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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.
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. Some bakeries will include a first anniversary cake with the cost of the original wedding cake. For one of our children's weddings Byerly's in MN did this. They made a fresh new cake for the first wedding anniversary, which was a very nice touch. 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:
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 can be cut just before dessert. This can be done after the meal and following the toasts. You will want your photographer to be there at the cake cutting, so be sure he/she knows the order of events. Your photographer can tell you the best angle to stand for your cake cutting photos. Sometimes you can pretend to cut from a higher layer for the photo and after the picture, you would normally cut a slice from the back of the bottom layer. Be sure to have a plate and napkin ready to put the cake on and clean up your fingers after you feed each other cake. A small piece each is preferred. Generally after the bride/groom cutting/eating, the cake is taken to the kitchen to cut. If you have a dance, this can begin after the cake cutting. It can be difficult to cut a wedding cake, so after your first bride/groom pieces, it is a good idea to let the catering staff cut the rest. If you don't have a catering staff to cut the rest of the cake, here's some helpful ways to cut various sized cakes. Be sure to remove the layer you want to cut first and never cut a layer while it is on top of another layer. 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
Square Tiered Cake The cutting procedure for square tiered cake is essentially the same as for a round tiered cake.
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