Wedding Cakes - Not Just for Show Anymore
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Gone are the days of dry, bland wedding cakes endured by bridal party and guests.
Today’s wedding cakes offer a wide variety of flavors, textures and designs.
These confections have become a taste treat, sometimes replacing dessert tables
altogether. Below are five tips for deciding which among an abundant variety of
wedding cakes is right for you.
1. Find a cake designer, pastry chef or caterer to make your dream cake. The
caterer you hire to provide food for your wedding may also be able to make your
cake. Keep in mind that there are also professional cake designers that can
work with you on your dream cake. Many cake designers do not cost much more
than having your caterer make your cake.
2. Wedding cakes should fit your wedding’s theme and decorations. Plan
to plan the rest of your wedding before deciding on a look for your cake. Once
you’ve made decisions about flowers, bridesmaids’ dresses, reception
venue, etc., then choosing a cake should be relatively easy. Wedding cakes should
blend into the colors and themes of the wedding as s whole.
3. Wedding cakes have a language all their own – there are a variety
of frostings, toppings and decorations available. What is the difference between
fondant and buttercream? The brief list below will get you visit your cake designer,
pastry shop or caterer:
· Buttercream is a creamy icing and/or filling that is easy to cut because
of its velvety texture. Buttercream melts easily, so it may not be ideal for
warm outdoor venues or indoor locations without air conditioning.
· Fondant is a type of icing that is kneaded and rolled, then draped
over a cake like a curtain. It gives a cake a look of fine china, and can be
dyed a variety of colors. This type of icing may be better for warm venues,
since it is not refrigerated.
· Ganache is melted chocolate mixed with heavy cream. It is poured over
cakes and takes on the consistency of stiff icing when cooled.
· Gum paste is made from sugar, cornstarch, and gelatin and is used to
make intricate decorations, such as flowers. Decorations made from gum paste
last for years.
· Marzipan is a paste made of ground almonds, sugar, and egg whites -
you may have seen it in candy shops, molded to look like various fruits and
flowers. If may also be used in the same way as fondant.
· Pulled sugar is boiled sugar which is kneaded and pulled and may be
colored to form decorative shapes like ribbons.
· Royal icing is made from egg whites and confectioner’s sugar.
The icing is piped to form designs, and hardens when it is dried.
· Summer icing is buttercream made with some vegetable shortening. This
icing won’t melt as easily as buttercream, since the shortening’s
melting point is a higher temperature than butter’s.
4. Taste taste taste! Wedding cakes can and should be tasted before decided
on a design or designer. The variety of flavors, fillings and icings for wedding
cakes demand a pre-purchase taste test. Be sure the cake is not too dry and
that the flavor combinations you choose blend well together.
5. Fresh flowers look great on wedding cakes. They can be used to disguise
tier columns and seams, as well as contribute to the color and design of the
cake. Be sure your caterer or cake designer uses flowers that have not been
treated with pesticides. If the flowers are not edible, be sure to remove them
from the cake prior to serving. Edible, candied flowers such as violets can
add a special touch to wedding cakes.
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