Let’s Eat Cake!

Let’s Eat Cake

Wedding cakes can certainly range in size, from a small cake that feeds ten people, to a very large cake that will feed hundreds, all depending on the wedding. Modern pastry chefs and cake designers use various ingredients and tools to create a cake that will reflect the personalities of the couple. Marzipan, fondant, gum paste, butter cream  and chocolate are among some of the more popular ingredients used. Along with ranging in size and components, cakes range in price. Cakes are usually priced on a per-person, or per-slice, basis.  Prices usually range from a few dollars to a few hundred dollars per-person or slice, depending on the Pastry Chef hired to make the cake. Wedding cakes and cake decorating in general have become a certain pop culture symbol in western society; many TV shows like Cake Boss or Amazing Wedding Cakes have become very common and are trending in today’s popular culture.
The contemporary wedding cake has grown out of many traditions. One of the first traditions began in Ancient Rome where bread was broken over the bride’s head to bring good fortune to the couple. In Medieval England cakes were stacked as high as possible for the bride and groom to kiss over, if they successfully kissed over the stack they were guaranteed a prosperous life together. From this the Croquembouche was created. The myth behind this cake tells that a Pastry chef, visiting Medieval England, witnessed their tradition of piling sweet rolls between the bride and groom which they would attempt to kiss over without knocking them all down. The pastry chef then went back to France and piled sweet rolls up into a tower to make the first Croquembouche. The modern croquembouche is still very popular in France however it is common to place the croquembouche tower on a bed of cake and make it one of the top tiers of the wedding cake. This traditional French wedding cake is built from Profiteroles and given a halo of spun sugar.  Traditionally the bride would place a ring inside the couple’s portion of the cake to symbolize the acceptance of the proposal.
During the mid-17th century to the beginning of the 19th century, the “bride’s pie” was served at most weddings. Guests were expected to have a piece out of politeness; it was considered very rude and bad luck not to eat the bride’s pie. One of the traditions of bride’s pie was to place a glass ring in the middle of the dessert and the maiden who found it would be the next to marry, similar to the modern tradition of catching the Flower bouquet. Bride’s pie eventually developed into the bride’s cake. At this point the dessert was no longer in the form of a pie and was sweeter than its predecessor.  The bride cake was traditionally a plum or fruit cake, the myth that eating the pie would bring good luck was still common but the glass ring slowly died out and the catching of the flower bouquet took that meaning.
The action of throwing the bouquet has its roots in the Ancient Greek myth of the Apple of Discord. Fruit cakes were a sign of fertility and prosperity which helped them gain popularity because all married men wanted to have plenty of children. The bride’s cake eventually transformed into the modern wedding cake that we know today.  In the 17th century, two cakes were made, one for the bride and one for the groom. The groom’s cake eventually died out and the bride’s cake turned into the main cake for the event. When the two cakes were served together, the groom’s cake was typically the darker colored, rich fruit cake and generally much smaller than the bride’s cake. The bride’s cake was usually a simple pound cake with white icing because white was a sign of virginity and purity. In the early 19th century, when the bride’s cakes were becoming more popular, sugar was coincidentally becoming easier to obtain. The more refined and whiter sugars were still very expensive therefore only the wealthy families could afford to have a very pure white frosting; this showed the wealth and the social status of the family. When Queen Victoria used white icing on her cake it gained a new title, royal icing.  You just have to wonder where these traditions came from. Do you know what inspired the traditional staples of Weddings today?

Vendor Feature: Danielle Beyer of Beyer Beauty

Our Managing Partner, Carol Nagy, recently sat down to interview one of our very favorite vendors: Makeup Artist, Danielle Beyer. Danielle has worked on several events with Land and Sea Event Planning and her work is exceptional. Check out her story below to see how Danielle got started and what makes her a top vendor in her field.

danielleheadshot

Danielle’s Story

Danielle Beyer, a freelance makeup artist and expert in custom-blended cosmetics, is the owner of  Beyer Beauty. Prior to starting her business, Danielle worked in the retail arena with a focus on personal shopping and bridal consulting. She has participated in the March on Madison Bridal Event, NYC and has attended the Fashion Institute of Technology in NYC, where she has continued her education in Color Analysis, Trend Forecasting and Image Consulting.

Danielle has developed her own beauty and consulting business, Beyer Beauty. She has partnered with the internationally-known cosmetic line, Motives by Loren Ridinger. This cosmetic line is suitable for every age, every skin color and every skin condition. Danielle’s business provides advanced beauty application for all occasions, skincare recommendations, wellness solutions, tips and training. Danielle’s attention to detail, friendly disposition, and passion for making other feel beautiful is what makes her the premier makeup artist for any occasion.

L&S: Danielle, we absolutely love your work. In fact, we wish to thank you so much for making us beautiful for our recent headshots. So when did your interest in cosmetics begin?

DB: Growing up I never really wore a lot of makeup, however, I was always fascinated with color and taking really good care of my skin. My interest in starting a business with cosmetics and skincare began in 1998 and  I started to develop my own business in 2000.

L&S: Where do you get your inspiration from?

DB: The people whom I work with inspire me the most–my clients. When you can look at someone’s face, see beauty in it, and help them accentuate their best features — that’s inspiring! I also look to fashion for inspiration in creating certain makeup looks.

L&S: Wow! That’s how we feel about our clients…we want their events to be the best! That’s what inspires us as well. So in your eyes….is all makeup created equal?

DB: No. Looking past the price tag or cute packaging it comes in…if it’s of poor quality it will “sit” on your skin, almost like a mask. That’s why I often hear from many women that they don’t like the way makeup feels on their skin. If it is the right quality, you won’t feel it. It won’t sit on your skin like an extra layer. Also, the colors stay true to the color it looks like in the packaging and won’t fade on your skin.

L&S: That makes a lot of sense. How important is “photo-friendly” makeup? What doe that mean for pictures?

DB: When I think of photo-friendly makeup, I think of high-quality makeup and how it is applied to the skin. This will be the contributing factor to having your makeup last all day and night. It’s important to start with the right foundation as your base and build from there. This is essential, especially when being photographed. You want your makeup to accentuate your skin and make you look luminous. With the right combination of makeup, you will glow but not “shine”; this is photo-friendly at its best.

L&S: What tips would you give someone if they want to modify their look for a more glam finish?

DB: Try picking a feature you would like to stand out. Smokey eyes or a bold lip. Defined cheekbones with a dusting of bronzer or lush lashes by adding some false lashes. Have fun and experiment. The most important thing, though, is being comfortable in your own skin.

L&S: What types of services do you provide makeup for?

DB: Anything from weddings, special events, and photo shoot to fundraisers, fashion shows, and salon days of beauty. I also provide custom consultations for clients for their beauty, skincare and health supplementation needs. I help them find their perfect color palette and create custom formulas for foundation and minerals to exactly match their skin.

L&S: What are the 5 things most people may not know about you?

DB:

1. I’m a vegetarian but you may occasionally find me eating a meatball or hotdog.

2. I’ve always wanted to work at SeaWorld.

3. When I was five I wanted to be an actress/singer/dance/fashion designer; never wanted to be just one thing.

4. I fell off a banana boat in the Caribbean and broke my rib (I seem to have an affliction for “falling”).

5. My most favorite place on earth is the beach.

L&S: Any other tips or advice?

DB: Take good care of your skin. Your skin and health will shine through, no matter  how much makeup you have on. Be true to yourself, never settle, find what makes you happy and run with it:)

Contact Information:

Danielle Beyer

Beyer Beauty

http://www.BeyerBeauty.com

Tel: 732.259.7580

VM: 800-211-1202, ext. 1072