Q: I know that it’s standard practice to offer a vegetarian option for the dinner at our wedding, but these days, I feel like everyone is doing the gluten-free thing—including, we’re assuming, some of our guests. (Whether they’re all doing it for allergy reasons or because it’s a fad is another story.) Must we now offer a gluten-free option, too?
When you think about the drinks that will be served at your wedding—signature or otherwise—your thoughts are most likely focused on the cocktails, and not so much on the coffee and tea service that’ll wrap up your reception. More often than not, your venue or caterer has the whole thing taken care of—but why not treat your guests to a smooth, small batch cup of joe from one of Philly’s many local roasters?
There are quite a few variations on the wedding reception dinner, and at least as many reasons to go with one over the other. Maybe you’ve got a giant guest list for a celebration you’re starting later in the evening, and it just makes sense to go with a cocktail party. If your wedding is very formal and traditional, chances are you’ll do a seated, multi-course dinner—and if you’re throwing a rustic outdoor celebration, family style is such a sweet way to serve your meal.
The Washington Post mused today on whether the whole freezing the top tier of your wedding cake for the purposes of sentimental consumption on your first anniversary thing is a tradition that should just die already.
So, while I think that whether or not you choose to follow this tradition is completely a matter of preference and that it’s definitely not necessary for a tradition to not exist (or die) in order for a couple to voluntarily just, you know, not follow it, what I did find interesting in the piece was a whole slew of pointers for successfully freezing and defrosting your wedding cake, if that’s an effort you’re choosing to put forth.
They basically break down like this:
For the past five years, Fishtown’s Whipped Bakeshop has been turning out buttery cupcakes, cookies, cakes and other sweet treats that we wouldn’t be surprised to hear you have scarfed down yourself, popular as the shop has grown in its few years on the scene. Owner Zoë Lukas has a degree in painting (which certainly explains why her cake designs are so gorg), but opened the shop in 2009 with her husband Brennen when she decided that her lifetime love of baking was the path she wanted to follow.
You’ll frequently see Lukas’s beautiful (and so good—trust us) work in the pages of PW, but we thought we’d check in with her to find out about a few of her favorite things.
I have no shame in admitting that wedding cake ranks pretty high up on my list of favorite foods. Do I get the chance to eat it often? Unfortunately, no, but when the opportunity does present itself, it’s safe to say I savor every last bite.
But as much as I love a delicious, buttercream-layered cake, I also appreciate a little variety when it comes to wedding-day desserts (the more desserts, the better in my opinion). When there are so many other amazing, scrumptious sweets out there, why just offer cake? And we’ve actually seen many a Philly bride completely forgo a Big-Day confection and opt for a pie bar as their main dessert spread.
Over the past few days, I have seen several bits and pieces on the Interwebs—here and here and here, for starters—referring to the new wedding-cake “decoration” technology that Disney recently unveiled at their Fairy Tale Wedding Expo (after having patented it, of course).
It’s called projection mapping, which basically means that animated images are projected in light onto an all-white cake, which acts as a blank canvas-kinda projection “screen.” The rather mesmerizing result—however you might feel specifically about Disney images—is definitely ooh- and ahh-worthy:
We were wondering, though: Now that the technology is out there, is this something we’d start seeing as a cool new way for a couple to “decorate” their wedding cake?
Few things can brighten up a dreary morning like the announcement of a new bakery opening in town—especially for those of us who could easily live off nothing but baked goods. So you can imagine we’re feeling pretty cheery after hearing that Six Points Bakery, a kosher confectionary from the team that brought us Citron + Rose and Six Points Kosher Catering, just opened its doors in Bala Cynwyd.