family traditions

Grooms Cakes? We got it!

When deciding on this blog post topic, and scrolling through our personal library of cakes we came across the cake pictured below. It is by far the largest cake we have ever made for a groom, and we LOVE it soooo much.

Clemson Fondant Cooler Cake by Pink Pineapple Cakes

Immediately Kate and I started going down memory lane and discussing all our other grooms’ cakes. Then it hit us. We have found a large group of people that don’t know what a groom’s cake is, or what tradition it represents, in this blog we will answer some of the most common questions we get about this cake.

 So, without further ado….

We present to you tHE GROOMS CAKE….. (bows head like Lumiere in Beauty and the Beast)

What is a groom’s cake, and where did the tradition start?

The tradition began in England, as the grooms cakes usually had stronger flavors like chocolate, alcohol, and spices. Thought to be more suited for the male, where Bridal cakes tended to display the lighter fruitier flavors.

The groom’s cake is usually a gift from the bride to her beloved as a token of appreciation and love. (Now isn’t that sweet!)

When is it served?

The grooms cake tends to be served at the Rehearsal dinner as the dinner is usually planned by the groom’s family and tends to honor the groom. On occasion the Grooms cake is served along with the Bridal cake as the flavors can very well complement each other.

How do I decorate the cake?

This is the fun part! Since it’s for the groom you can do just about anything. You can pay homage to his Alma matter, favorite sport team, hobbies, talents, profession. We have had brides choose to incorporate a special memory between the two of them or represent the groom’s heritage.

So there you have it. A little history, a little romance, and a whole lot of cake!

The Secret is in the Sauce

Ladies and gentlemen…. (mostly ladies since that is our following group)

We are here to spill the secret behind our amazing strawberry buttercream that has everyone talking. If you have not tried it, you are missing out and you need to call us to make sure you have it in your life.

As many of you know we believe in using fresh ingredient and everything is made to order. That simply means to many people’s dismay that we don’t have cakes just hanging around. We literally bake when the order is placed.

As well as baking to order we make all our jams and sauces in house. Including but not limited to our caramel, ganache, blueberry, lemon curd, coconut cream, lime, passion fruit and many more.

Usually when we mention that, people’s eyes get really big and behind them, I see the questions “but do you really”

We are here today to answer yes, we do.

In the case of our strawberry jam, we not only make it from scratch we pick our own berries. It has become a family tradition of sorts. The moment strawberries fill the fields we make it a day and take the whole family strawberry picking.

It’s amazing

That is then followed by a strawberry jam making MARATHON!!!!

Here is how we make our jam:

The night before we wash the berries, take the greens off and quarter them.

We then place them in a large bowl with a splash of Balsamic vinegar cover them and let them rest overnight.

The vinegar begins to break down the strawberries and they start releasing their amazing juices. This also allow us to use less sugar the next day.

The next morning, we place them in a LARGE pot add some sugar and bring them to a boil and stir constantly. You don’t what to stop stirring so that the berries do not get stuck to the bottom and burn.

Once the berries are soft saucy, we stop and use our immersion blender to chop up the bigger pieces.

Here is the Recipe for people like our CEO Rebeca who can’t do anything without following the steps:

2 pounds fresh strawberries, hulled

4 cups white sugar

1/4 cup lemon juice

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

The wonderful thing about having this jam handy is that you can use it for anything. We obviously use it in our buttercream, but it’s also perfect on toast, in yogurt, on ice cream, in your smoothies, and sometimes just a good spoonful by itself