Towering cakes. Pretty cakes. Cupcake cakes.
Sue Boucher, owner of That Takes the Cake, has seen and made wedding cakes and cupcakes with a level of detail and care unimaginable to some. In the coming week, she plans to open her cake shop in the center of Sequim.
“My hope is to bring more fun things to do in downtown,” Boucher said.
She’s been making wedding cakes since 1986 for customers all over Western Washington.
“Have cake, will travel,” she joked.
On average, Boucher makes 80-100 wedding cakes a year. While transitioning this summer to Sequim she made 30 wedding cakes. She said Sequim is a great place with personable people who wave at each other.
Boucher’s range is vast with some of her repertoire including a Jeep made of sugar going up the side of a cake, topsy-turvy cakes and fine art cakes with flowers or butterflies.
“Hardly any two are the same,” she said.
“A lot of times people give me rein to make the cake, but sometimes people want a cake exactly like one I’ve done before.”
Boucher got her start at the encouragement of a former co-worker who wanted to take a cake decorating class. She asked Boucher to attend. After a few classes the woman dropped out, but Boucher stuck with it and found a new love.
A friend later asked Boucher to make a wedding cake, which featured four levels and pillars.
“It made me nervous because the whole wedding party was watching while I put it together,” she said.
After the success of her first cake, she attended a bridal show one year later and the business took off naturally.
Boucher’s hope is by opening in Sequim, That Takes the Cake continues to grow. The front of the business features a seating area with cupcakes, coffee and beverages for sale. Examples of Boucher’s wedding cake work will be on display, too.
In the front right portion of the business, she’ll offer a variety of cupcake and cake making classes for all ages. New classes begin in March (see box for contact information). She plans to host Ladies Night and other events in the future.
Her most popular cakes are vanilla raspberry cakes and chocolate ganache cakes. She likes poppy seed with almond crème filling.
For wedding cakes, Boucher said she bases her work on the bride’s dress about 10 percent of the time.
Her wedding cake prices vary with factors such as ingredients, size and design. Boucher offers free consultations for couples and encourages them to bring in ideas, photos, wishes and particular tastes.
Another recent trend includes the growing popularity of cupcake cakes, which she makes about 20 percent of the time.
“People want simplicity,” she said, “They are easy for guests to eat what they want. No forks or plates needed.”
Boucher goes to great lengths to satisfy her customers. For example, for a couple’s significant anniversary, she replicated their wedding cake’s recipe from years ago.
The biggest cake she’s made was 1,000 servings for two sisters’ double wedding. She’s made several 500-600 servings cakes.
“It’s fun and exciting to see when a cake is up,” Boucher said.
The allure of making cakes doesn’t go away, she said, and she finds joy in seeing people experiencing the cake for the first time.
For more on That Takes the Cake, call 360-565-6272 or visit www.seattleweddingcakes.com.