Jamie Hoffman, owner of Yuma Couture Cakes, adds the final pieces to a cake that she is working on in her home bakery.
As far as cake tastings go, she says
she does them a little differently then most.
Every few months, she schedules a
tasting day with four time slots and three couples at each appointment.
“I cube all the different cakes out
and put the frostings out so they can mix and match and see which combi- nations they like the best. That way, they can pick what they want.”
With a multi-tiered cake, there is usually room for about
four to five cake and frosting combinations, Hoffman said. When asked about her different cake and frosting fla-
any more. Most of the ones that I make don’t have any botanical guidelines to fit in,” she said.
During her consultation appointments with couples, she
said, she will draw out a cake design so they can get a feel for if it is something they might like.
When talking price, she said her baseline amount is $150.
A good way to estimate how much one of her cakes will cost is by calculating out how many guests will be attending the wedding and multiplying that number by $5.
vors, she noted that she makes everything from scratch with the exception of gum paste decorations and black and red fondant. Everything else, including her other colors of fondant, are all made from scratch, and she said that her fondant doesn’t taste like others do because she rolls it on smooth and it tastes like an almond cookie.
Her most popular flavors of cakes are her white cake,
which she described as having a tangy and buttermilk flavor, and her double dark chocolate mud cake, which she described as almost brownie-like and fudgy and rich. A lot of times people will combine the double dark chocolate mud cake with her peanut butter buttercream icing so it
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SouthweSt Living - CeLebrationS 2011
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