How far in advance should I book my baker?

“How far in advance should I book my baker?⁠”⠀
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This can sometimes be a complex question, but my magic rule is at least 6-8 months in advance for large events (such as weddings) and at least 2 months in advance for other events.⁠ ⠀Here are some factors to take in consideration:

How popular the baker is.⁠⠀
If you've heard your preferred baker’s name more than once by wedding vendors, you should inquire as soon as possible.⁠⠀Your vendors are a great source of information; especially your planners, venues, and caterers. They have probably worked with numerous bakers and may have some great recommendations lined up for you.

The size of your event.⁠⠀
I would say 2-3 tier cakes serving 40 or less people may be on the smaller end for your baker and might be easier to schedule closer to your date than a 5-tier cake feeding 150+ people.

Complexity of your design.⁠⠀
Detailed and labor intensive designs that include hand piping, sugar flowers, molded characters, or carved cakes need additional time to create. You need to book early so your baker can block the necessary time for your order.⁠⠀If your baker offers smaller desserts or pastries, those may require more time and technical skills that need to be accounted for as well.
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Are you booking during peak wedding season?⁠⠀
In Virginia Beach, Spring peak wedding season is May and June, and Fall peak wedding season is September and October. If your baker is in high demand and does weddings, wedding cakes can be booked 12+ months in advance. If this is the case, you will want to book as soon as you can to guarantee your date.⁠⠀
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⁠Every bakery is different so don't be afraid to send an inquiry email asking for a quote, availability, and their recommendation for a booking cutoff date. It never hurts to have the information upfront so you're prepared as planning for your event moves forward!

5 Caking Tools I Can't Live Without

As a cake artist, I have found out that there are many designs that require tools you will only use once, so you have to get creative using tools you already have. I have used regular circle cutters to make flower petals, water balloons to make bubbles, and wooden skewers to texturize a mermaid tail. You never know what might be in your kitchen to help you, but I have found there are 5 tools I absolutely cannot live without.

• Stand Mixer

  Now that I have a KitchenAid Mixer, I have no idea how I survived without one, even as a non-baker! This is the tool that started my journey to becoming Rachel Bakes. There is so much you can do with a stand mixer and it’s pretty much life changing. Not only does it make your life easier because you don’t have to use all your arm muscles to whip up some buttercream icing or dough, but it is so versatile because of the numerous attachments. If you’re into baking cakes and desserts, you’ll likely find yourself regularly using the beater and whisk attachments. I use the beater attachment to make my batters and icings, and the whisk attachment for whipping egg whites and whipping cream for several desserts such as meringues, macarons, and mousse.

• Angled (or offset) Spatula

  It seems silly that putting an angle where the blade meets the handle would make such a difference, but it does! For me, it’s ergonomically more comfortable and allows me to apply pressure differently than a straight spatula. I typically use my spatula to spread icing on a cake and smooth the top of my batter once it’s in the pan. It’s also a great tool to help you lift cakes when stacking or to create textures on buttercream cakes. I use both Ateco and Wilton brands which work work great.

• Bread Knife

  A bread knife is perfect for leveling your cakes and carving them. The serrated edge allows you to cut through cake easily. I recommend having large knife for leveling cakes and a smaller one to allow you more flexibility when carving cakes.

• Icing Smoother/Bench Scraper

  Icing smoothers allow you to get that smooth edge on your cakes, whether you’re using icing or ganache. I have seen people use Wilton’s metal scrapers, acrylic scrapers from cakers like Magnolia Kitchen, and people who buy putty/drywall tools from home improvement stores. I prefer metal smoothers because I can warm them up in hot water and it melts the buttercream as I smooth, giving an extra smooth finish. You can also find these to have grooved edges that allow your cakes to have a nice finishing texture.

• Rolling Pin

  Nearly every time I’m working with fondant, I’m using a rolling pin. I roll fondant out to cut letters, decorations, and cover cakes. There are also a few desserts I can’t make without a rolling pin - sugar cookies, cannolis, and pies.