This isn't your grandma's cake, girlfriend. Today's cakes are works of art. While playing a key role in the design theme, they must taste as luscious as they look.
What is the one thing you expect to see at a wedding reception, other than the bride and groom? The wedding cake! Steeped in tradition, a symbol of good luck and fertility, wedding cakes have been part of the nuptial celebrations since Roman times. Whether an elegant two-tiered creation trimmed with seasonal fruits and a monogram, or fondant wrapped layers of vibrant colors, bows and designs, your cake and its presentation will be a focal point at your reception. Take special care in composing a cake that is as delicious as it is beautiful.
Begin your search with ideas of design and accents admired on cakes from other weddings you've attended, seen in bridal magazines or from the Idea Gallery. As your path narrows you will be presented with three very important decisions: the cake flavor, the filling and the icing (or cake covering). Properly paired, these elements will create a seductive blend of tastes, texture and visual appeal.
CAKE FLAVORS The key is to follow the golden rule: always use fresh ingredients. The highest quality eggs, sweet butter and sugar will make a noticeable difference in the end result. Have you ever tasted a so-called "buttercream" frosted cake that left an unpleasant film on the roof of your mouth? That's because it was made with a low quality, shortening-based frosting. Cakes are no exception - you get what you pay for.
Do you and your fiance share the same tastes? If so, that's wonderful. If not, this is an easy one to compromise on. Most cakes consist of multiple tiers, so you can each choose a favorite flavor, and agree on a third. In addition to selecting the flavor of the cake, you have a variety of options for the type of cake, too.
FILLINGS Some of the most common fillings are buttercream, ganache, flavored mousses, custard or pastry cream, fruit jam and fresh fruit.
The fillings you select may be limited by your choice of decoration. If the process of decorating requires hours of sitting at room temperature before the cake is delivered at your reception, it may not be possible to use fresh mousses or pastry creams as fillings, because they tend to break down quickly. A better option would be ganache or certain types of buttercream. These are also nice alternatives for cakes that are too large to be refrigerated.
THE FINISH - ICINGS AND COVERINGS Here is where your creative inspirations come to life. Whether theme or color inspired, the options available lend themselves to endless possibilities.
CAKE TOP Not to be overlooked is your cake top. For decades the traditional cake top was the plastic bride and groom. This famous pair has been replaced by options ranging from fun and whimsical to elegant and personalized. Choices are many, limitations few. From blown-glass tops to porcelain figurines painted and dressed in the likeness of the bride and groom, to ornaments depicting a couple's occupation or hobbies, almost anything goes. Also popular are fresh flowers, especially for outdoor weddings. Like every other aspect of the wedding, the cake top should reflect the personality of the couple it represents. So have fun with it.
FINDING YOUR BAKER Begin the search for your baker at least six to eight months before the wedding. Most can show you a portfolio of cakes they have created. Also offered are cake tastings, either by personal appointment or on special evenings reserved for couples to visit the baker's location and taste various samples of their work.
Before talking to a baker you will need to know your cake budget and how many guests the cake will serve. If you plan on observing the age-old-tradition of saving the top layer for your first anniversary, be sure the number of servings does not include that layer.
THE COST The average wedding cake consists of three-tiers: 12", 9", and 6"; or 15", 10", and 6", and serves about 125-150 people. You will find that prices can range from $3 to $20 per slice depending on the elaborate nature of your cake. If cost is not an issue, be more elaborate with the addition of a "sweets table," also referred to as a Viennese table, offering cookies, candies, pastries and deliciously decorated petit fours and other miniatures to complement the cake. For yet another touch of elegance, consider finishing each slice of cake with a savory sauce, fresh fruit or small scoop of sorbet.
THE CONTRACT Once the details have been confirmed, get everything in writing. Your contract should describe the details of the cake; layer shapes and dimensions, filling and icing flavors, colors, decorations, cake top, number of servings, delivery date, time, location and set-up.
THE CAKE CUTTING Most likely your baker will have provided tips for you and your new groom to accomplish this time-honored task with ease. Plan ahead to have your cake knife and lifter decorated with ribbons or fresh flowers. As tradition has it, the bride will grasp the knife in her right hand and the groom will enclose it with his. Together, you"ll blissfully plunge into this ancient symbol of prosperity and fertility. Bon appetit!
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