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Whether
it is a photo opportunity, fertility symbol or gastronomic delight,
a wedding cake is a focal point of your big day. As more people personalise
their weddings, decoration has moved away from the traditional iced
fruit cake to creations that are as varied as the ceremonies themselves.
Try your local bakeries, cake specialists, and wedding caterers or
enlist the help of a friend or relative. You could even impress your
new husband and guests by making your own cake. Major supermarkets
now produce a variety of basic, white iced celebration fruitcakes
in various sizes, which can be decorated with piped icing, ribbons or fresh flowers. However, do not try to save money by having a homemade
cake iced by a professional cake maker, as this is where most of the
skill and expense lies.
Ask to see a portfolio of the cake maker's work. This will demonstrate
the styles of cake they specialise in and will give you an idea of
the possibilities. Most professionals will be able to incorporate
even the most original requirements into their designs. A good baker
should be willing and able to copy a picture of a cake, so if one
catches your eye in a magazine or book do not hesitate to take it
along with you as a suggestion. The more elaborate the design the
higher the price so it is important to discuss the final costs and
any extra requirements before making a confirmed order. Reputable
suppliers will offer you the opportunity to taste their products before
making a final decision, which is particularly important if you want
an unusual flavour or filling.
Plan and order your cake in plenty of time as the most delicious fruitcakes
are made about three months before a wedding and steeped in extra
alcohol for a few weeks.
You can have just about every conceivable style and shape of wedding
cake from a simple round single layer for a small celebration with
a few guests, to a model of the star ship enterprise if that is your theme. Traditional tier designs are ideal for larger weddings and
are best made with fruit, although the upper tiers could be made of
sponge to accommodate different tastes. A tiered cake made entirely
of sponge is not possible, as the weight would very likely cause the
cake to collapse. However, modern cake stands allow up to three cakes
to be stack one above the other, giving the illusion of a tiered cake,
even if they are made of a more delicate base.
Decorate your cake with traditional royal icing, fondant icing or
chocolate to match the colour scheme of the wedding party or flowers.
If you want more adventurous flavours, try chocolate, spice, Grande
Marnier or even cheesecake!
Look for design ideas from magazines and books and be as unique and
individual as your wedding. Choose anything from intricate icing or
sugarcraft designs to a plain cake decorated with fresh flowers that
match your bouquet. But be as wacky as you like - create the Taj Mahal,
Eiffel Tower, a daisy-fest or even caricatures of the wedding party
at the Top Table!
At some stage during the wedding day everyone's attention will be
focussed on your cake so make sure it is given a safe but prominent
position either on the top table or close by where it cannot be knocked
into by over exuberant guests and waiters. Also ensure that it does
not obscure the guests' view of the top table.
Companies that arrange weddings abroad normally include a cake in
the package deal but you can't guarantee the quality and you are often
given little choice of flavour or design. Specialist cake companies,
will make and package small, travel-friendly cakes especially for
weddings abroad but check with the airline that they will allow you
to transport it as part of your hand luggage. Once you have arrived
at your destination store your cake somewhere safe, cool and dry and
out of sunlight.
A wedding abroad is a perfect opportunity to break with tradition
and have a brightly coloured or highly flavoured cake, perhaps decorated
with exotic flowers to suit your surroundings or you could choose
a fantastic dessert instead!
The Croquembouche originates in France where it is eaten at important
festivities, but is becoming very popular at weddings in the
UK. This is a tall conical or pyramid shaped tower of choux buns (profiteroles),
filled with fresh cream and covered in caramel, peanut brittle and
a cascading veil of spun sugar. Although the spectacular-looking Croquembouche
does not contain any particularly expensive ingredients, you will
pay for the enormous patience and skill that is required to construct
it. And do remember that a Croquembouche for 100 people will be up
to four feet in height and very precarious to transport and display!
It is impossible to cut a Croquembouche in the traditional way so
instead you attack it with a little hammer to break the hard caramelised
surface, which allows the buns to be separated and served. As Croquembouche
is sticky and difficult to eat it is served on plates and eaten with
forks.
Another alternative to the traditional wedding cake is a plate of
fairy cakes piled high. Although you cannot cut into them in the same
way, perhaps take off the top cake and make a point of eating it together.
These can be decorated in a variety of styles and colours to suit
your celebrations, with many different fillings and flavours.
Many couples have their cake to double as a dessert or even act as
edible favours with guests' names painted on with icing.
Whichever style of cake you choose make sure that you taste some on
the day. Many couples find that they are too excited to eat very much
at their own wedding reception so remember to keep a piece of cake
for yourselves.
Find cake makers in Confetti's Supplier Directory.
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