Some of the team members at LK Events have quite a sweet tooth, so we sat down with the hottest cake designer in Chicago to get her thoughts on wedding cakes.
Do most of your clients have a clear vision on what they want their wedding cake to look like and to taste like?
I would say about half of our clients know exactly what they want and come into our consultation and tasting appointment with a clear vision. And the other 50 percent have little to no idea of what they want or have almost too many ideas and are having difficulty narrowing things down. It’s ok to be in either camp when meeting with us, because our job is to listen and provide ideas and suggestions.
I personally like to hear about the overall wedding look and feel and hear about the other design decisions that have been made to get a sense of how the wedding cake might fit into that overall vision. Even if you know exactly what you want for the cake, perhaps I could offer a suggestion as to how to personalize the cake or make it even more special.
And if you have too many ideas, that’s ok as well – I like to have each couple walk me through what they like about the different cake photos they bring in, so I get a better sense of their aesthetic in order to create a custom design that reflects the couple’s particular wedding.
Is there a piece of advice you would give couples as they are looking to finalize their wedding cake?
Before the cake appointment, set aside at least 10-15 minutes to talk to each other first to make sure you both are on the same page regarding the wedding cake. It always makes for a smoother cake consultation appointment when the couple is aligned on what they want in general for the wedding cake.
By no means does this mean that you need to know exactly what you want design-wise or flavor-wise, but things to ask each other before the appointment include:
“What shape of cake do you like for the wedding cake? Round, square, or other?”
“How do you envision cake service? Plated and served tableside for each guest or as part of a dessert station or cake and coffee station?”
“Are there design elements on the cake that are “must-haves” for each person?”
“Would you want a groom’s cake?”
What trends are you seeing for Fall/Winter wedding cakes?
For Fall, richer jewel tone color palettes are trending in both the cake and sugar flowers we are producing. Gold accents on the cake are also very popular with both Fall and Winter wedding cakes.
The “semi-naked” cake (where there is a thin layer of buttercream on the cake that is scrapped thin to reveal the cake underneath) has been especially popular for our Fall couples.
For Winter, we’re seeing lots of texture as far as ruffles and sparkle to give cakes a fun Winter Wonderland feel.
Where do you find inspiration for your creativity?
Inspiration is literally everywhere, whether it is a pattern or detail on the wedding invitation, a china pattern, Chicago’s beautiful architecture, the latest fashion trends, or fresh flowers – I see things that I think would look amazing on a cake! It’s always fun to be given free reign to let the creative process flow.
When you’re not wearing your pink chef’s coat, what do you like to do for fun in Chicago?
I have two fun loving and energetic Soft Coated Wheaten Terriers at home, so I love taking the dogs on long walks and exploring the city and we live close to the 606 trail, so that always makes for a nice afternoon walk. I’m also a bit of a foodie and love to go out to eat with my husband to check out the new restaurants in the city and of course, dessert is always my favorite course!
Elysia Root Cakes is a Chicago based designer of beautiful bespoke wedding and special occasion cakes. Every cake created by the Elysia Root Cakes team is always couture, always custom and always uniquely you. From modern and contemporary to sophisticated and elegant, Elysia Root Cakes can create the wedding cake of your dreams.
Before launching Elysia Root Cakes, Elysia who has her B.S. in Business from the University of Illinois and a M.B.A. in Strategic Management and Marketing Management from the University of Chicago, worked in the Insurance industry for 10 years in various roles. Cake decorating began as a fun hobby for Elysia in 2010. Before long, Elysia left her corporate job and completed her formal training in the pastry arts at The French Pastry School in Chicago and launched her eponymous business after graduation in 2011.