TIPS FOR BAKING YOUR OWN WEDDING CAKE
Daniel Jarzembowski does all his own baking and decorating, usually working from midnight until 6 a.m. the day before the wedding so the cake is guaranteed to be the freshest it can be.
And Jarzembowski's work isn't done once the cake's delivered. With some help from his assistant, Brenda Brown of Highland Park, and often his brother, Jerry, he assembles the cake at the reception, carefully arranging each layer, adding the flowers and designing the cake table. For an added fee, he also provides an elaborate sweet table, and he'll even stick around for the reception when he delicately pipes some ganache of the couple's initial on each plate before serving.
"I have a master recipe that I do variations on," he says, rattling off a variety of flavors and fillings for his cakes, "but I won't divulge my recipe until I become famous," he laughs.
Jarzembowski's cake recipes are his trade secret but he's happy to share his technique for a flawless presentation:
* Remove layers from oven when done baking and let cool until still slightly warm. Double wrap the layers in aluminum foil and quick chill in the freezer for a few hours until the centers are quite cold. Not only does this make the layers easier to slice horizontally but there also won't be any crumbs.
* Frost the (cold) cake immediately (that helps keep the cake moist), then refrigerate and keep chilled until right before serving.
* When transporting a cake, do not assemble. Line your trunk or van with egg-crate foam to eliminate sliding and to absorb the shock of bumpy roads.
* If using fresh flowers, make sure that they are indeed edible and from a reputable organic grower. If in doubt, stick flower stems in plastic floral vials before applying.
* When making a tiered cake, stick plastic straws vertically in each layer to provide more support.
Excerpted from: Tiers of joy - Royal Oak baker makes wedding cakes that are as spectacular to see as to eat (Daniel Jarzembowski, Flower to Flour Bakery, Detroit, Michigan)
Source: Kate Lawson, Detroit News - Thursday, June 8, 2000
Daniel Jarzembowski does all his own baking and decorating, usually working from midnight until 6 a.m. the day before the wedding so the cake is guaranteed to be the freshest it can be.
And Jarzembowski's work isn't done once the cake's delivered. With some help from his assistant, Brenda Brown of Highland Park, and often his brother, Jerry, he assembles the cake at the reception, carefully arranging each layer, adding the flowers and designing the cake table. For an added fee, he also provides an elaborate sweet table, and he'll even stick around for the reception when he delicately pipes some ganache of the couple's initial on each plate before serving.
"I have a master recipe that I do variations on," he says, rattling off a variety of flavors and fillings for his cakes, "but I won't divulge my recipe until I become famous," he laughs.
Jarzembowski's cake recipes are his trade secret but he's happy to share his technique for a flawless presentation:
* Remove layers from oven when done baking and let cool until still slightly warm. Double wrap the layers in aluminum foil and quick chill in the freezer for a few hours until the centers are quite cold. Not only does this make the layers easier to slice horizontally but there also won't be any crumbs.
* Frost the (cold) cake immediately (that helps keep the cake moist), then refrigerate and keep chilled until right before serving.
* When transporting a cake, do not assemble. Line your trunk or van with egg-crate foam to eliminate sliding and to absorb the shock of bumpy roads.
* If using fresh flowers, make sure that they are indeed edible and from a reputable organic grower. If in doubt, stick flower stems in plastic floral vials before applying.
* When making a tiered cake, stick plastic straws vertically in each layer to provide more support.
Excerpted from: Tiers of joy - Royal Oak baker makes wedding cakes that are as spectacular to see as to eat (Daniel Jarzembowski, Flower to Flour Bakery, Detroit, Michigan)
Source: Kate Lawson, Detroit News - Thursday, June 8, 2000
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