That got us thinking about whether or not a fake cake—and a sheet-cake companion—really is more cost-efficient than the real thing. So we called up our friends at Bredenbeck’s Bakery in Chestnut Hill to see what they had to say, and as it turns out, having a fake cake won’t always save you money: Prices are determined by ingredients, design and labor, and since they’d still be decorating and stacking a faux cake and baking sheet cakes, the cost always doesn’t differ much from your average real cake.
A Study in Sweet Whether you have a favorite artist or just love a particular painting, let your cake be your baker’s canvas to create a wedding-day design that’s nothing short of a work of art.
We don’t blame you for wanting to decorate your cake with bold, beautiful blooms. Why not let those by GEORGIA O’KEEFFE inspire you? Tiers of red velvet pound cake filled with cream cheese frosting, chocolate-chip pound cake with raspberry filling and butter pound cake filled with Nutella, all iced in buttercream and covered in thin fondant ruffles, $7.20 per person, created by Bredenbeck’s Bakery, Chestnut Hill. Simon Pearce black oval salad plate, $35 at Home Grown, Haverford.
Venue News: Brulee Catering Is Now the Exclusive Caterer at the Philadelphia Free Library on the Parkway
Starting this week, when you book your wedding at the Free Library of Philadelphia on the Parkway, it is with the fine folks at Brûlée Catering that you will be working to design the menu, beverage service and layout of your party. The event company helmed by Chef Jean-Marie Lacroix that runs so many other popular venues in the city—the Please Touch Museum, Moulin at Sherman Mills, Center City Parks, to name a few—has just taken over the landmark space as the exclusive caterer for weddings and events.
Elizabeth Paradiso, the owner and baker over at Sweet Elizabeth’s Cakes in Manayunk, is hosting an event at her shop this week that has our mouths watering and that you will definitely want to check out to get some inspiration for your wedding—even beyond the cake!
It’s the boutique baker’s Cake Tasting Open House, and here are all the scrumptious details:
We apologize in advance if this post ignites a serious ice cream/cake/sweets craving, but we guarantee it’ll all be worth it (plus, hey, if we’re going down, we’re taking you with us): if you are at all interested in ice cream cake—and who among us isn’t?—you’ve got to check out the amazing creations that are coming out of the kitchen of Kristina Beese (who’s also a local photographer!) and Tom Williamson over at The Beese Knees.
When Jeffrey Miller was a sophomore at Penn, he started a catering business right out of his dorm room: “$5.50 for fresh-squeezed OJ, champagne, Eggs Benedict, strawberries with Grand Marnier and coffee—what a deal!” he says of his early days in the business.
Now, it’s 35 years later, and Jeffrey A. Miller Catering turns out 400 weddings a year at their 10 exclusive venues; if you’ve attended a wedding or event at the Racquet Club, Lake House Inn or Aldie Mansion, for starters, then you’ve experienced JAM Catering for yourself.
And so, we caught up with Mr. Miller to ask him about what he’s loving right now, from the thing he’s most proud of when it comes to JAM venues, to what he craves when he’s not eating his own food.
When it comes to wedding-day desserts, the all-important multi-tiered confection draped in fondant doesn’t have to be the only sweet treat your party guests get to nibble on—and you’ll be hard-pressed to find a more darling companion to the coffee service at your reception than the heart-shaped teacup cookies coming out of local baker Jess Balmer’s Kitchen on Mermaid Lane.
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?