Dessert Bars & Cupcakes: How Many Do I Need?

Do you want to be the person who runs out of dessert?

I get asked all of the time: how many cupcakes should I order for 100 guests? How many pieces of dessert should I get for 30 guests?  Are you sure I need enough cake for 1 slice per person?

When I reply with a number-- most people say, "WOW, that sounds like a lot." To be frank...here's why you're wrong.

Recently, I was involved in a big event (let's pretend it was a wedding) and we created a fancy and fabulous dessert bar instead of placing individual trays on pastries on each table. Here's what happened: I recommended to the client that we figure on 3.5 - 5 pieces per person.  The client said, "WHOA--- that sounds like a lot." Their response was that when they place a platter of 30 pieces of dessert on a table- there's TONS of leftover-- My response was, of course-- you have to be polite at a table of 8 people when they put a tray of 30 pieces down.  You'll take one or two to be polite, so everyone gets some. Would you be the greedy one who gets the platter first and grabs 5 pieces? Probably not.

Now, that's switch it around, you're in a line of people at a beautiful and abundant dessert table - and there are 5 different choices for dessert -- what do you do? Try one of each?!?  Of course! Everyone will take one of each (5 pieces per person).

Begrudgingly, I settled on 2.5 pieces per person. GUESS WHAT??! They ran out.

My point is this: Do you want to be the person who runs out? Probably not.  So here's my suggestion when it comes to servings.

Cupcakes: 1 - 1.25 per person
Cake: 1 slice per person
Miniature Desserts:   Mini Dessert Only, 4-5 pieces per person.  Cakes and Mini Desserts: 3-4 pieces of dessert per person, .75 pieces of cake per person.

You may be asking where am I getting the fraction of a piece of dessert or cake from? Well, this is pastry chef talk for: some people will have 1, some will have 0...let's plan in the middle.

Don'ts for Dessert Bars, Cakes and Cupcakes:

DON'T: Plan on serving 1/2 slices.  This is the most absurd idea I've ever seen printed on TheKnot.com! First of all, the cake may be good, but your guests will want to know WHICH BAKERY plans on such tiny pieces of cake. DO: Choose a less costly cake or dessert option.

DON'T:  Have too many dessert options.  The more flavors you have, the more pieces you'll need per person. DO:  Limit the flavors to 2 types of cake or cupcakes, 4-5 maximum different flavors/types of dessert on a dessert bar.

DON'T: Be the person that thinks that no one eats dessert.  When it's free-- people will eat it! DO: Choose the appropriate number of pieces per person
Cupcakes: 1 - 1.25 per person
Cake: 1 slice per person
Miniature Desserts:   Mini Desserts Only, 4-5 pieces per person.  Cakes and Mini Desserts: 3-4 pieces of dessert per person, .75 pieces of cake per person.

DON'T:  Lie to your baker about your guest count to bring down the cost of your dessert bar or cake.  When you run out, the first thing you'll do is drop their name-- in a bad way. DO:   Tell your baker about your budget and dilema.  We're always happy to help a bride or groom who is honest and flexible.

3D Sculpted Rainbow Cake

 

We created this fabulous 3D sculpted rainbow cake for one of our most loyal customers! The rainbow even included rainbow cake inside! Layers of red, orange, yellow, green, blue and purple cake stacked inside to mimic the exterior.  Sophia's name is cut-out in sugarpaste letters and stands on top.  We even created a custom cloud shaped board for the cake to sit on! 

For more photos and details visit out Facebook Page: www.fb.com/artisanbakeshop

Artisan Bake Shop - 265 Walnut Plain Road, Rochester, MA 02770 - www.artisanbakeshop.com - Phone: 508-763-4905

Oceanfront Weddings

Heat and Humidity + Cake = Acid Reflux for this Baker!

 

My staff will tell you that I lay awake at night thinking about timing for delivering wedding cakes.  I load up on Prevacid for the summer.  Full panic ensues when I see a temperature over 80 degrees.

 

A funny thing happened the other day: a Cape Cod summer bride wanted to know why the colors on her cake started to run and a starfish fell off after being outside in the summer for 5 hours.   She seemed disappointed, I felt confused.

 

I thought: what else would you expect to:

-be baked, frosted, stacked on top of one another and weigh 20 pounds, intricately decorated with 100% edible items, travel in a car over the bumpy road, then sit under a tent outisde in the summer heat for 5 hours, serve 150 people, and last but not least NOW taste really really great AND still look absolutely photo shoot-ready PERFECT?

 

Want answers? Just take a look at this video:

http://www.youtube.com/watch?v=XGB99v-7Yec

 

A few facts:

Buttercream includes butter as an ingredient.

Butter gets soft when stored at room temperature 72 degrees F

Butter completely liquifies at 82.6 degrees F.

The moral of the story: butter melts and that's what makes buttered popcorn taste so good.

Shortening melts at 109 degrees F.

Melted shortening does not taste good.

 

 

Anchors, Anchors, Everywhere!

Anchors, Anchors, Everywhere on every single cake!

I just had to post the gorgeous anchor cakes that we've been creating in the last few months!

From cupcakes in blue to wedding cake in white, we love anchors on any dessert.

Photo Credit: Corinna Raznikov Photography

Anchor and Nautical Stripe Cupcake in Navy Blue & White

Photo Credit: Corinna Raznikov Photography

White Wedding Cakes

Cupcake Stand Topper Cake with Anchor and Rope with coordinating Cupcakes with anchors, nautical stripe and ocean details.

Photo Credit: Corinna Raznikov

Fushia Pink and Coconut Tiered Cake with pearl white anchor

Grand SeaShell Wedding Cake

@ Belle Mer, Newport, Rhode Island

We created this 5 tiered wedding cake for a grand seashell inspired wedding in Newport, Rhode Island.  Eight pounds of edible shells and edible gold coral cover the cake in a heavy cascade.  We custom designed the stand and tablescape for the bride which included a glass table top lifted by glass cubes, the table is covered in edible 'sugar sand' with a monogram and real sea shells.

Textured Buttercream Wedding Cake

Textured Buttercream Wedding Cake

Budgets....everyone has one, and we do our best to help all of our brides get the look they want within their budget. 

This cake was created for a bride at Beverly Yacht Club in Marion, Massachusetts and featured a textured pulled star buttercream similar to the Couture Wedding Cake picture at the bottom. 

The bride's budget didn't allow for individual sugar flowers from the original design (super labor intensive and therefore very expensive) so instead we utilized a similar technique in buttercream!

http://simirabinowitzphoto.com

Artisan Bake Shop

South Coast's Finest Pastry Studio

Serving Cape Cod, South Coast, Newport and Bristol RI

www.artisanbakeshop.com

508.763.4905

Cake Lingo!

So you book a tasting and you sit down and the designer asks, "So what would you like your wedding cake to look like?  Do you like scrollwork, filigre, quilting, Swiss dots....tell me about your style."  And you think, what the heck is scrollwork? 

Scrollwork and filigre can bring a design from simple to elegant, or even elevate a cake to ornate.  Scrollwork is labor intensive and takes a very steady hand and a designers eye:



Modern "S" Scrolls: fill the entire side of a tier and are uniform, repeating and modern

'C' Scrolls are used to cover the side and top of a tier and are piped in varying sizes to create a pattern which is non-repeating. 

Quilting: is completed on fondant cakes, a tool creates indentations in a diamond pattern.  The cross of the quilting can be filled in with pearls. 

Filigre Scrollwork:  is elegant and flowing,  a classic detail for any design.

Champagne Pearls:  look like bubble in a champagne glass, varying in size from tier to tier, this design is visually appealing and draws your eye to the top of the cake

Swirls & Dots:  whimsical and fresh in design, this type of piping is free-flowing and creates a cake that Alice and the Mad Hatter would love.

Swiss Dots: three tiny dots evenly spaced on the tiers is a classic piped design and can be utlized on formal and informal designs. 

Cape Cod in Cake!

We love seaside cakes! For one reason, they can be so different.  There is classic navy nautical, then there is modern blush tone seaside, and then even tropical beach-- so many options and so little time!

Credit: Corinna Raznikov Photography

 Above: (photo credit: Corinna Raznikov Photography)  Custom Navy and White Classic Nautical Cupcakes and Cake:  anchors & starfish

Above: Sugar Frangipani Flowers with Coral Colored Starfish, Sugar Pearls and White Chocolate Seashells

Blush Tone Starfish and Seashells with Pops of Fushia Hyacinth and Tiny Edible Sugar Diamonds.

 

 

South Coast's Finest Pastry Studio:

Artisan Bake Shop

www.artisanbakeshop.com

 

Contemporary Black & White Wedding Cakes

We created this wedding cake display for a black, white and rhinestone themed wedding on the South Coast of Massachusetts.  Believe it or not- these are buttercream frosted (skipping the fondant!).  The bride enjoyed bows, rhinestones and brooches and we used this theme to string from cake to cake for a cohesive design. 

One of the greatest elements of this design is the ability to incorporate 5 different cake flavors!

Rhinestone crusted cake pedestals, in varying heights, were designed by our artist to give each of the cakes the attention they deserved. 



Bread.  One of the most coveted foods for humankind.  It can be slathered with peanut butter, used to soak up the remainder of broth in your soup bowl, or enjoyed simply fresh from the oven.

Americans, however, do not appreciate bread for what it is supposed to be. A simple food made of 3-4 ingredients, meant to enjoy, at most, a day after it was baked.  We are programmed to believe that bread is meant to be soft inside and out.  Crusty is not a word that most Americans would like to think about when it comes to purchasing a loaf.

In the United States, bread is taken for granted.  It is left on the counter for a week or more and eaten without thought of its age.  When mold does not appear, due to the huge amount of chemicals and stabilizers, it is continued to be munched on without thought. 

When I first started making bread six years ago, I was proud of my artisanal loaves: caramelized, crusty, hearty, and simple. Much to my surprise Americans saw my bread as: burned, stale bricks.  Customers would purchase a loaf on Saturday, and rant and rave with a Wednesday morning phone call that their bread, which had been left in the bread box was (GASP!) moldy.  I was annoyed, shocked and most of all devastated.  

When did this happen? When did Americans come to see bread as a food with no expiration date, and an unlimited shelf life?

Travel to Spain or France and bread is coveted in its own reusable bag, carried carefully from the bakery and eaten that day.  The following day it is toasted or used as croutons.  One day three it is ground into bread crumbs or tossed to the birds.

I wait each June for the first phone call of the season.  What I call, the moldy bread call.  And each year, without delay the day comes.  At that point I gave up.  I realized it was a futile battle.  Definitely not worth the fight.

These days, my breads are available in my little storefront baked only on Friday and Saturday for a discerning clientele.   Those who understand Good-Old-Fashioned-Bread.  I do not advertise, I do not tell customers that we make bread.  We have a few diehards who come in on Friday at Noon and then again on Saturday morning.  Yes, they ate the whole loaf between those days.

Sunday May 20, 2012

at

Click Here for More Information

Our fabulously sweet menu will include:

~ Panna Cotta Custard with Strawberry Gelee ~

Wicked Chocolate Pudding

~ Coastal Berry Pie Shots ~

Sweet and Tart Lemon Squares with Raspberry Paint

~ Outrageous Brownie Slabs with Arruda's Farm Coffee Milk ~

Taste of SouthCoast
Sunday, May 20, 201212 NOON - 5PM
CUSTOM HOUSE SQUAREDOWNTOWN NEW BEDFORD

For More Information Visit:

http://www.downtownnb.org/taste2012.html

Celebrating the Sea in Cake

The coast and the sea draw inspiration for just about every event on the South Coast and Cape Cod. 

Below, you'll see a few unqiue cakes that we've created to celebrate the beautiful cities by the ocean and our unqiue whaling history. 

All decor is completely edible and handpainted on sugar in edible pen-and-ink by our in-house artist.  These cakes are not only beautiful, but celebratory of the nautical history in Massachusetts. 

Whale Boat and Crew in celebration of the National Historic Whaling Park 15th Anniversary

Cityscape circa 1850. Available in scenes from historic Nantucket and New Bedford Massachusetts

Award-Winning Cakes from the South Coast's Finest Pastry Studio

Web: www.artisanbakeshop.com  Phone: 508-763-4905



A Sweet, Sweet Favor

What better way to thank your guests for sharing in your big day than with delicious treats packed into adorable containers!  From S'mores, to Cookies, and even Cake Push Pops- you can wow your guests with a little goodie that fits your style and is delicious, too! 

S'Mores Favor: Tiny Box with all of the fixings.  Available in Classic with Honeymaid Graham Crackers and Hershey Chocolate or Premium with Valhrona Chocoalte, Homemade Graham Crackers and Homemade Marshmallows.

Classic Cookies: Rolled Oat Butter Crunch (shown) or how about our best-selling Oatmeal Raisin Berry.  All packed into a neat sleeve with a custom sticker!

 

Mini Cakes:  Place one at each place setting at the wedding, or give as a gift to each bridesmaid!

The newest trend in sweets CAKE PUSH POPS! Remember those Orange Sherbert Push Pops from the Ice Cream Truck? Well now, these lovelies are layered cake and icing and yummy fillings and can include a custom sticker and ribbon tie!  We can even color coordinate the cake flavors for your wedding.


We look forward to your next event and creating a custom favor to match your style!
Have a Sweet Day,  Meredith


Award-Winning Cakes from the South Coast's Finest Pastry Studio
www.artisanbakeshop.com

Bridesmaid's Mini Cakes

A tiny tiered cake as a Thank You to your Maids, Matrons, and Moms is such a throughtful gesture!

Each cake coordinates to the individuals birth month color or favorite color and can include such fun decorations as a tiny flower, monogram and more!

Packaged in a box with custom ribbon tie and monogram sticker, these cakes can be delivered for the rehearsal dinner or placed in the hotel room as a surprise!



Lemon Raspberry Cheesecake Cake Push Pop

You haven't heard of cake push pops?

What!? Ok, well here goes....


Remember those Flintstones Sherbert Push Pops from the school cafeteria and the ice cream truck? Well, we replaced the frozen stuff with cake, filling and icing.  And put it all into a portable treat!

Devilish Chocolate and Vanilla Filled Cake Push Pop

Excited yet?  We are! So yummy, super cute -- and any dessert attached to a stick has credentials in our book!

Skip the traditional cake, bake sale table, dessert bar and go directly to these fun, novelty wedding treats. 

No plates, forks or spoons needed with this wedding dessert trend.
 

Caramel Macchiato Cake Push Pop

Choose any flavor of cake, filling and frosting to coordinate with your day. You can even color coordinate these treats for a bridal shower or even a bachelorette party!

With flavors like Margarita, Pink Champagne, Caramel Macchiato, and Lemon Raspberry Cheesecake- you are sure to be able to please everyone on your list!

Cake Push Pops by: 

Serving Southeastern & South Shore Massaachusetts, Cape Cod, Tiverton, Newport & Bristol RI with award-winning wedding day sweets since 2006.
www.artisanbakeshop.com Ph: 508-763-4905 

Pink Ombre!

If you say ombre - we say YAY!  Here is a fabulous example of an ombre design (one color varying from light to dark on a tiered cake) for a wedding with a pink theme.   From fushia to light bubblegum pink- even the ribbons are edible! Cheers, Meredith

Serving Southeastern & South Shore Massaachusetts, Cape Cod, Tiverton, Newport & Bristol RI with award-winning wedding day sweets since 2006.
www.artisanbakeshop.com Ph: 508-763-4905

 

Wedding Cake Inspiration

Your wedding day reflects your personal style, and so should your wedding day sweets!  White cakes inside and out are no longer the norm; the sky is the limit when it comes to design and flavors. 

Inspiration may come from your dress, the location, or a wedding theme, but in this case inspiration was drawn from the invitation.  Cherry blossoms, and their signature colors: varying pinks and chocolate brown branches were used as a recurring theme for decor and the bride chose to use the flowing branches on her cake for this small intimate affair.  

We love inspiration in any shape or size, and we look forward to seeing your wedding inspiration when you meet with us for a wedding consultation and tasting! Cheers, Meredith

Serving Southeastern & South Shore Massaachusetts, Cape Cod, Tiverton, Newport & Bristol RI with award-winning wedding day sweets since 2006.
  www.artisanbakeshop.com  Ph: 508-763-4905

Check out our Easter Menu!

Easter Menu 2012

 

Order from Easter Menu through Wednesday April 4, 2012
Special Orders Which ARE NOT on the Menu Close Monday April 2, 6:00pm

Place Orders by Email artisanbakeshop@gmail.com (you will receive a confirmation) or Phone: 508-763-4905

Pick-Up on Saturday April 7, 2012: 10:00am-4:00pm

TARTSLemon: 9” Sweet & tangy lemon custard with whipped cream & candied lemon peel. Serves 10. $25

Banana-Berry: 9” tart with a creamy custard filling, fresh raspberries, bananas, & blueberries. Topped with whipped cream, fresh berries & banana chips $25

CUPCAKES:12 Easter Cupcakes: 4 vanilla & 4 chocolate cupcakes with vanilla buttercream, 4 red velvet with cream cheese & fanciful Easter décor. $27.00

FAVORS/GIFTS:Personalized Easter Egg Sugar Cookie: 5” egg cookie with stripes and dots in teal, yellow, orange. Cello bag with ribbon tie. $3.75. Add personalized message/name up to 9 characters

Mini Pastry Tray: $32Premium Select Dark Chocolate Dipped Strawberries, Asst. Petit Fours, Lemon Tarts, Coconut Macaroons, Chocolate Mousse Tarts 30 pieces.

Chocolate Mousse Cups: for Passover. Dark chocolate mousse in cups with whipped cream and chocolate coin décor. Gluten-Free $3 each

Strawberry Charlotte: A ring of ladyfingers layered with Bavarian mousse and fresh strawberries and vanilla cake.
7” Cake. Serves 9-12. $30

Chocolate Mousse Pie: Dark chocolate mousse in a ganache glazed chocolate crust, with whipped cream and chocolate shavings. Serves 8. $18

Carrot Cake: 7” round double layer with fresh carrots, pineapple, coconut & toasted nuts with cream cheese icing. Serves 12-14. $34

9” Pies:
Wild Blueberry $15.50
Key Lime $18.00

9” Quiche: $15.50
Bacon Parmesan
Maple Sausage & Roasted Red Peppers
Cheddar Cheese & Herb

Rolls:
$3.00/dozen. Sold in full dozens only
1 dozen Soft Buttermilk
1 dozen Multigrain
1 dozen Chewy Ciabatta

new! Cake Push-Pops!

Available in any cake flavor & filling choice with a choice of vanilla or chocolate buttercream frosting. 

How about strawberry shortcake for July 4th!

How about Chocolate cake with Bailey's Irish Cream for a Bachelorette bash!

Add a gerbera daisy, a cute ribbon tie!

We love Cake Push Pops!

A Cake Designed for Your Wedding Day 

I pride myself on the Perfect Combination of Style, Taste and Service!

First Contact

Our wedding package includes lots of frequently asked questions, price ranges and lots of other information.  If you send us specific pictures, I may be able to send pricing, but we recommend coming in for an appointment-or via Skype or phone-so we can talk about your vision, and what is important to you about wedding day- and most importantly your cake!

Initial Meeting

Make an appointment- in-person, or phone- we’ll talk about design, options, different coverings- like fondant vs. buttercream, and answer all of your questions.   I’ll send you home with a complete packet of sketches, prices, and delivery information.

Are we a good fit?

If you enjoyed the samples and are excited about the possibility of working together, reserve your date by sending  a deposit

The Collaboration

Sometimes you’ll need a second meeting at the shop to focus on your cake design and details, Together we will capture the look and feel of your wedding day- and develop a flavorful dessert to be proud of.

Counting Down to the BIG DAY

20 days prior to the big day the number of guests will be finalized- along with any little details- fresh flowers, cake plates/stands, all the little details. 10 days prior the final payment is due.

A No-Worries Wedding Day

Check us off your to do list. We will coordinate anything that relates to a successful delivery and set-up including contacting the florist, the hotel or the caterer. Be confident that on your wedding day you do not need to worry about the details of the cake, Artisan Bake Shop will manage everything for you.

I look forward to seeing you soon to design the cake of your dream!
-Meredith

Kids!Cupcakes!Class!  @ Artisan Bake Shop
Artisan Bake Shop   265 Walnut Plain Road   Rochester, MA 02770

Our most popular event!   Kids or Teen Classes!  $27.00 per child
-One-hour class includes one dozen cupcakes that your kids decorate with fun colored buttercream and learn how to make lots of decorations from fondant and then we box up the dozen and you take them home!  
-Up to 8 children per class, space is limited, you are welcome to stay with your child, but our shop is very small. 

-Decorating is both structured and free-time, pre-made decorations available for the little kids too!   

-One dozen cupcakes: flavors are fun and kid friendly.  No nuts!

Kids! Ages 5-12: School Vacation Dates:

1.Monday February 20, 2012.  1:00pm-2:00pm                      2.Monday February 20, 2012.  3:30pm-4:30pm         

or
3.Tuesday February 21, 2012.  1:00pm-2:00pm                      4.Tuesday February 21, 2012.  3:30pm-4:30pm
or
5.Monday April 16, 2012.  1:00pm-2:00pm                             6.Monday April 16, 2012.  3:30pm-4:30pm
or
7.Tuesday April 17, 2012.  1:00pm-2:00pm                             8.Tuesday April 17, 2012.  3:30pm-4:30pm                           
Teen! Ages 13-18: School Vacation Dates:

9.Tuesday February 21, 2012.  11:00am-Noon

or
10.Tuesday April 17, 2012.  11:00am-Noon 

 - - - - cut here- - - - - - - - - - - cut here- - - - - - - - - - -cut here - - - - - - - -cut here - -

Kids!Cupcakes!Class!    ONE FORM PER CHILD!  $27.00 per child per class

Please call/email ahead to ensure dates/times are available, space is limited.   Then we’ll give you more information on how to sign up! Phone: 508-763-4905  or  artisanbakeshop@gmail.com

Parent/Guardian Name (first/last):____________________________________Phone:_____-_______-_______

Your Email Address:_________________________________Child’s First Name:________________Age:____

Kids! Ages 5-12: School Vacation Dates: (check date with date which is applicable) $27/ 1-hour class.

OMonday February 20, 2012.  1:00pm-2:00pm                   OMonday February 20, 2012.  3:30pm-4:30pm      
OTuesday February 21, 2012.  1:00pm-2:00pm                   OTuesday February 21, 2012.  3:30pm-4:30pm
OMonday April 16, 2012.  1:00pm-2:00pm                                 OMonday April 16, 2012.  3:30pm-4:30pm

OTuesday April 17, 2012.  1:00pm-2:00pm                                 OTuesday April 17, 2012.  3:30pm-4:30pm                                    

Teen! Ages 13-18: School Vacation Dates: $27/ 1-hour class.

OTuesday February 21, 2012.  11:00am-Noon                    OTuesday April 17, 2012.  11:00am-Noon 

$27.00 per child per class.  Paid:   YES   NO    Check ___#______        Cash ____

Mailing Address & Class Location:  Please call/email ahead to ensure dates/times are available, space is limited.   Then we’ll give you more information on how to sign up! Phone: 508-763-4905  or  artisanbakeshop@gmail.com

Artisan Bake Shop         265 Walnut Plain Road               Rochester, MA 02770