It depends on the number of guests you would like to serve and the level of detail of your cake. Generally, our wedding cakes start at R2000 & can end up costing anywhere from R5000 or more.
We work from an international cake serving guide. This guide suggests that for 100 guests you will need a three-tier cake. The base tier will be 30cm, followed by 25cm and 15cm.
The best wedding cakes are simple and elegant in design, with a flavour that pleases the most palates - popular choices are classic chocolate and vanilla with dulce de leche filling or even our spiced chai cake. At the moment, the most popular wedding cake is a naked cake decorated with simple flowers.
15cm and 20cm cakes are the best size to cover with fondant. It doesn't matter which flavour - they all require the same level of skill to cover.
It is a vanilla cake with coloured vermicilli.
The texture - sponge is light and fluffy and cake is denser.
Yes, your cake won't bake evenly.
No, your cake may not bake evenly.
It will flop - the cake won't rise and it won't rise and it won't brown. You will be left with a putty consistency.
Read the recipe carefully before you start baking your cake. Make sure your oven is at the correct temperature - this will ensure that your cake rises. Avoid opening the oven whilst the cake is baking.
Cupcakes are muffins that believe in miracles! A cupcake is light and fluffy and often has a frosting or some sort of decoration on top.
They range from R25 to R50 each, depending on the design.
Yes, the cost of the serving size is cheaper.
Yes, it makes life a lot easier.
That's not possible, you have to have a cupcake tray to make cupcakes.
Your oven temperature is too high and your tray is too close to the bottom of the oven. Your tray must be in the centre shelf.
No, that is not necessary.
Your oven temperature was not correct, you opened the oven too many times during baking and / or your rising agents have failed.
Use the same size scoop for every cupcake, ie. use 2 tablespoon scoops for every cupcake.
A macaron is a sandwich made from almond flour and egg whites. A macaroon is a coconut biscuit.
That's a tough question. It's between the chocolate chip cookie dough and vanilla buttercream macaron.
Yes, extremely. It's taken us 5 years to perfect the recipe.
The ingredients in a macaron are very expensive and unfortunately, there are no cheaper alternatives. Almond flour and egg whites are some of the ingredients that are used. To add to that, the technical expertise required is not easy to find or to train.
They are incredibly difficult to make and are unique in their texture and flavour. They are the perfect bite-size dessert.
They are sandwiched with either a ganache or a buttercream which makes them soft in the centre.
Only if they are in an airtight container.
There were sugar lumps in your batter.
Your macarons did not bake at a high enough temperature.
Your batter hasn't been mixed properly or you've used too much colouring.