Passion, indeed. Ron is fervent when he talks about baking and creating his extraordinary confections. His dedication to his art is both reverent and joyful at once: Each time he fashions a cake—and he’s designed thousands of stunning, one-of-a-kind gateaux in his career—he’s as thrilled as he would be if it were his first masterpiece. As Ron cheerily observes, “Each cake is like a performance—my team and I feel like we are attending countless opening nights every weekend.”
Music and surfing and two key themes we’d like to use for our wedding – it would be great to replicate musical notes and waves in a subtle way on our cake perhaps with flowers too. We will be having a DIY wedding in Cornwall where we met (in a surf lesson, very cheesy I know!), and I love the thought of putting our own touches onto a cake that can represent us 🙂

To prepare the cake tin for baking, lay it onto a sheet of baking parchment and draw around the base, then cut out the circle. Cut a long strip of parchment a little taller than your tin. Fold over one long edge of this and cut slits every inch or so. Grease the tin and line the sides with the long strip, laying the flaps on the bottom of the tin. Cover the bottom with the circle. Once fully lined, do this all over again. Double lining the tin will prevent leakage, and give a little extra insulation to the cake.
The type of cake and tightness of time will also affect your icing decision. While it doesn't have the best taste, and is often left on the side of the plate, sugarpaste (fondant) will keep a cake fresh under it's protective layer for a couple of days, and provides a smooth, clean surface to adorn with decorations. On the other hand buttercream or ganache, while tasting delicious, should be applied as late as possible, the night before at the earliest, which could leave you panicking over last minute problems.
The great thing about elegant wedding cakes is that they fit in with most people's wedding plan or theme. Like the story of Goldilocks and the three bears, elegant cakes aren't too hot or too cold, they are ......just right. Ask any young bride, if they were looking for something elegant in their choice of anything - whether it be gown, cake or even groom - and the answer would be a resounding but graceful yes!
Cupcake wedding cake – You typically order cupcakes by the dozen. If you have 100 people at your wedding, you will need 9 dozen for those who will eat more than 1 cupcake. Let’s use $25 per dozen of wedding cupcakes. So, for 9 dozen would be a total cost of $225. This is double the cost of your sheet cake at Costco but still less than the picture perfect classic wedding cakes. In addiction, think about all the different flavors of cake, frosting and fillings you can have with 108 cupcakes.
So what if you don’t know your final guest count yet? Like catering companies and rental companies, they often don’t ask for your final guest count until a week or two before your wedding. However with wedding cakes it can be a bit different, so talk to you baker about how they want to estimate this. But if we’re going by the general rule of thumb that 20% of your wedding guests will RSVP ‘No’, than planning to order enough cake for 120-130 people (rather than 150) will help your estimate AND your budget.
Almost as much as Ron loves baking, he thrives on teaching. He spends over 30 days a year wearing his professor toque. He is the only Guest Master Pastry Chef at the renowned International Culinary Center in New York City (founded as the French Culinary Institute), where he contributed to the creation of the Cake Techniques & Design program and works with students in the Professional Pastry Arts program. Ron also leads workshops, master classes and personally appears at industry events around the world, including Sugar Salon Paris, Cake Design Festival Milan, LA Cookie Con in Los Angeles, America’s Cake Fair Orlando, Cake & Bake Masters Mexico City, Tendencias in Cartagena, Columbia and many others.

Once you have your smooth surface you can take care of any flaws that are left. Marks and cracks in the icing can be hidden by taking a small ball of icing, dipping it in some cornflour or icing sugar, and rubbing it over the problem area. The icing sugar will fill the crack and blend it into the surface, smoothing it out. Other marks such as cake smears or food colouring can often be removed by brushing on a little clear alcohol, such as vodka, and then rubbing lightly with some kitchen towel. Once the liqour has dried smooth out the surface again.
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