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Sep
12
2012
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TCC 2012 Spring/Summer Wedding Collection

TCC 2012 Spring/Summer Wedding Collection



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Sep
12
2012
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TCC 2012 Spring/Summer Wedding Collection

TCC 2012 Spring/Summer Wedding Collection



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Sep
12
2012
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TCC 2012 Spring/Summer Wedding Collection

TCC 2012 Spring/Summer Wedding Collection



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Sep
12
2012
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TCC 2012 Spring/Summer Wedding Collection

TCC 2012 Spring/Summer Wedding Collection



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Sep
12
2012
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TCC 2012 Spring/Summer Wedding Collection

TCC 2012 Spring/Summer Wedding Collection



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Sep
12
2012
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TCC 2012 Spring/Summer Wedding Collection

TCC 2012 Spring/Summer Wedding Collection



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Sep
12
2012
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TCC 2012 Spring/Summer Wedding Collection

TCC 2012 Spring/Summer Wedding Collection



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Jun
23
2012
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PART 2- Production week

This week I want to give you further access into TCC by showing you what our weekly process looks like.

It all begins on MONDAY:

Monday is baking day, flours are sifted, eggs are whisked and the weeks cake schedule takes centre stage on our whiteboard!

All our tins need to be lined

Then we make our bases and fillings for our cakes

Gingerbread spiced cake in the making;

While the cakes are baking we make ganache, Couverture dark chocolate and white chocolate, which will then be flavoured to suit the different cakes.  It is important to ask your decorator what kind of chocolate they use, also ask if they make their ganache on site or if it comes out of bucket ordered from their wholesaler. Cheap chocolate tastes cheap!

We also contact all the wedding venues for the weekend, we like to ensure that our cake will be delivered at the venues preferred time, we don’t like to do a drop and run, the cake table needs to be ready for the cake, and if the client is having fresh flowers arranged on the cake we also call the florist to tie in with their delivery time.

TUESDAY: Our biggest day of the week!

Tuesday stands for Ganaching at TCC!

First we prep the cake for ganaching by taking off any crust that has formed whilst baking. (chocolate chip cake shown)

Then we cut the cake into layers, we STRONGLY believe this is a fundamental step, it ensures a great filling to cake ratio. This is not industry standard although we think it should be! Chocolate chip cake with white chocolate ganache.

Then we apply a generous outer layer of ganache to all cakes, this not only tastes beautiful, it also creates a perfect surface for icing the cake. No lumps and bumps.

Tuesday is also for flower making, we like to have all flowers for the week finished by Tuesday, so that they are nice and dry for the end of the week.

At TCC we dont buy our sugar flowers in, they are also handmade on site, this means we have to start making flowers for cake up to 1 month before the event.

Sugar flowers finished and waiting for assembly, Katrina hand colours each petal with petal dust to add extra depth.

PHEW Tuesdays are huge!

WEDNESDAY; Ice Ice baby!

On Wednesday we cover all the cakes with icing, we use 3mm thickness of the icing as it is basically all sugar and the focus should be on the flavours of the cake. The icing’s purpose should be to create a clean canvas for the cake artist. The only reason an artist would use more than 5mm thick of icing is to cover any flaws. This is why we take such care in ganaching.

Cakes iced and waiting for stacking;

On Wednesday’s we also like to finalise and finish any figurines we have for the weeks cakes;

Eggs in Love toppers getting final treatment, Attitude Anime Groom for a weekend wedding

THURSDAY, Stack and Decorate

On thursday we stack all of our tiered cakes, we like to leave the covered cakes overnight so that the icing sets nice and firm and wont get damaged during the decorating process.

We use an extensive support system to keep our cakes standing tall (more about that in another post).

Our blank canvas! Oooh the possibilities, must stick to the brief of course!

We also reorder stock on Thursday’s and make Macarons if required for the weekend;

FRIDAY, finishing day.

On Friday’s we wrap up the week, put all final touches on the cakes, and get them boxed and ready for delivery.

SATURDAY & SUNDAY; Delivery & consultations

On the weekend we hand deliver each of our cakes, we also schedule design and tasting consultations.

Thank the Lord we deliver so many cakes in the Yarra Valley! It means we get to rock up to Domaine Chandon and enjoy a grazing plate of fresh produce, delish!

It’s a very busy week but we love it.

NEXT WEEK, PART 3, its all in the cake baby!

Katrina x

“Our Philosophy is to create a cake that is visually appealing, always raising the bar in design and taste. To please the customer by bringing back a custom made, baked from scratch cake in a world where originality and flavour have been compromised.”  Katrina van Gaalen – director





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May
29
2012
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Get to know your cake, PART 1. The Consultation

So today begins our 5 week blog presentation on, ‘Get to know your cake’.

I am excited to bring you the in’s and out’s of production here at TCC, I want this blog to showcase the differences in price and quality between some bakeries and couture cake makers, hopefully resulting in educating the general public so that they can make an informed choice when ordering their next cake.

PART 1, The Consultation.

Here at The Cake Company, we offer a bespoke complimentary consultation service for our future and tentative clients. A consultation is offered after the client has first contacted us. Usually a consultation is only offered for wedding cakes, and elaborate celebrations, or all cake orders which will exceed $350 mark.

We prefer to quote during the consultation rather than over phone or email as it gives us the oppurtunity to show our clients all their options and offer a few different quotes, it can also be difficult to design a cake over the phone without viewing all the elements the client has already collected for their event. However we will provide our ’starting from’ prices, which are;

1 tier: from $250

2 tier: from $350

3 tier: from $550

4 tier: from $750

We ask our clients to bring any inspiration they have collected thus far for their wedding, this could include;

Stationary paper or invitations

Swatches of fabric and colour references

Jewellery and hair attire

Magazine clippings

Flower references

Everything the client brings to the consultation helps us to design a cake that reflects their personality and ties in well with their event. THIS is what cake Artists pride themselves on.

We don’t do ‘ONE SIZE FITS ALL’, we are not interested in the norm.

Our customers will be allocated 1 hr for their consult, in which the cake artist will design a cake and provide a bespoke sketch and in most occasions an immediate quotation. We love that we can make our consults personal and rush-free.

The fun part is the tasting!

You will be presented with 3 flavours and if you’re lucky a freshly made macaron (If we have some on hand). Flavours dont have to be chosen at the consultation, we like to have all details finalised 4 weeks prior to the event.

If you wish to taste all TCC flavours you can pick up a Tasting box for $20. This can be fun to order for the weekend and run a poll with family and friends as to which are the favourite flavours.

Tasting box comprising all 10 TCC flavours

Consultation set up

We also endeavour to match any feature colours into your cake, we can Pantone colour match your icing.

Icing colour matched to card provided by the Bride at consultation

Example of bespoke sketch through to completion.

From beginning to end, the price difference between quotes are also the difference of quality and service.

And so concludes Part 1, I will continue next week with Part 2, PRODUCTION, allowing you to look inside the TCC kitchen and view how our cakes are made.

Cheers, Katrina

“Our Philosophy is to create a cake that is visually appealing, always raising the bar in design and taste. To please the customer by bringing back a custom made, baked from scratch cake in a world where originality and flavour have been compromised.”  Katrina van Gaalen – founder





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Apr
27
2012
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