5 (more) cake myths busted

It's been a while since I last did a post busting some age-old cake myths (you can find the last one HERE), but I've been noticing an increase in some questions lately which made me want to help set the record straight. 

So here are 5 common cake questions, and the truth behind them.

Cakes can travel.

Simply put, no they can't. While I'm deeply flattered when people from other countries ask about ordering cakes from me, the simple and sad truth is, they'd never survive the journey. They don't even like being in a car for too long- the constant vibration and shift in gravity can cause all sorts of stress and damage to a cake, no matter how well they've been constructed. Plus, not everybody knows how to handle a cake properly, so chances of human damage is high too.

Any type of fresh flower can go on (or into) a cake.

Some flowers are not safe for use on food- whether it be because they've been sprayed with something, the flower itself is toxic, or it has parts that can get into the food (eg. lilies and anything with easily-spread pollen). It's important to check what sort of flowers you're using- either ask your cake maker, or if you are a cake maker, ask a florist- and flower stems also cannot be inserted directly into a cake. They can leak flower 'juices' and contaminate the cake. They need to be properly wrapped, and inserted inside a posy pick or a straw.

Cakes are only made the day before.

This is a slight alteration on one of my last myths, but for a specific reason. I've had a few people over the years either request or expect that their cake is being baked less than 24 hours before they are collecting, and that if it's not, it won't be 'fresh' for the day. Highly decorated cakes (from a cake decorator) are not baked within 24 hours of collection. More often than not, it has been during the week of your event, or, in some cases, may have been made in advance and frozen. Cakes used for these purposes (so, decorated, as opposed to bakery-style) are made specifically this way. So no, it most likely wasn't baked this morning, but a good caker will make them so well, you'd never suspect!

Cupcakes are cheaper than one cake.

They may be easier to serve, but on a per-person basis, most of the time, this will be a no. It does depend on what you do to the cake- if you have it covered in edible metallic leaf, or lots of sugar flowers etc, then yes, cupcakes may be cheaper, but when you average the cost of a single cupcake (say, anywhere between $3-$6, before adding individual decoration) and then the breakdown of a whole cake by serving size (say, anywhere from $2-$5 for a coffee slice), plus any packaging if you're giving the cupcakes as take-away gifts, you may find your numbers stack up significantly. 

"You must just have so much cake all the time!"

The number of people who say things along this line has always astounded me. The cakes I create are for my clients. They've been paid for- if I was eating their cakes, what would I be giving to my clients? Still, the comment (and therefore the associated thought process!) is still there, which is definitely not true. No cake maker is just sitting around eating cake all the time- cakes are generally created to order, so there's not just an abundance of extra cake with nowhere to go. Plus, it'd be bad for your business, and bad for your health! Everything in moderation (and I prefer a baked ricotta cheesecake from a little Italian bakery up the road, anyway!)

Happy caking x