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Wedding Cakes

Wedding Cakes are often the focal point of Wedding Receptions. They come in all shapes, sizes and flavors. Choosing the right taste and look can be tricky, and should not be taken lightly, but is also one of the best parts of planning a Wedding.

Flavors of cakes is limited only by the imagination and pallette of the Bride and Groom. Start first with cakes you love. It can be something traditional you loved as a child, or a cake you enjoyed together as a couple.  Most bakeries will have at least 20-30 to choose from, some are known for a flavor they specialize in. The great thing about Wedding Cakes is there are layers, so you can choose more than one, hopefully flavors that complement one another. Arrange a tasting to see what best appeals to you.

The design of the cake can vary also. From the traditional to grand to off the charts, Wedding Cakes designs can be a fun aspect of the overall reception. The look and feel of  the Wedding Reception and Wedding Ceremony are a great inspirations to design. Carrying on a theme, color or aspect of the Event can be be part of the design process.  Do some research before meeting with your Baker. With Google, Pinterest, Facebook and Websites there are plenty of resources at your fingertips. Ofcourse meeting with your Baker will give you a chance to see what they have done in the past and are capable of making for your Weddding.

In the end have fun with picking out your cake and your Wedding Day as a whole. It’s part of sharing your love with your new spouse and the start of your life togehter!

Wild about Wedding Cakes!

Wild about Wedding Cakes!




One Classic Drink

With special thanks to http://www.bevx.com

The Manhattan (recipe) is a classic cocktail invented in a bar of the same name in 1874. The original calls for just three ingredients: 2 ounces of Rye Whiskey, 1 ounce of Italian Sweet Vermouth, and a couple dashes of bitters. Stir with ice, don’t shake, and strain into a chilled cocktail glass (erroneously called a martini glass in some circles).

The above paragraph likely seems harmless enough to most folks but I have already started a screaming fit somewhere. The first order of contention is the Whiskey. Some are insistent that it must be Rye while others are happy to make theirs with Bourbon. What’s the difference? In most cases Bourbon is sweeter than Rye so the resulting drink is sweeter as well. The second area of disagreement is the age-old argument of shaken versus stirred. I’ve had them both ways and I like them both ways with the shaken being a bit colder with small flecks of ice and a bit more diluted, which isn’t a bad thing.

Knowing how to make a Manhattan is as easy as reading. Practice will make it better and allow you to explore the subtle variations. It also builds the comfort required to make a few tweaks. Substitute the Rye with Irish or Canadian Whiskey and you have a new drink.  Swap the Italian Vermouth for French and another variation is born. Swap the bitters for Absinthe, Amaro, or Fernet and yet another set of variations are born. The possibilities are endless. Then of course there is the last old argument concerning the garnish. Do you finish the drink with a Maraschino cherry or a lemon or both? I like mine with a twist.