DOCSLIB.ORG

Country Cupboard W Edding Cake Information Guide

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Country Cupboard W Edding Cake Information Guide Thank you for considering Country Cupboard to assist you with your wedding needs. Our experienced decorators are happy to meet Round Tiers Square with you to assure that your wedding cake will meet your expecta- Price Servings (in diameters) Servings Price tions on your special day. $785.00 225 16-14-12-10-8 300 $1,050.00 For your convenience, we’ve answered some of the most frequent- ly asked questions that we receive. If you have additional questions, $700.00 200 18-14-10-6 N/A N/A please do not hesitate to contact us. $525.00 150 16-12-9-7 200 $700.00 1. When should I order my cake? $455.00 130 16-12-8 160 $560.00 Answer: We take a limited amount of wedding cake orders each weekend. The most important thing for you to do is reserve the day. $350.00 100 14-10-7 125 $435.00 A fifty dollar non-refundable deposit will reserve your wedding day $260.00 75 12-9-7 90 $315.00 and guarantee that we will be available to make your wedding cake. $195.00 60 12-8 85 $275.00 2. Do you deliver? Answer: Yes. There is a delivery charge. We deliver both in and $135.00 40 10-7 60 $195.00 out of state. *All prices reflect Buttercream Icing — Each tier represents 2 layers of cake Additional custom design work at $40.00 per hour 3. When do we pay for the wedding cake? Answer: We require full payment at least two weeks prior to the Additional Options: day of the wedding. For your convenience, you may make payments Dividers: $20.00 per set ($15.00 refund per set when returned) until the balance has been satisfied. We accept cash, checks and all major credit cards. Fountain: $30.00 ($15.00 refund when returned) Glass/Ceramic Pedestal: $30.00 ($15.00 refund when returned) 4. Do you have pictures? Cascade Stand: $50.00 ($30.00 refund when returned) Answer: We have some pictures on our website at www.countrycupboardinc.com and some sample wedding cakes Silver Base Stands: $50.00 ($30.00 refund when returned) in our Bakery. Most couples provide us with pictures they’ve seen online or in bridal magazines. Icings: Rolled Fondant, Whipped Cream, Peanut Butter, Chocolate $10.00 per tier 5. How do I schedule a consultation? Answer: Simply e-mail [email protected] or call Sheet Cakes: To serve extra guests 570-522-6478 with a list of days and times that work best for you. 1/4 Sheet — $23.00 Serves 24 – 30 Please include your wedding date. 1/2 Sheet — $38.00 Serves 48 – 60 Full Sheet — $56.00 Serves 96 – 120 6. Do you offer wedding cake samples? Answer: Yes. We offer up to 3 sample cakes at no charge to you. Fillings: Raspberry, Strawberry, Lemon, Bavarian Cream or Chocolate Mousse Your sample cakes will be boxed for you to pick up and enjoy at your *Square cakes add an additional 50¢ per size convenience. Round: 7” — $1.00 8” — $1.50 1/4 Sheet — $3.00 Sample cakes require a 48 hour notice and may be ordered when scheduling your consultation. 9” — $2.25 10” — $3.00 1/2 Sheet — $4.00 12” — $3.50 14” — $4.00 Full Sheet — $5.00 16” — $5.00 18” — $6.00 Cake Flavors: White, Chocolate, Half and Half or Marble *Prices subject to change Country Cupboard Wedding Cake Information Guide.
Load more

Recommended publications
  • Fun on a Fork! The
    Fun on a Fork! the DessertSTAND Contact Us to Schedule Your Complimentary Dessert Tasting Today! 303.550.9726 [email protected] - www.TheDessertStand.com 7535 W. 92nd Ave, Suite 400 - Westminster, CO 80021 Delivery to the Denver Metro and Mountain Areas Wedding Catering We know how special your wedding and reception are and The Dessert Stand can provide the sweetest ending to your wonderful day! We will help you create elegant dessert offerings for your guests. Our offerings include: 50+ FLAVORS OF CUPCAKES SPECIALTY CHEESECAKES MINI PIES BROWNIES COOKIES DESSERT TABLES EDIBLE FAVORS POPCORN BARS Dessert Sizes The Dessert Stand has three sizes of cupcakes to choose from: Classy Cutie Bite {Standard Size} {3-Bite Size} {1-Bite Size} Recommended Quantity: Recommended Quantity: Recommended Quantity: 1 per person 1.5 per person 2 per person *Cupcakes Only Cake and Cupcake Flavors We offer over 50 cake and cupcake flavors that are available for your event. We recommend choosing between 4-8 flavors for your guests. All cupcake flavors are available in any size and can be customized to match colors, theme or venue. Note: Bite size cupcakes cannot be filled. RED VELVET : Red velvet cake with cheesecake mousse filling and cream cheese COOKIE DOUGH : Vanilla chocolate chip cake and cookie dough buttercream buttercream HOT FUDGE SUNDAE : Chocolate cupcake with vanilla frosting, chocolate WEDDING CAKE : Vanilla butter cake with cheesecake mousse filling and vanilla ganache and topped with either honey roasted peanuts or cherry (or both!)
    [Show full text]
  • Carrotcake-Website-En
    Hay Day Kitchen Carro Cak In this episode, we made a classic delicious dessert to help welcome Springtime – Carrot Cake! We’ve prepared an easy and delicious recipe and video, so you can follow along step-by-step. Go ahead, give it a try! And share with us your final cake using the hashtag #haydaykitchen! https://youtu.be/P-020LANblA Ingredient: 3 Medium Carrots 2 Tsp Baking powder 1 Tsp Orange zest 3 Eggs 1 1/4 Cups Flour 1 Cup Brown Sugar 1 Tsp Cinnamon 2/3 Cup Melted butter 1/2 Tsp Ginger 1/2 Cup Crushed walnuts 1/2 Tsp Salt Frosting: 1/2 Cup Cream 1 ⅓ Cups Cream cheese 1 Tsp Orange zest 1 Cup Icing sugar 1/4 Cup Melted butter Prep time: 4 hrs Servings: 1 cake; 8-10 pieces Equipment: Cutting board, knife, measuring bowls & spoons, 8-inch springform cake pan, whisk, parchment paper, palette knife Metho: - Begin by preheating your oven to 175°C / 350°F. - In a bowl, grate carrots and 1 tsp of orange zest. - Measure flour, baking powder, salt, cinnamon, and ginger in a separate bowl. Mix the dry ingredients together and set aside. - Take a larger bowl and whisk your eggs and brown sugar until creamy and foamy. - Start adding in the dry ingredient mix and melted butter, little by little, to the foamy egg and sugar mix. Stir slowly and don’t over mix. - Fold in the grated carrots, orange zest and crushed walnuts. - Cover the bottom of your cake pan with parchment paper, or grease with butter.
    [Show full text]
  • Inviting a Spice of Life to Cater Your Event Means Having the Experience of Many Industry Veterans Working Together to Make Your Special Occasion a Success
    WWWelcome to A Spice of Life Catering! IIInviting A Spice of Life to cater your event means having the experience of many industry veterans working together to make your special occasion a success. Whether you are planning a cocktail party, anniversary celebration, holiday party or intimate gathering, you are ensured the highest level of attention to achieve a flawless event. Every function is meticulously planned with your event coordinator to capture your imagination, delight your senses and impress your guests. OOOur team of culinary experts can assist with menu design that will showcase your ideas and personal tastes. Our plate and buffet presentation sets us apart. Creative props and décor can be coordinated with the theme of your event and are a complimentary party of our service. In addition, our event coordinators have access to the best in the industry partners for flowers, linens, décor, music and all of the other fine details. Whether your event is professionally served or delivered by our staff, we will help create a memorable occasion. TTTo get started call to begin planning your grand occasion. One of our event specialists will create a catering proposal for your event and email it to you. Once the menu and event particulars are decided all we need is a signed agreement and the required deposit to hold the date. Not to worry, we welcome menu and guest count changes until ten days before the event. JJJust a few things to remember when placing and order: ● Chafers, decorations, props and floral arrangements for buffets, as
    [Show full text]
  • Baskin-Robbins Kicks Off Its 70Th Year with Icing on the Cakeâ® Flavor of the Month and a Free Waffle Cone Offer for Guests Nationwide
    BASKIN-ROBBINS KICKS OFF ITS 70TH YEAR WITH ICING ON THE CAKE® FLAVOR OF THE MONTH AND A FREE WAFFLE CONE OFFER FOR GUESTS NATIONWIDE Through January, guests can enjoy the Delicious Flavor of the Month and a free freshly-baked waffle cone with the purchase of any double scoop CANTON, Mass. (January 5, 2014) – Baskin-Robbins, the world’s largest chain of ice cream specialty shops, is celebrating 70 years of innovative and delicious ice cream flavors and frozen treats by inviting guests nationwide to eat their ice cream and cake, too, with its January Flavor of the Month, Icing on the Cake®. The flavor features cake-flavored ice cream with cake pieces, frosting bits and a candy confetti ribbon and can be enjoyed in a cup, cone, milkshake or two-scoop sundae. To make the kick-off of its 70th year even sweeter, Baskin-Robbins is also continuing to offer guests nationwide a free waffle cone with the purchase of any double scoop of ice cream. In addition, Baskin-Robbins is offering guests an innovative lineup of ice cream flavors that can be enjoyed at select participating Baskin-Robbins shops nationwide throughout January: • Peanut Butter ‘N Banana: Banana-flavored ice cream and a chunky peanut butter ribbon in honor of a member of rock ‘n roll royalty who would be turning 80 this month! • Tropical Vacation Frozen Yogurt: A refreshing flavor featuring pineapple and passion fruit-flavored frozen yogurt with a passion fruit ribbon. • Premium Churned Reduced-Fat, No Sugar Added Caramel Turtle Truffle: Reduced-fat, no-sugar-added vanilla-flavored ice cream packed with caramel-filled milk chocolate flavored turtles and a caramel ribbon—the perfect treat for caramel-lovers! “Over the past 70 years, Baskin-Robbins has grown from a beloved neighborhood ice cream restaurant in California to the world’s largest chain of ice cream specialty shops, offering guests an extensive variety of ice cream flavors and frozen treats,” said John Costello, President, Global Marketing and Innovation for Dunkin’ Brands.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Wedding Cake Options
    Wedding Cake Options Created by our Pastry Chef, Jimmy MacMillan THE MADISON THE MICHIGAN Plated with Raspberry Coulis and Plated with Raspberry Coulis and Chocolate Wand Chocolate Wand Cake Cake Devils Food Cake Harlequin Chocolate Caramel Mousse White and Dark Chocolate Mousse, Meringue Center Grand Marnier Chiffon White Chocolate Mousse and Raspberries Tropical Vanilla Chiffon with Passion Fruit, Lemon Chiffon Mango and Pineapple Lemon Cream and Blackberries Chocolate and Vanilla Marble Vanilla Chiffon White or Dark Chocolate Mousse Whipped Cream or White Chocolate Mousse Alternating Layers of Flavors and Filling Icing Italian Butter Cream or Rolled Fondant Icing Design Italian Butter Cream Floating Branch – Swiss Pearl Dot Or Rolled Fondant Freshly Brewed Coffee and Decaffeinated Marbled, Draped or Shaped Coffee, Premium Tea Selection by “T” Design THE MONROE Custom Designed to your Vision Plated with Raspberry Coulis and Chocolate Wand Cake CAKE ENHANCEMENTS Carrot Cake with Cream Cheese Filling Seasonal Berry Bundle Red Velvet Cake with Cream Cheese Filling Scoop of Ice Cream or Sorbet Chocolate Decadence Cake Chocolate Fudge and Raspberries Tuile Basket with Ice Cream or Sorbet Icing Tuile Basket of Seasonal Berries Italian Butter Cream or Rolled Fondant Design Mini Macaroon Floating Orchid, Fondant Ribbons, Modern Dots Chocolate Dipped Strawberry University Club of Chicago All Prices are Subject to a 22% Service Charge and Applicable Sales Tax. Prices Subject to Change without Notice. edding Specialty Sweet Stations W (50 Guest
    [Show full text]
  • Recipe for Rich Fruit Cake
    Recipe for rich fruit cake This is the recipe I always use for Christmas cakes and when I need a fruit cake for a celebration or wedding cake. It is based on a Delia Smith recipe, but I have tweaked it! It is a very reliable cake, being both rich and moist. This recipe will produce an 8” square cake. Preheat oven to 140°C. Ingredients: 1lb (450g) currants 6oz (175g) sultanas 6oz (175g) raisins 2oz (50g) glacé cherries, chopped 2oz (50g) mixed peel, chopped 4 tablespoons brandy 6oz (175g) plain flour 2oz (50g) ground almonds ¼ tsp freshly grated nutmeg ½ tsp mixed spice 8oz (225g) unsalted butter 8oz (225g) soft dark brown sugar 4 large eggs 2oz (50g) flaked almonds, crushed into small pieces 1 dessert spoon black treacle Grated rind of 1 lemon Grated rind of 1 orange Juice of half an orange Method: 1. Place the dried fruit, mixed peel and cherries in a bowl and mix in the brandy. Cover the bowl and leave the fruit to soak at least over night; better still, leave it for several days for the fruit to become infused with the brandy. 2. Cream the butter and sugar until light and fluffy. 3. Lightly beat the eggs and add to the mixture, a little at a time, beating thoroughly after each addition. If it starts to curdle, add a little flour. 4. When all has been added, fold in the flour, ground almond and spices. 5. Stir in the fruit and peel that has been soaking. 6. Add the nuts, treacle, and grated lemon and orange rind.
    [Show full text]
  • Student-To-Student Guide (The Blue Book)
    Student-To-Student Guide (a.k.a The Blue Book) A Student-Written Guide to Rochester and URMC 17th Edition Presented by Members of the Class of 2024 University of Rochester School of Medicine and Dentistry 1 Contents Welcome 4 Editor’s Note/Acknowledgements 5 Preamble 6 Classes 8 Human Structure and Function (HSF) 8 Medical Evidence and Inquiry (MEI) 17 Molecules to Cells (MTC) 18 Pharmacology 21 Host Defense 22 Introduction to Clinical Medicine (ICM) 24 Foundations of Biopsychosocial Practice (FBP) 25 Meliora in Medicine (MiM) 26 Phase One Assessment 27 Where to Find Textbooks 27 Where to Study 28 Computing 31 The iPad and Apps 32 Housing 37 University Housing 38 Housing Options by Neighborhood 40 Apartment Complexes: 43 Fitness 46 Transportation 47 In and Around Rochester: 47 Getting In and Out of Rochester: 51 Banking 52 Utilities 54 Pets 55 Student Organizations 58 Interest Groups 59 Other Student Organizations 60 Students of Rochester Outreach Community Outreach Opportunities 68 Planning Your Summer 70 2 Summer Research 70 Outside Institutions 71 Popular National Programs 71 Research During the School Year 72 Other Ideas 72 Living in Rochester 73 Dry Cleaning and Tailor Services 73 Car Repair 73 Supermarkets 73 College Town 74 Specialty Grocery Stores 75 Farmer’s and Public Markets 76 Hair Salons & Barber Shops 76 Home Furnishings 77 Antiques 77 Malls 78 Restaurants 78 Ice Cream and Other Sweets 87 Bars 87 Entertainment 89 Professional Sports 92 Tourist Sites 93 Music 94 Cinemas 95 Theatre 95 Outdoor Activities 97 Exit Page 101 3 Welcome Congratulations and welcome, Class of 2025! You’re here; ready to embark on the first chapter of your medical training.
    [Show full text]
  • Scary Biscuit Recipe
    Scary Biscuit Recipe Make these delicious biscuits at home, and decorate them with scary characters! Source: https://www.bbc.co.uk/food/recipes/scary_halloween_cookies_86970 Preparation time: 1-2 hours Method Cooking time: 10 to 30 mins Beat together the butter and sugar in a large bowl until the mixture is light and Makes 20 cookies fluffy. Beat in the eggs and vanilla extract. (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food colouring, add a few drops to the mixture. Sift together the flour and baking powder in a separate bowl. Stir the flour into Ingredients the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite wet). Divide ● 250g/9oz unsalted butter, softened the dough into two portions, wrap in cling film and leave to chill in the fridge for ● 250g/9oz golden caster sugar at least one hour. ● 2 free-range eggs, lightly beaten ● ½ tsp vanilla extract Preheat the oven to 170C/325F/Gas 3. Line two baking trays with ● 500g/1lb 2oz plain flour greaseproof paper. ● Red and black food colouring (optional) ● 1 tsp baking powder Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface. (It’s ● Halloween-themed cookie cutters best to roll out one portion of the dough at a time, leaving the remainder in the ● Red, white and black writing icing fridge.) Cut shapes out with the Halloween cutters. ● 200g/7oz ready-to-roll fondant icing Place the cookies onto the baking tray, leaving a gap between them in case they ● 1 tbsp apricot jam, warmed with 1tsp water spread a little.
    [Show full text]
  • 2105-5130 Spongebob Squarepants
    Instructions for To Decorate SpongeBob SquarePants Cake You will need SpongeBob SquarePants Icing Color Kit and Wilton Baking & Decorating Icing Color in Black (if SpongeBob SquarePants Icing Color Kit is not available, you will need Wilton Icing Colors in Lemon Yellow, Royal SpongeBob Blue, No-Taste Red, Brown; tips 3, 16 and 21. We suggest you tint all icings at one time, while the cake cools. Refrigerate icing in SquarePants Cake covered containers until ready to use. Make 5 3/4 cups of buttercream icing: PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. • Tint 3/4 cup yellow IN ADDITION, to decorate cake you will need: • Tint 1/2 cup green (combine yellow with a small amount of blue and • Wilton Decorating Bags and Couplers or Parchment Triangles (instructions a touch of brown; thin 1/4 cup with 3/4 teaspoon corn syrup) included with all bags) • Tint 1/2 cup black • Tips 3, 16 and 21 • Tint 1/2 cup brown/red (small amount) combination • SpongeBob SquarePants Icing Color Kit and • Tint 1/4 cup pink • Tint 1/4 cup red Wilton Icing Color in Black (if SpongeBob • Tint 1/4 cup blue SquarePants Icing Color Kit is not available, • Reserve 3 cups white (thin 1 1/4 cups with 1 Tablespoon and 3/4 you will need Wilton Icing Colors in Lemon teaspoon corn syrup) Yellow, Royal Blue, No-Taste Red, Brown • One 2-layer cake mix or ingredients to make Decorate in Numerical Order favorite layer cake recipe 1. Ice cake sides and background areas on top and sides smooth with thinned white • Cake Board, Fanci-Foil Wrap or serving tray icing.
    [Show full text]
  • 4Hsask CD2.Pdf
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933- 7727, email: [email protected]. Developed May 2013. Writer: Pat Shier Table of Contents Introduction ..................................................................................................................................... 1 Overview of the Project ............................................................................................................. 3 Unit Two Requirements ....................................................................................................... 4 At Achievement Day .............................................................................................................. 4 A Note to the Leader ............................................................................................................ 5 Supplies You Will Need ............................................................................................................. 7 Before You Bake and Decorate .............................................................................................
    [Show full text]
  • WEDDING-CAKE-BOOK.Pdf
    Homemade wedding cake flavors with real Buttercream Frosting Baked by our Pastry Chefs in our own Bake Shoppe Publick House Historic Inn On the Common, 171 Main Street Sturbridge, MA 01566 (508) 347-7323 ext. 286 Publick House Cookie Favors The best wedding favors are EDIBLE!! Round Monogrammed Sugar Cookie Your choice of icing & lettering colors. Chocolate Dipped Heart Sugar Linzer Heart Shaped Cookies Wrapped in cellophane and tied Cookie Two almond cookies with raspberry heart center. with curling ribbon. Heart shaped sugar cookie, Wrapped in cellophane and tied (Choice of colored curling ribbon.) ½ dipped in chocolate and ½ sprinkled with with curling ribbon. (Choice of colored curling ribbon.) pink & red sugar, wrapped in clear Page 1 cellophane with curling ribbon. (Choice of colored curling ribbon.) All Publick House wedding packages include a custom- designed, beautiful and delicious wedding cake created by our talented pastry chefs from our renowned Bake Shoppe. Your wedding cake will take center stage in the traditional cake cutting ceremony, which symbolizes the couple's unity and commitment to share their lives together. #1 Page 2 With attention to detail and creativity, our pastry chefs will customize the perfect wedding cake for your special day. #2 Monogrammed Cookie Favors Page 3 Swirl Designs #3 #4 Page 4 Diamond Design Swirl Design #5 #6 Page 5 Swirl Designs #7 #8 Page 6 7 Traditional Designs #9 #10 Page 7 Swiss Dot Designs #11 #12 Page 8 Swiss Dot Design Round Monogrammed Sugar Cookie Your choice of icing & lettering
    [Show full text]