Cheap Wedding Cake Places???
I am looking for a place that makes cheap wedding cakes (but good of course). Does anyone have any suggestions?
We had a large cake made for our office from Sam's. It was delicious. We used the buttercream frosting and white cake. It was so moist. Just make sure that they make it fresh for the day you want to pick it up. Also, it was cheap!
When I was searching for wedding cakes, the most cost effective option I found was Lone Star Bakery in Round Rock (the yellow doughnut place.) We ended up buying the wedding cake and the grooms cake there and for 350 people it was less than $500. They were pretty and delicious.
Please don't buy one from a grocery store/"sam's type" store. Whatever money that you think you are saving is worth spending. Go to local bakeries and shop around. You want to know and talk to the person who will make your cake.
At most weddings, the cake is more of a decorative piece, made to look pretty for pictures. Your guests will take a bite or two, just to be nice, and leave the rest on the plate.
A wedding cake made with fondant will look great but will probably not taste as good as you want it to. Buttercream tastes better, yet after sitting out for 2 or 3 hours, it won't hold up as well. More and more people are going a non traditional route these days and doing clusters of individual cupcakes or petit fours. Maybe not the look you are going for, but some people like it.
Also remember that the serving size is about the size of a deck of cards. So a 18-20 inch tier of cake should be able to feed about 40-50 people, if it is cut properly. The top tier is traditionally saved, but make sure you don't have too much cake left over.
I reccomend looking at Green Pastures, their cakes are really delicious and beautiful decorated. I have only had the doughnuts at Lone Star, but their quality on that front bodes well for them.
Above all talk to the bakers and see if you can get a sample of their creations, and see how flexible they are when it comes to flavors, decorations, pick up times etc.
I cannot give recommendations for cheap wedding cakes, but I can recommend the following bakers because I've been impressed with their cakes.
Nancy Spencer did our wedding cake and groom's cake. The cakes were wonderful and Nancy and her daughter Josephine were great to work with. I thought the price was reasonable (I wouldn't call it cheap, but I didn't want cheap for my cake). This is her website:
I have enjoyed cakes from Lucy's on several occassions. I don't know their prices.
Salt_ofthe_Earth, I agree that "At most weddings, the cake is more of a decorative piece, made to look pretty for pictures. Your guests will take a bite or two, just to be nice, and leave the rest on the plate." Which is why some people would want a cheap cake.
I don't think you have to compromise flavor entirely. I often get the two-serving squares of white cake they sell at my HEB (Parmer & I35) and they are tasty. Moister than the same-size cake squares you get at Whole Foods. If that's the cake they'd give you as a wedding cake, it would be as good as most wedding cake's I've had.
HEB cakes are moist for one reason: high ratio cake shortening. It allows the recipe to contain more sugar and stay more moist. Sam's Cakes may be assembled on the day of your wedding, but they come in frozen and are made of the same stuff. The "buttercream" icings have little or nothing to do with butter, they are also made with shortening. I'm not saying it's wrong to like them, but I do think that everyone should know what's in them. I made wedding cakes professionally at a very nice hotel in a previous life and have worked with folks from HEB, Sam's, etc. If you want to go cheap: gat sombody to make a cake with only the bottom layer real, the other layers styrofoam. Then have sheet cakes made for slicing in the back. You still get the cutting ceremony. (saving the top is beyond a waste of time. Year old frozen cake is its' own circle of hell.
For dummy cakes, distinct from simply smaller cakes, is it really a cost-saver? I never baked cakes professionally, but in my amateur experience I found that the time spent assembling and decorating was pretty intense, and I kept it really simple. If the price is right, though, I think this is a good idea (sheet cakes in the back, that is). I wonder if any of the bakeries have dummies for rent. (In Japan they do this, with a wedge of real cake inserted for the cutting ceremony).
I do agree that saving the top is a waste of time and cake. If you're sentimental, see if the bakery will arrange to make a fresh, small cake for your anniversary.
It might help a lot if you give an idea how many servings, what sort of budget, how picky, or formal, or not, you are, etc..
No bakery recs, sorry, but have to pipe in here: an 18-20 inch cake layer, cut to caterer's sizes for wedding or even "party" (slightly larger) measurements, will yield at least 100 to140 servings.
Here's a chart that worked when I was baking cakes for my brother's wedding. I found the numbers for larger servings (I made good cake) to be pretty spot on:
Look at column C.
I've also known many people who get a small "show" cake for the ceremony (and to keep for the anniversary) then pull out a sheet cake from the kitchen to slice and serve to the guests.
I agree however that not all wedding cake is bad. I happened to LOVE my cake. But it wasn't cheap, nor was it in Austin. I have ordered cakes from Lucy's as mentioned for anniversaries and other get togethers. Quite tasty.
You may also want to try Russell's. I don't know their prices, but their cakes and pastries are delightful. http://www.russellsbakery.com/
I'd like to second the recommendations for Russell's. He did our daughter's wedding and groom's cakes (he even brought them to San Antonio for us). These cakes were eaten! He's great! Maybe more than you want to pay, but at least go for a tasting. Daughter's wedding was several years ago, so I don't know his current prices.