Cakes I Bake by Jessica

I specialize in fondant homemade cakes! I do this as a hobby and enjoy it a lot!!!

Wednesday, April 3, 2013

Easter Cake

Posted by Unknown at 2:36 PM

Email This BlogThis!Share to Twitter Share to Facebook Share to Pinterest

No comments:

Click on the picture below to see my cake gallery:

Thank you for visiting my blog.

As a hobby, I bake cakes for all occasions using fondant.

Sincerely,

Jessica Dubrule

Contact me at:

Email: thedubrules@mac.com

Phone: 915.472.2172

Jessica Dubrule

Flavors

cakes and cupcakes:

simply white vanilla - most popular!
yellow vanilla
triple fudge chocolate
chocolate
cherry
strawberry
lemon
birthday cake (simply white vanilla with rainbow confetti)
pecan

cake fillings:

caramel with pecans - most popular!
cajeta
simply caramel
cream with almonds
cherry
strawberry
fresh strawberries
vanilla
cream cheese
lemon
pineapple

How to cut your cake

Cake Cutting Wilton Guide
This guide shows how to cut popular shaped wedding tiers into pieces approximately 1 in. x 2 in. by two layers high (about 4 in.). Even if a larger serving size is desired, the order of cutting is still the same. The first step in cutting is the top tier, and then the 2nd tier followed by the 3rd, 4th and so on.

The number of servings listed are intended as a guide only and offer a small portion of a cake. If cake is the only dessert and/or portions larger than 1”x2” are served, then you will have less servings than the chart indicates.

Round Tiers:
Move in two inches from the tier's outer edge; cut a circle and then slice 1 in. pieces within the circle. Now move in another 2 in., cut another circle, slice 1 in. pieces and so on until the tier is completely cut. The center core of each tier and the small top tier can be cut into 3rds, 4ths, and 6ths, depending on size.

Cake Sizes and Serving Charts

Please see the chart below for cake sizes and servings when trying to determine the right size cake for your event. If you have any questions, please feel free to email me. The serving chart and sizes below are industry standard. I use the Wilton Serving Guide to determine the amount of servings per cake size. If you want bigger slices, you need to account for that and choose a larger size cake to accommodate the serving size you want.

Please note that all my round cakes are 3", which are torted to give you 2 layers of cake and 1 layer of filling. My square cakes are two 2" cakes.

ROUND CAKES

6" round = 12 servings

8" round = 24 servings

10" round = 38 servings

12" round = 56 servings

14" round = 78 servings

SQUARE CAKES

6" square = 18 servings (cut 3x6)

8" square = 32 servings (cut 4x8)

10" square = 50 servings (cut 5 x 10)

12" square = 72 servings (cut 6 x 12)

14" square = 98 servings (cut 7 x 14)

Followers

Watermark theme. Powered by Blogger.

Wednesday, April 3, 2013

Easter Cake

No comments:

Post a Comment