I love the idea of decorating our own wedding cake. I am very crafty and making lots of decorations for our big day. If I was to win this competition I would paint my own bride and groom peg dolls and have mr and Mrs bunting on top. I would probably also have the cake on a wooden slide and decorate the tiers with a dusty pink ribbon to match our colour theme 🙂
Fab post with loads of ideas. I’m. Hoping to make my own New York themed wedding cake using an m&s cake. Plan to use icing to cut out the new York skyline and wrap it around a layer of the cake. Also going to make fondant yellow cabs and the post has just given me the idea to make peg versions of my partner and I – I might try to create a central park scene at the top as that is where we got engaged x
Wedding cake was originally a luxury item, and a sign of celebration and social status. The bigger the cake, the higher the social standing. Wedding cakes in England and early America were traditionally fruit cakes, often topped with marzipan and icing with tiers, Cutting the cake was an important part of the reception. White icing was also a symbol of money and social importance in Victorian times, so a white cake was highly desired.[5] Today, many flavors and configurations are available in addition to the traditional all-white tiered cake.[6]
During the 16th century to the 17th century, the “bride's pie” was served at most weddings. Different from the modern sweet wedding cake, bride pie is savoury. Bride pie is a pie with pastry crust and filled an assortment of oysters, lamb testicles, pine kernels, cocks' combs from Robert May's 1685 recipe. For May's recipe, there is a compartment of bride pie which filled with live birds or a snake for the guests to pass way the time in a wedding when they cut up the pie at the table.[4] Guests were expected to have a piece out of politeness. It was considered very rude and bad luck not to eat the bride's pie. One tradition of bride's pie was to place a glass ring in the middle of the dessert and the maiden who found it would be the next to marry, similar to the modern tradition of catching the Flower bouquet.
Once the marzipan is draped over the cake, gently pull down the sides to cover any gaps. Smooth the flat of your hand down the sides, pressing the marzipan to the cake and amoothing out any creases or overlaps, Rub the flat of your hand or a cake smoother over the top firmly to flatten and smooth the surface. Smooth out the sides in the same way. Trim off any excess marzipan around the bottom of the cake with a sharp knife and peel it off the board. This can be kept in an airtight bag or container for use next time.
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