This may sound a bit blunt but we don’t want to attend a wedding that doesn’t have dessert. Can you blame us? Weddings make for long days and we just want a sweet reward, is that too much to ask?! So now that we’ve established our priorities, you’ll understand why wedding cakes are so important to us. We want the sugar but we also need the wow factor and wedding cakes do the job nicely. Elite Circle Arizona cake shop Piece of Cake Desserts has been on our list of favorite cakes for many years and if you don’t know why, you’ll find out today!
(I Do Photography, Ocotillo Golf Club)
Piece of Cake Desserts is an Arizona cake shop owned and operated by Kevin and Amy Kossman. They’re nothing short of genius! Their cakes are everything- elegant, breathtaking, delicious, creative, original, edgy, classic…we could go on and on. But what’s really important to you, a couple who is searching for their dream cake artist, is what they have to say about their work.
What is it about your cakes that make them special or stand out? Our overall style is very clean. Sharp buttercream corners are harder to achieve and they take more time but we believe our couples are worth it! Our couples are constantly challenging us to learn new techniques and that has helped us keep growing in size and in skill. Because we have 5 talented decorators there are plenty of eyes than can see flaws and help correct them to make certain that the cake that makes it onto the cake table is one the couple will be proud of. So I guess what makes our cakes special isn’t really the cakes at all, it’s the wonderful team we have and the pride they show in every cake they create!
(Leslie Ann Photography, Villa Siena)
(Ashley Rae Photography, Warehouse 215)
What should couples know about their own wedding before meeting with you? To get the very most out of their wedding consultation, we definitely recommend that couples have their venue and date locked down as well as their wedding colors before meeting with us. The venue and the date are important so we can make certain that we are able to offer delivery to that location on their big day and the colors are important because because almost half of the time they are incorporated into the wedding cake.
(Elegant Barn)
(Micah Carling Photography, Elegant Barn)
(Lasting Images Photography, Villa Siena)
What helps you understand your client’s wedding cake vision best? To really understand a couple’s vision, it helps for us to see pictures of things they love and they feel fits the aesthetic of their big day. That can be cake pictures they found on Pinterest, bouquet pictures, the wedding dress, linens, etc. Sometimes it’s a picture of a dragon, a kilt, or a scene out of a Disney movie. Every wedding is so unique, that’s why we love what we do!
(Meant2Be Events, Copperwynd Resort)
(Leslie Ann Photography, Villa Siena)
What cake or dessert trends are you seeing for 2016/2017 weddings that you’re loving? Any trends you’re glad to see going out of style? I am really happy that the half dressed cakes are becoming more popular and the true naked cakes are becoming less popular. The half dressed cake has just enough frosting on it to keep the cake from drying out, and it looks awesome! A completely naked cake, on the other hand, is just cake exposed to air, usually sitting on the cake table for 5-6 hours. And we all know what happens to a piece of bread that sits on a plate for 5 hours… giant crouton! With a naked cake, the outside will get very crusty unless it is heavily soaked with simple syrup, and guests that get the outer pieces will receive a much drier cake than guests that get a piece from the inner portion of the cake.
(Jasmine Amber Photography, Stonebridge Manor)
Can you accommodate clients who have special dietary needs or restrictions? We definitely can and we do quite often! We offer dairy free, soy free, corn free, vegan, and gluten free friendly cakes. Since we are a bakery that uses a lot of flour, which has a tendency to get into the air, we can’t offer a completely gluten free cake because, even with extremely careful handling, due to the presence of hundreds of pounds of flour in the shop, there is the potential for minor airborne cross contamination.
(Ryan And Nicole Photography)
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