The Wedding Cake

THE WEDDING CAKE

The wedding cake is as important as the bridal veil, gown, rings, etc. It may be as artistic – and sometimes as fantastic – as a designer's dream. It is usually decorated with intricate designs. The cake is sometimes placed as a centerpiece on the bridal table if there is one; if not, the cake sits on its own table so that it may be admired by everyone; or it may also form the centerpiece for a buffet table.

Wedding cakes may be square, oblong, or heart-shaped, but are usually a series of round tiers, sometimes separated by columns. The icing is usually white, but the cake can be frosted with a pastel icing to match the color scheme of your wedding. Usually an ornament, or fresh flowers, finishes off the top layer; or what is known as a "cake top." Many couples top their cake with a fun bride/groom, heart, or other topper, which becomes a keepsake remembrance of the wedding. The cake itself is made of a white pound cake or a yellow sponge cake – or you may want to be creative and have each layer be a different flavor. But try to stick to the basics.

UNIQUE CAKE TOPS  Family Stylized Heart Cake Topper   Bride "Reaching for Her Star" Figurine   Beach Bride and Groom Cake Topper   Rhinestone Letter Cake Topper   "Super Sexy Spy" Wedding Bride and Groom Figurine   Porcelain Interracial Bride and Groom Cake Top Wedding

The less familiar groom's cake is a dark, rich fruitcake, frequently iced to match and used as the top layer of the bride's cake. Traditionally, this cake is saved for the first anniversary of the couple. Because tradition has it that a piece of the bride's cake under a single woman's pillow will lead her to dream of her future husband, it's customary to cut the cake and serve it at the reception, with extra slices provided for guests to take home. Napkins or tiny boxes are supplied to those who wish to take pieces of cake home with them. If you won't be having a groom's cake, freeze the top layer of the bride's cake to share on your first anniversary.

In some traditions, the dark fruitcake is the main wedding cake (English). The pieces are all pre-cut with perhaps an almond on top, wrapped in cellophane and topped with a bow for guests to take home if they choose. An artificial cake is then sometimes used for the photographs.

Ordering the Cake

If you need ideas of what kind of cake you would like, why not ask some of your friends who were recently married, or look through photo albums at your local bakeries or caterers. Before you order, it is wise to taste a sample of their baking. Keep in mind that, generally speaking, not much cake is actually eaten. You don't want to have a lot left over and wasted. It is suggested that you order a cake that 'looks' big, but really isn't

It is also a good idea to make a check list of points to go over:

• Discuss number of guests.
• Shape and size of cake
• Batter (flavor)
• Filling
• Icing (colors)
• Designs
• Ornaments (cake top)
• Total price
• Deposit
• Time and date of delivery (if they deliver)

If you are thinking of making your own cake, keep in mind that the time right before your big day is the most hectic. Before you go ahead, check the cost of ingredients against the price of a professionally prepared cake. Then experiment with your recipe way ahead of time, and make the real thing at least two days before you decorate it; it's easier to ice when it's not too fresh.

Cutting the Cake

The wedding cake should be cut just before dessert at a luncheon or dinner reception, just after the guests have been received at a tea or cocktail reception. Your groom places his right hand over yours and together you cut into the bottom layer with a ribbon-tied silver knife. The bride and groom traditionally share the first slice as a symbol of their willingness to share each other's household from then on.

It is a loving gesture for the bride to give her new in-laws their pieces after that, then the groom to service his. The rest of the cake is then cut by a friend, designated in advance, or by a member of the caterer's staff, and served to the guests.

Use a thin, sharp or serrated knife. Insert knife into cake, keeping point down, and handle up. Slice, pulling knife toward you. If frosting sticks, dip knife in hot water or wipe with damp paper towel after cutting each slice.

Round Tiered Cake

Cut vertically through bottom layer at edge of second layer as indicated by dotted line 1; then cut into wedges as indicated by dotted line 2.

Follow same procedure with middle layer by cutting vertically through second layer at edge of top layer as indicated by dotted line 3; then cut into wedges as indicated by dotted line 4.

Return to bottom layer and cut along dotted line 5; cut into wedges as indicated by dotted line 6.

Separate remaining layers (traditionally, the top layer is frozen for the couple's first anniversary); cut into desired sizes.

5. Round layers can be cut into wedges, diamonds or slices.

 

Square Tiered Cake

The cutting procedure for square tiered cake is essentially the same as for a round tiered cake.

Cut bottom layer all around; then cut middle layer. Return to bottom layer and continue as directed (above).