Cakes for Weddings
Copyrighted by Mary Ann Ross, October 2004
When I got married 42 years ago, it was traditional to have a round white frosted cake with a bride and groom figurine on top. Because it was customary, no one deviated, perhaps never even thought about being daring and doing something different. As it was for my mother's wedding and as it was for both my daughters weddings, the round white cake was topped with bride and groom figures.
But not so today.
Here is what's happening in the world of wedding cakes today.
While round cakes are still favored, many couples are selecting square, heart-shaped or octagon shapes.
Cake tiers are now 'stacked' on top of one another with fillings between them -- no longer are the Grecian shaped tiers used to separate the layers. This goes back to the Pioneering days in the United States when neighbors each brought a round cake and when they arrived, their cake was stacked on top of those already there. Stacks could reach up to 9 cakes without falling over and they were not frosted, just plain cakes.
White and chocolate cake were the favorites flavors with a pudding type filling but now couples want a cake to be remembered, such as lemon cake with fresh fruit in jelly fillings or chocolate cake with cappuccino custard filling. Some couples have even chosen fruitcake for December weddings.
Fondant is the most popular because it drapes over the cake and is completely smooth and beautiful looking, like satin. Learn more about fondant at http://thepartyworks.com/index.php/cPath/3_431 . Both professional and home cake decorators like working with fondant because it is like playing with kid's clay but it is edible.
Traditionally years ago, cakes were frosted and decorated completely in white frosting with white roses. Now couples are chosing bright colors to match their wedding colors.
Instead of the traditional bride and groom figures on top of the cake, you'll find fresh edible flowers, fruit (such as clusters of grapes), real ribbons and, bows (although they are easily created from fondant and do not change color or texture like real ribbon does -- if using real ribbon, the strips should be backed in cardstock or similar material so that the ribbon does not touch the frosting), fondant-created character decorations.
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