Our Sassi #2015 Wedding Collection Team – Abigail Bloom Cake Company
Who doesn’t love cake?! I caught up with great friend to ITA* and cake maker extraordinaire Abigail Bloom, of the Abigail Bloom Cake Company to chat about all things cake-related. I’m amazed she had the time considering she’s about to start work on cake for a queen!
Tell us a bit about yourself! How long have you been working with cakes?
I have been a professional cake maker for about 5 years, but I have been baking for as long as I can remember.
What is it, for you, that makes wedding cakes so special?
The wedding cake has so many years of tradition behind it, that the cutting of it is an event in itself on the wedding day, and it is normally one of the first things the Bride and Groom do together as a couple. Apart from the picture at the altar, it must be the most recognised traditional ceremonial picture in the developed world.
What has been the biggest wedding cake challenge in your career?
The 7ft cake that we created earlier this year at Castle Howard without a doubt. Traditionally iced, with 8 tiers and pillars, it was really was quite the engineering feat and very different to our normal style – but I now love traditional royal icing.
If you could make any cake right now, what would it be?
We have actually been commissioned to make the cake for Queen Charlotte’s ball this year. It is going to be 9 tiers and 6ft tall and fabulous to create. The clients have pretty much just let us create whatever we wish, with a few basic guidelines –as a creative soul you don’t get much better than that!
What advice would you give to couples who are just starting to look for their cake?
Try to start considering your cake with 8- 9 months to go and to have it confirmed at the 5/6 month mark. Don’t be led by what you see in the magazines – £500 doesn’t buy everything. It could buy you a wonderful cake if you only have 50 guests to share it amongst but not if you have 150.
If your budget allows, don’t go cheaply, as you will be able to tell in the finish of the design and the attention to detail. If you’re looking to save costs then perhaps consider the cake as dessert or as
your favours or opt for a “naked cake” (a cake without fondant).
How many tiers are most wedding cake?
I would say the average is 3 – 4 tiers, but remember different tiers feed different numbers of people.
What is your opinion on having different flavours cakes on different tiers?
I think couples should have whatever they want, and if they want a different flavour on every tier then I say go for it!
Is Fruitcake a Thing of the Past?
Definitely not – it is not as popular as it was 10 or 20 years ago – but still about 10 – 15% of our brides want fruitcake.
If you were to make a cake that represented ITA*, what kind of cake would it be?
Well it would have to be something very striking and very impressive! Definitely something with the London skyline and perhaps line drawings of some of your most iconic venues. White fondant with black detailing. Definitely tall, five or six tiers – perhaps with some striking flowers – both fresh and sugar.
