Sugar Facts
| Carolines Celebration Cakes - Sugar Facts |
 |
 |
 |
|
The tradition of a Wedding Cake dates back to the Roman Times when they used dried fruits, nuts and honey to make small bun type cakes and then piled them high to make them look like a pyramid. Today we have our own variation on that theme with cakes displayed in elaborate and simple designs. You can also make up a pyramid too using small individually iced cakes placed on a special stand so each guest has their own individual cake, which can also double up as a favour. The more traditional cake is made up of three tiers. The three tiers represent the three rings of marriage, the top tier is the engagement ring, the middle tier is the wedding ring, and the bottom tier is the eternity ring. Caroline’s Celebration Cakes would like to provide the following information as a guideline when purchasing a Is your Cake Supplier Qualified, and do they have the relevant Council Inspection Certificates and Insurance? Caroline’s Celebration Cakes is a member of the West Sussex Trading Standards ‘Buy with Confidence’ Scheme. Every trader and business listed in the directory has been vetted by the Trading Standards Service. Caroline's Celebration Cakes have been inspected by the Horsham District Council's Environmental Health Department and is registered with them. Caroline has a Food Hygiene certificate. Caroline has the necessary Public Liability Insurance to sell wedding cakes and celebration cakes. Caroline is a member of the British Sugarcraft Guild whose logo is ‘My Craft is my Art.’ Copyright Please do not embarrass Caroline by asking her to make a wedding cake or birthday cake, or otherwise with a design that is protected under copyright. If you are making a cake for a private party such as a birthday, it is generally accepted that you can use a design and character from other sources. However, if a cake has a particular design or character and money is taken for this cake, it is illegal to copy someone else’s image, design or characters that are protected under copyright, without prior permission. Popular children’s characters are protected and a licensing agreement is usually required from the owner before they can be replicated in sugar. This also applies if another cake maker has created a cake and can prove its originality and the date on which it was created (e.g. if it has been published in a magazine or on a website), a copy of the design or something very similar cannot be produced for sale without obtaining written permission from the copyright owner. Fresh Flowers on Wedding Cakes – To Use Real Flora & Fauna or Not? Cake making and decorating is an art. Realistic flowers made by an experienced cake decorator can match perfectly the colours requested by a bride for her wedding cake. They are non-toxic and if not wired and made from sugar, are completely edible. Or if made from food grade porcelain, can be a perfect ever lasting memento of your special day. (View the many cakes in my galleries for examples of my hand made flowers). This is an extract from the British Sugarcraft Guild, of whom I am a member. “There have been more and more enquiries about whether fresh flowers and feathers can be used on a cake or not. Far more flowers and foliage are poisonous than we give credit to. There are more concerns now as cakes are often seen with real flowers without any reference to whether they are dummies or not. This causes problems when brides ask for a copy of a cake without realizing the impacts of their decisions. Feathers may not have been cleaned after leaving their bird. Is using fresh flowers, consider using a dummy cake and have a cutting cake in the kitchen. If considering using a particular real flower/foliage on a cake, we would suggest you should research it first to ensure it is safe to use. I have seen a few comments from people stating that they have contacted the local EHO and have been told there are no restrictions. This is true at the moment but does not lessen the risk. At the 2007 ARM a discussion took place during which it was disclosed that a handful of florists die each year from certain poisonous saps. With the above in mind, it was agreed that the National committee will take the leave and will contact DEFRA requesting that standards and rules should be set out and passed out to anyone in the food industry or more importantly involved with floristry and supply items for food related items. e.g. a wedding cake. Anything on a cake should be edible or food standards approved. Some people feel that the concerns of the Guild are over the top. We feel that it is only fair that we give you the facts to allow you to choose how you handle these commissions.” In the past when fresh flowers were used on wedding cakes, they were seasonal and usually placed in a vase. Now exotic flowers are often used which are wired and placed directly on to a wedding cake. You need to be aware of the dangers of possible contamination when using fresh blooms in accordance with food hygiene regulations. Flowers can come from any source raised for the trade and to keep them fresh and to optimize their sale life, it is very possible that they have been treated with highly toxic chemicals which are not food grade friendly. Sprays are also applied to flowers until they are harvested, as commercially grown flowers are not intended to be used along side food. It is possible for these chemicals to weep into the sugarpaste, almost immediately, which could cause problems, especially in young children, the older generation and pregnant women who may be a guest at your wedding. Another danger is insects. These could be hidden among the petals and being attracted by the lure of the sugarpaste, will be happy to make themselves a guest on your wedding cake, nibbling away at a perfectly presented cake. If you are using traditionally grown flowers that carry quite a lot of pollen, the surplus pollen can stain the wedding cake. On trying to remove the pollen, it will spread and leave a rather nasty stain on the perfect white or ivory cake. If you feel you must have fresh flowers on your cake, Caroline’s Celebration Cakes is more than happy to supply a wedding cake for your florist to decorate. However, please ensure that the flowers and foliage are not placed directly on to the cake. Use vases and stands or a protective wrap between the flowers and the cake. Do not place the vase directly on to the cake but on a thin food cake board to protect the sugarpaste. Please ask your florist to foil wrap each stem individually before placing it on to the wedding cake itself. This will avoid any chemicals seeping out of the stems as well as any of the water used to store the flowers in causing the surface of the icing to dissolve leaving pit marks as it dries. Poisonous Flowers and Foliage This is not an exhausted list, but does give you some idea of flowers and foliage that are poisonous and not to be used on wedding cakes. Imported flowers may be dipped in poisonous and highly toxic solutions to prevent them opening too soon and to reduce exotic pest and disease risk. Amaryllis (Amaryllis belladonna & vittta)
|
Sugar Facts
