Wedding cake

Wedding cakes

Every wedding is someone’s big day

Josefin bakes imaginative and delicious cakes and pastries for individuals and businesses looking for something special for a birthday, wedding or party. Brides and grooms can order everything from the classic white wedding cake and flying Star Wars ships to complete dessert tables based on a theme, mood or colour scheme.
A cake from Josefin takes from 8 hours to bake. A classic white three-tier cake, decorated with real flowers, takes around 14 hours to make. An arrangement featuring sugar flowers can take anywhere from 6 to 20 hours to create.

Which flavours and ‘styles’ are most popular for weddings?

— During the summer months, fresh and more tangy flavours are most popular – simply put, lighter flavours. The design can be nature-inspired and rustic, or grand, but stylish. The colours that have dominated my work in the 2018 season are burgundy, pale pink, white, green and, to some extent, navy blue with touches of gold.

How is the cake delivered and how should it be served?

— My cakes come in a cake box sized to accommodate the greater height and width they usually have. I always deliver my cakes myself, unless they’re collected by friends or the bride and groom’s parents. Guests usually cut their own slice, unless it’s been arranged for the catering staff to do so. The most common question is ‘how do you cut the cake when it’s so tall?’, and my answer is that it feels very natural to cut narrower slices when the cake is tall. Unlike a cream cake, it doesn’t collapse when you cut into it either. For example, I use a different base to the traditional princess cake base, and a butter-based filling, which provides stability.

How much does it cost?

— A low base price for a tiered cake starts at 75–80 kr per slice and can go up to 140–150 kr per slice. On top of that, there are usually costs for decoration, flowers, delivery and tasting.

Are there any budget options?

— It’s often possible to buy individual dessert items such as cupcakes, cake pops, macarons and pralines at a lower price per piece. Whether this is a budget option depends, of course, on how many different types you choose. I usually recommend 1–2 pieces per type of dessert per guest, as guests often want to try a bit of everything and then have seconds of the ones they liked best. Your confectioner should be able to help and suggest options at different price points.

Do you have any fun ‘wedding memories’?

— My most cherished memory is making my best friend’s wedding cake, complete with a macaron tower. Every wedding is someone’s big day, and that’s what I always keep in mind in my work, but that day was, of course, something truly special!

Josefin Emteryd
Cake Designer,
THE CRAVING SOLUTION
Stockholm
www.thecravingsolution.se

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