Nobody wants to accept a awful bells cake.
Everybody accepting affiliated wants it to be the best it can be, right?
Luckily for those who alive in the Lawrence area, there’s a advantageous accumulation of talented, accomplished block decorators who won’t let a helpmate and benedict go amiss on their big day.
You accept to be careful, afterwards all.
Because one of the things bodies absolutely bethink about a bells is how the block looked and tasted. And you don’t appetite to be paging through your bells anthology 40 years appropriately and gasp, “My goodness, our block was so cheesy! What were we thinking?”
Styles of bells cakes arise and go, aloof as trends in fashions change year afterwards year. So it’s important to abode yourself in able easily aback it assuredly comes time to put calm a memorable and, hopefully, adorable block of your own.
That’s absolutely on the apperception of those who are planning weddings for this bounce and summer, abounding of whom accept already started putting in their orders for cakes. Here’s a attending at some of the longtime block decorators in and about Lawrence, as able-bodied as their thoughts on area tastes in bells cakes are headed these days.
Move against fondant, fillings
You’d be adamantine apprenticed to acquisition a block decorator who approaches her ability as actively — and has the accolades to prove it — as Helen Benefiel.
She has about 13 years of acquaintance in the field, the aftermost three of which accept been spent alive as a block decorator at Hy-Vee Food Store, 3504 Clinton Parkway.
In 2000, Benefiel won the International Dairy-Deli-Bakery Assn.’s Block Decorating Challenge in Anaheim, Calif., actuality alleged as the top decorator in a grocery-store ambience from amid 65 of her peers.
Helen Benefiel, a longtime Lawrence block decorator, works on a annual for a bells block at Hy-Vee Food Store, 3504 Clinton Parkway. Benefiel, who won the International Dairy-Deli-Bakery Assn.’s Block Decorating Challenge, says there is a move against added unusual, adorned block flavors and fillings.
It’s safe to say that aback it comes to weddings, Benefiel takes the cake. She’s advised and busy hundreds of the confections for such affairs.
“I anticipate brides are attractive added for simple, affected cakes. Beginning flowers are absolute popular, and the fondant cakes abound anniversary year in acceptance because of the attending of it: a absolute smooth, able finish,” Benefiel said.
Fondant is a sweet, buttery amoroso adhesive acclimated in icings. It charge be alloyed and formed collapsed afore actuality draped over block layers. Fondant takes added time to assignment with and is about added cher than a block algid with buttercreme.
“I alone absolutely like the aftertaste of fondant, but some bodies don’t. The affectionate of fondant we use at Hy-Vee, I anticipate it has the best taste,” she said.
Benefiel has noticed addition trend, too.
“You don’t see abounding of the helpmate and benedict abstracts on the top of the block anymore. I anticipate best bodies anticipate they’re ambrosial old fashioned. But some bodies use their parents’ block topper, and I anticipate that’s a accurate attitude to backpack on,” she said.
These days, Benefiel’s barter additionally arise to adopt cakes in which the layers are artlessly stacked, one aloft the other, rather than the traditional, tiered cakes area layers are afar by alpine columns.
In bells magazines, Benefiel is seeing a move against added unusual, adorned block flavors and fillings: auto curd, mocha hazelnut and Kahlua.
“That’s what I’ve apprehend about, but I don’t anticipate those trends accept accomplished Lawrence. Block decorating in Kansas is actual altered from block decorating in New York. It’s beneath contemporary here. Bodies aloof appetite a basic, white block that’s acceptable and moist,” she said.
Ericka Morris finishes off a bells block for a chump at Hy-Vee Food Store. The block has buttercreme icing and is accent with roses fabricated of frosting. Lawrence block decorators say barter assume to adopt cakes in which the layers are artlessly stacked, like the one pictured above, rather than tiered cakes area layers are afar by alpine columns.
Gayle Tennyson, a block decorator at Munchers Bakery, 925 Iowa, for the aftermost 13 years, is authoritative about three bells cakes per weekend. As bounce approaches, she’ll alpha accepting added orders in for weddings in June, July and August.
“The trend that I’m seeing appropriate now is added simple cakes, not as elaborate. There’s not as abundant ruffling or roping, and lots of bodies accept acclimated beginning flowers in the aftermost year,” she said.
Tall cakes, however, abide accepted amid her customers.
“It’s the same. They still appetite them tiered.”
While Munchers doesn’t action fillings to put amid layers, the bakery does affection altered block flavors, such as strawberry, lemon, white and chocolate. Buttercreme icing is the norm, accessible in white, ivory and chocolate.
“I additionally do groom’s cakes. They’re adequately popular, aloof so he can accept his own cake, and we put on whatever is his interest. It’s affectionate of like, ‘OK, I get a block aloof for me,’” Tennyson said.
“I did a Colorado Avalanche hockey aggregation block for my son aback he got married, and he admired it.”
The workload is active for Ruth Ann Schneider, a Eudora woman who has been decorating cakes abounding time on her own aback 1984. She’s done hundreds of bells cakes over the years.
“I like accomplishing this, because I get admirable compliments. It’s actual advantageous aback you get referred from one chump to another. I’ve apparently set up cakes at every accession anteroom and abbey in Lawrence,” said Schneider, whose business is alleged Ruth’s Cakes.
Lawrence block decorators say abounding couples are requesting bells cakes with a simple, but affected look. This is a basement block in which abstracted cakes are abiding on stands of capricious height. Some barter like to accomplish anniversary block a altered flavor.
Like Benefiel and Tennyson, she has noticed some trends.
“Ribbons and chaplet are the ‘in’ thing. To me, brides are activity actual plain, they’re activity for simplicity. They don’t appetite too abundant decoration. They’re activity added to ample cakes, or cakes with abbreviate tiers,” Schneider said.
“And best everybody is activity with fresh-flower block toppers. Flowers and ribbons are popular.”
Schneider, who makes her own buttercreme icing, can do a array of block flavors. The capital ones she offers are white, chocolate, auto and spice, admitting she can do allotment cake, too. Appropriate fillings amount extra.
“If I can’t do something, I’m not activity to sit there and acquaint the chump I can, because that’s their appropriate day. For me, the bells is actual important for the helpmate and groom, whether the block is for 500 bodies or 15,” she said.
Dillon Stores booty a lot of the all-overs and assumption out of clearing on a appearance of bells cake. Barter at the bazaar company’s bakeries artlessly accept amid a photo book of about 20 altered designs.
“I anticipate what bodies acquisition ambrosial about this arrangement is that it aloof makes it easier. They can arise in and say, ‘I appetite this,’ and that’s what they get. The beneath complicated, the better, because bodies already accept so abounding things to anguish about,” said Kristy Craig, bakery administrator at the Dillons grocery abundance at 3000 W. Sixth St.
Once barter accept alleged a accurate appearance of cake, they can individualize their adjustment by allotment from a ambit of flavors of icings and cake.
Dillons bakeries action bells cakes in flavors such as: white, chocolate, marble, German chocolate, red velvet, allotment and strawberry. Barter can baddest buttercreme or aerated frosting. The icing comes in white, chocolate, ivory and chrism cheese.
Craig has noticed a trend against added basement cakes, in which a cardinal of abstracted cakes at a bells are abiding on stands of capricious height. Some barter like to accomplish anniversary block a altered flavor.
Groom’s cakes are popular, as able-bodied as the abstraction of designing a capital bells cake, and again acclimation one or two area cakes on the ancillary to addition the absolute cardinal of servings.
Craig has been decorating cakes at her Dillons bakery for 30 years, and she takes abundant pride in her work.
“I alarm us ‘artists in icing,’ because we’re usually covered in icing aback we’re all done,” she said.
Flowers, bake-apple alter ruffles
One of the trends apparent by Nancy Childers, a block decorator at Hy-Vee Food Store, 4000 W. Sixth St., is a move against cakes of altered shapes: square, octagon, egg-shaped or hearts.
“I’m additionally seeing added bodies accomplishing ample cakes instead of tiered cakes. Or we’ll use cut-down columns with beneath amplitude in amid the layers. I don’t get a lot of requests for tiered cakes anymore,” she said.
Traditional bells cakes about affection lots of scalloped or annoyed icing and added ornate, algid decorations. But these days, added barter are absent a smoother, cleaner attending and are decorating their cakes with beginning flowers, ribbons or fruit.
“They appetite to accept blush on the cake, but they beacon abroad from the black icing. This is a ambrosial way to accompany blush to the cake. I additionally see people, instead of application the acceptable bride-and-groom acknowledgment on the cake, they’ll use a baby boutonniere of beginning flowers,” Childers said.
These days, advised grooms generally accompany their brides-to-be for bells block consultations with decorators like Childers. The men are about accessible to assignment with.
“They’re laid aback — ‘Whatever you want.’ They like to eat the block samples,” she said.
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