Some helpful tips and other musings from Graham...

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Working with food coloring


Richmond, Virginia is a colorful and wonderful place to live. When it comes to working with food color there’s a few things to consider. Over the years food coloring has come a long way from the four-pack of liquid colors bought in the grocery store by every home maker preparing for their child’s birthday. Now, many more colors are available and different types of food coloring include powder, pastes and gels are available.  A rainbow of colors can be created by blending multiple colors together. It is important to know how the ingredients will impact the final result.

Firstly, if the color of the frosting is slightly off-white, this will influence the final hue of the finished color. For example, if the frosting is made with butter and a small amount of pink food color is added, it will appear peachy until the pink is strong enough to overpower the butter.

Secondly, if a liquid-based color is used, it can make the frosting softer and it may not be intense enough to achieve strong colors without diversely affecting the consistency of the frosting.

Thirdly, if a powdered color is used it may take a long time for the color to be diffused evenly throughout the frosting, which may result in blotchy color disbursement.

Finally, the color may change from when it is mixed to when it is finally served on the cake. Some colors may darken and get more intense and some colors may become lighter or even change. The changing of some colors may be due to an effect called photo-degeneration. As chemistry was not one of my strongest subjects at school what follows is a chemist’s explanation of photo-degeneration. Whatever colors you request, your baker will do what he can to ensure a good match. Always remember that the baker’s resources and options may be limited, as we are working with food coloring.



A Cake Delema


“But how will I eat cake if my head is over there, and my hands are over here?”
― Marie Antoinette

Cakes have been popular for hundreds of years and there are many variations and traditions from all over the world. Many people form their own traditions involving cake and sometimes don’t even realize that they are doing so. We are all familiar with the life events that we normally associate with cake such as christenings, birthdays, weddings and anniversaries. There are many others though that have become more popular such as family reunions, picnics, groom’s cakes, special events and just because. And with the ability to design your own cakes, the sky is the limit for the creativity involved in your cake.
But just how do you begin to design a celebrations cake, especially if you have never done so?

Just CALL US at 288-1920

How to correctly size a Wedding Cake?

When I was in school and studying Algebra, Geometry and Math, I remembered thinking “I’m never going use this, so why do I have to learn it?” Now, Ms. Watson (my Math teacher) would be very proud of me, as I apply the principles every day regarding how to correctly sizing a wedding cake.
I was recently asked by a bride, “How big is a piece of wedding cake?” I replied,” I’m glad you asked, let me show you.” I gathered two pieces of Styrofoam and some charts that help illustrate the point.
Here in Richmond, Virginia and in the South, cake is typically more like a pound cake consistency, which is a denser than the sponge type cakes used in the North and other regions of the United States. The resulting wedding serving size is 1” x 2” x 3” (equals 6 cubic inches). (The larger birthday cake serving is typically 1.5” x 2” x 3”.)

By tradition, most wedding cakes are round, symbolizing eternity from the shape of the rings which are exchanged during the ceremony. The correct way to calculate the number of servings from a round cake is to first calculate the area of the tier ( ), then multiply by its height (3 inches) then ask divide by six (cubic inches per serving). Let’s assume the value of pi (π) is 3.14. Regardless of the size of the tier, the formula remains the same. The formula looks like this;

Example: a 10 inch cake (has a radius of 5 inches) and its formula would look like this:formula2

Occasionally other shapes are used for weddings and each shape has its own mathematical formula for calculating their yield. Obviously, after calculating the yield it is important to cut the cake properly in order to achieve the correct yield. A good cake artisan will provide cutting instructions with each cake for the caterer or server to use.
Ms. Watson would be very proud of me, as I now use her lessons and formulas every day.

Freezing the top tier

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Richmond, Virginia is experiencing a rapid growth in loft and studio apartments. These apartments often have small refrigerators and even smaller freezers, most not being big enough to store a 2 pound bag of peas- let alone the top tier of your wedding cake. Thus, freezing the top tier may be difficult. Should you live in a loft, studio, apartment or even a house with a small freezer, I still want you to enjoy the sentimental value of celebrating your first anniversary with the top tier of your wedding cake.

At the cakery, we have freezer storage space where we can freeze a limited number of top tiers and will do so complementary on a first-come first-served basis. Please let us know if you are considering freezing the top tier, but do not have the space…we will store it for you…

If you are able to store your anniversary tier yourself, directions can be found on this blog titled Wedding Cake Handling Instructions (Paragraphs 3 and 4)pre vacation 039.

Happy 1st Anniversary!

Cake Tasting

Each cake tasting visit will be conducted with Graham and will last for 1 hour. Our comfortable setting located at 718 N Cleveland Street, Richmond Virginia, has everything you need to help you select your cake. We encourage you to bring any photographs or ideas with you. The bride’s room will seat you and 2 guests most comfortably, enabling us to cover everything within an hour. It is recommended that the decision makers attend the visit. Up to 4 guests can be accommodated; however, this typically results in an incomplete visit.

The purpose of the visit is:
To introduce you to the easiest way of selecting a wedding cake that meets your needs.

We do this because you may not have ordered a wedding cake before and your cake is the centerpiece of your reception. This visit will be the best use of your time and you will be a knowledgeable consumer about a very important investment you are about to make.

By the end of the visit you will have an idea for your cake and a realistic budget to work from, both of which are flexible. You will be given an information folder which includes your personalized cake concept, your initial budget and some samples to take with you to enjoy.

The CAKE has 4 characteristics to be considered…they are:

Artistic decoration and DESIGN
Eating quality, FLAVOR

PRICING – Once the characteristics are known, this allows a cost per serving which is used in calculating the cost of the cake.

Number of servings X Cost per serving, plus tax (5%), plus delivery (starts at $50)

An initial investment of one half secures the date, with the final investment due 2 weeks before the wedding. Updates to your agreement can be made at any time up to 15 days prior to your wedding day. Checks and cash are accepted.