ABOVE: Hy-Vee Lead Cake Decorator Janine Schimmel holds a wedding cake she designed herself. Schimmel said her designs have been used by multiple couples for their wedding cakes.

FAIRMONT – As the times change and items fall in and out of season, local bakers and decorators cater to the needs of the soon-to-be-married.

Hy-Vee Lead Cake Decorator Janine Schimmel said they offer a wide range of layer cakes, cupcakes and cheesecakes.

“We have little cheesecakes that people could use on their dessert buffets,” she said. “I’ve heard of people doing that. We have different flavors of cake. We have white cake, chocolate cake, marble cake, red velvet cake, carrot cake, tiered cakes, little cakes, all kinds of stuff.”

There are also different sizing options. Schimmel said she has had people ask for as many as 600 cupcakes for a wedding.

“The cakes go as small as five inches, up to 14 inches is our biggest round cake that we do,” she said. “You can stack them, you can do them separate. You can decorate them any way you want.”

In a given month, Schimmel said they do around six weddings a month, which she said has been a slow decline.

“People do other things like desserts and things that are not cakes,” Schimmel said. “They’ll do a small cake, and then cupcakes, and then other desserts or candies. I’ve seen that a lot. We still get a pretty good amount of wedding cake.”

Currently, their most popular item is the cupcakes. Schimmel said this is in part due to their customizability.

“A lot of people like the flavored cupcakes that we do,” she said. “We do the different toppings, different flavors, different frostings.”

As for trends, Schimmel said she has started to see some downsizing in orders.

“Just the one single-layer cake,” she said. “A smaller layer cake or a smaller tiered cake for the cake cutting ceremony, and then the cupcakes for serving.”

At least a month’s advance notice is required, and an appointment can be made to go over all the details of what they want the cake to be on their special day. Hy-Vee also handles the setup of desserts at said wedding, meaning they stretch a little ways beyond the Fairmont area.

“We’ve done Truman, Armstrong [Iowa], taken one to St James before,” Schimmel said.

In their display section, Schimmel gets the opportunity to showcase her own wedding cake designs.

“I’ll think of something, or I’ll see something I like and I’ll go off of that and do a whole cake out of it,” she said.

Her designs have been picked multiple times for weddings, which Schimmel said is pretty cool every time.

At Fareway, they offer full sheet cakes and cupcakes. Assistant Manager Shelby Kropf said their options range from a quarter sheet, 9×15 half sheet, a full sheet and cupcakes by the dozen.

“Traditionally, sheet cakes [are more popular] because it’s easier,” Kropf said. “Cupcakes are traditionally just the chocolate and white. For cakes, chocolate, white and marble are the standard ones. I do have the availability to do a mock angel food cake.

While the classics are still popular, Kropf said a different type of cake is starting to take hold for betrothed couples at Fareway.

“Instead of water, sparkling grape juice or champagne in place when you’re making the cake,” she said. “It gives it a way different texture, and they have a filling.”

Those looking to reserve desserts for a wedding need to do so at least three weeks ahead of time. They can deliver, but there is an additional fee, and they only deliver locally.

Currently, Kropf said their options are solid and they’re not looking to add or remove anything for now.

*This article ran in the Bridal Guide in the Feb. 26 edition of the Sentinel.

ABOVE: Fareway Assistant Manager Shelby Kropf said that champagne cakes like this, made with sparkling grape juice or champagne instead of water, have risen in popularity in wedding cake requests.