Creating the Cake of Your Dreams
http://www.pwjournal.com/articles/18/1/Creating-the-Cake-of-Your-Dreams/Page1.html
Steven J. Barile
Steven J. Barile graduated from the First class of the Acadamy of Culinary Arts and went on to receive a BA in Business from Barry University in Miami Shores, Florida. Steven did an apprenticeship in Switzerland at Bachman’s Konditori. Steven Barile has been the Executive pastry chef for Disney’s Contemporary resort in Orlando, The Boca Raton Hotel and Club in Boca Raton, Florida and The Virgin Grand Resort in St. John, USVI.
He has competed internationally as well as on the Food network. Creativity comes into play as well as Steven has experience as the Corporate Chef for Sweet Street Desserts in Reading, PA. This enables him to bring to the table the ability to create whatever you desire.
Steven can be reached for a private tasting at (609) 965-9596. Website: www.ThePastryPrince.com.
By Steven J. Barile
Published on 03/31/2008
Designing the cake of your dreams doesn’t have to be that stressful! In fact it should be fun; after all you get to have your cake and eat it too.
A great way that you can assist your cake baker or Pastry Chef is to begin collecting pictures that appeal to you and your fiancé. Pictures say a thousand words. They also help to relay what it is that attracted you to the cake in the first place. As yo
u are collecting the various pictures keep in mind the following characteristics about the cakes.
Shape: round, square, oval, heart, cupcakes, stacked or separated
Color: White, ivory, or some shade of color, cake colors can be coordinated to match your wedding colors Theme: beach, laua, western, classical, traditional, old world, we can even match the lines of your dress to reflect in your cake. One cake we did recently had the pull-up portions of her dress depicted in the sides of her cake.
Cake flavor: vanilla, chocolate, marble, carrot, Jewish apple, red velvet, banana, Filling: Buttercream, lemon, chocolate mousse, raspberry, tiramisu, orange creamsicle liquor infused with Grand Marnier or Amaretto and so on
When: Winter, spring, summer, fall – weather always plays an issue when designing cakes Where: indoor, outdoor, beach, hotel, private home, tent, ie. Certain buttercream design cakes in the heat of summer don’t do well for an outdoor wedding.
Budget: is it included in your wedding package? Upgrades, how much?
You should begin scheduling your consultation at least 6 -9 months before your wedding day. This is especially true if you are getting married during a busy wedding month. In Southern New Jersey the summer months are always busy, but it seems that September and October are the months that sell out first. So just like you caterer or reception hall, it is best to check in with your pastry chef early and make sure they too have availability to accommodate your wedding as well.
At the Pastry Prince, our first contact many times is through the internet on our website at www.ThePastryPrince.com. Many brides grew up in New Jersey and have moved away because of school or work and are now engaged and want to get married close to home. We work with your schedule so that when you are in town to plan your event we will schedule a tasting and consultation. Today’s brides are more knowledgeable about what’s available in the marketplace and therefore demand more of their cake decorators.
At the Pastry Prince, we are only as good as our last cake. See us in person on April 17th in Manahawkin, NJ at the Holiday Inn.
Designing the cake of your dreams doesn’t have to be that stressful! In fact it should be fun; after all you get to have your cake and eat it too.
Designing the cake of your dreams doesn’t have to be that stressful! In fact it should be fun; after all you get to have your cake and eat it too. A great way that you can assist your cake baker or Pastry Chef is to begin collecting pictures that appeal to you and your fiancé. Pictures say a thousand words. They also help to relay what it is that attracted you to the cake in the first place. As yo
u are collecting the various pictures keep in mind the following characteristics about the cakes. Shape: round, square, oval, heart, cupcakes, stacked or separated
Color: White, ivory, or some shade of color, cake colors can be coordinated to match your wedding colors Theme: beach, laua, western, classical, traditional, old world, we can even match the lines of your dress to reflect in your cake. One cake we did recently had the pull-up portions of her dress depicted in the sides of her cake.
Cake flavor: vanilla, chocolate, marble, carrot, Jewish apple, red velvet, banana, Filling: Buttercream, lemon, chocolate mousse, raspberry, tiramisu, orange creamsicle liquor infused with Grand Marnier or Amaretto and so on
When: Winter, spring, summer, fall – weather always plays an issue when designing cakes Where: indoor, outdoor, beach, hotel, private home, tent, ie. Certain buttercream design cakes in the heat of summer don’t do well for an outdoor wedding.
Budget: is it included in your wedding package? Upgrades, how much?
You should begin scheduling your consultation at least 6 -9 months before your wedding day. This is especially true if you are getting married during a busy wedding month. In Southern New Jersey the summer months are always busy, but it seems that September and October are the months that sell out first. So just like you caterer or reception hall, it is best to check in with your pastry chef early and make sure they too have availability to accommodate your wedding as well.
At the Pastry Prince, our first contact many times is through the internet on our website at www.ThePastryPrince.com. Many brides grew up in New Jersey and have moved away because of school or work and are now engaged and want to get married close to home. We work with your schedule so that when you are in town to plan your event we will schedule a tasting and consultation. Today’s brides are more knowledgeable about what’s available in the marketplace and therefore demand more of their cake decorators.
At the Pastry Prince, we are only as good as our last cake. See us in person on April 17th in Manahawkin, NJ at the Holiday Inn.