Cake vs Summer: Delicate Negotiations

Summer is brilliant for braais, weddings and long lazy afternoons. For a cake, it’s basically a hostile environment. Heat wants to melt it, humidity wants to make it sweat, and the wind wants to take it somewhere else entirely.

We’ve got plans for all three.

The journey starts here. Every cake leaves us at just the right temperature, firm and boxed, because a cake that stays still stays pretty, right? Make sure that it travels flat (never on a car seat, they slope) and in air-conditioned … conditions if you can. A strict “carrying a sleeping tiger” mode, helps! Take corners gently and drive safe(beneficial to the cake, and everyone).

Heat. Some icings are drama queens above 30 °C, so we choose the right recipe for the weather and the venue. Ganache and sturdier fillings do far better outdoors than soft buttercream, and we’ll tell you honestly if your design needs a shady spot.

Humidity. Take a cold cake into warm, damp air and it gets condensation, just like a cold drink on a hot day. The fix is patience: let it sit in its box for a while and warm up gradually before it’s unveiled. This is also why we do cakes, not ice-sculptures (yet!).

Wind. Weighted bases, sheltered corners and a cake table that isn’t directly in the path of the southeaster. 💨

Your part: Enjoy it, keep it out of the rain, and away from the main entrance to the kiddy pool (unless that is what you want, then that is fine with us too).

And if you’d like to see the craft up close… we’ll be at the Tygervalley Festive Market from 15 November to the end of December. Pop in, have a look. 🎄
Find the Candy and Lace cakes stall in the banking court.

Got a summer wedding, party or “impossible” idea? Give us a shout, questions, comments, ideas… bring it.

Cynthia

Edible Architecture (Why Physics Matters in Baking)

When we talk about “building” a cake at Candy & Lace, we’re being pretty literal. While most people just see the silky fondant and the tiny sugar details, there’s actually a whole world of edible architecture hidden under that sweet exterior. Once you move past the basic round sponge, you’ve gotta trade in the whisks for a bit of internal engineering… mostly to make sure your gravity-defying dream doesn’t end up as a very expensive floor-level disaster.

Creating a 3D masterpiece is a bit like construction work but with buttery smoothness. Whether it is a vintage car or a character with an impossibly large head, we have to build a hidden skeleton using food-safe dowels, central threaded rods, and custom-cut platforms. Think of it as the bones of the cake. These supports handle the vertical load so the bottom layers do not get squashed. It ensures the physics of the cake are just as solid as the flavor profile. It is a delicate dance between the center of gravity and a lot of buttercream (and we don’t have to rent scaffolding all the time).

Honestly, it is a total nerve-wracking thrill to see a cake stand on its own two feet for the first time (and second, and twentieth). We take a lot of pride in the fact that our structures are as sturdy as they are beautiful. It lets us push the boundaries of what dessert can actually do. So, the next time you see one of our sculpted designs, just remember there is a whole lot of math and a little bit of magic holding all that deliciousness together.

Give us a shout, questions, comments, ideas… bring it on.

🎂 Ever wondered what goes into creating our picture-perfect cakes?

From sketch to slice, every custom creation starts with understanding YOUR vision. Whether it is a child’s favorite character, a milestone celebration, or that “impossible” design you saw on Pinterest – we love the challenge!
Our process: Initial consultation → Design sketches → Flavor selection → The magic happens → Your unforgettable moment

What is your dream cake? Drop us a line and let us make it happen!

#CustomCakes #BehindTheScenes #CakeArt #CapeTown