humid weather, remember it doesn't have to be hot to be humid.
Pastry chefs and bakers who make wedding cake are no different from anyone else plying a trade, they settle on a style of their own and become good at it, which means they can confidently replicate what they are practice.
Its no different for home bakers, they have picture albums to give you ideas and work with you to adapt their styles to your needs.
Walking in with a Martha picture might be treading heavily so you need to feel the situation out a bit.
Another point to bear in mind is magazine photos are not done with an eye towards commercial viability, often times a rediculous amount of time,effort and assistance goes into a cake featured in a mag.
So in a sense you end up looking at something unrealistic in price and availability.
No blown sugar bubbles will not travel.
Concentrate on the marriage and just enjoy your wedding.
Regards, Gerard