A wedding cake once flew across the car—and that chaos became the catalyst for smarter structure, better delivery tactics, and a bakery that thrives on both art and systems. We sit down with Nikki of Gable House Bakery to trace a family legacy from her mother’s five-cakes-a-weekend heyday to a community-rooted shop known for elegant tiered cakes and wildly popular dessert tables.
Nikki unpacks the real shift in wedding desserts: why couples now choose a small cutting cake plus a curated spread of macarons, tart bites, cheesecake squares, shooters, and sticky buns. She explains how packaging choices into simple bundles reduces decision fatigue and protects budgets, while still offering variety and flavor. We dig into recipes and techniques—her Pappy-approved chocolate cake, the signature Swiss meringue buttercream that keeps fans coming back, and the return of vintage piping that turns a five-tier centerpiece into a photo magnet.
Beyond the sweets, this conversation is a practical guide for couples, planners, and venues. Nikki details booking timelines, tastings, and the hard constraints of food safety and texture: hot barns need late deliveries and airflow, air-conditioned ballrooms let flavors bloom at room temperature, and a little fridge space can save mousse and éclairs. She shares candid lessons on hiring, scaling, and recalibrating a team to stay financially healthy, plus how integrating family into the kitchen transformed work-life balance. We even preview her next experiment: a sweet grazing table that blends fresh fruit, dips, and confections into a lush, photo-first spread.
If you care about wedding dessert ideas, dessert tables vs. tiered cakes, buttercream techniques, realistic timelines, and vendor coordination that actually reduces stress, you’ll leave with clear steps and fresh inspiration. Subscribe, share with a friend who’s planning, and drop a review telling us your dream wedding dessert lineup.
https://www.gablehousebakery.com/
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