Wedding cake toppers are models or art pieces that sit atop the cake. In the US, the most common type of cake topper features a representation of a bride and groom in wedding attire. This custom was dominant in US weddings in the 1950s, where it represented togetherness. Wedding toppers may also be figures that indicate shared hobbies or other passions, if they are used at all. Some are humorous, or may represent the couple's hobby or occupation. In Mexico, the wedding topper and other decorations tell a story about the couple's history.
Bermuda has a different tradition of two cakes. There, the bride's cake is a three-tiered fruitcake, and the groom's cake is a pound cake. The bride's cake is decorated with silver and represents prosperity, and the groom's cake is decorated with gold and represents his role as the head of the family. The groom's cake is topped with a live cedar tree, which represents the couple's growing love, and which the couple later plants and cares for.
In some areas, particularly the American South, two cakes are presented at weddings. Usually, a large, white tiered cake, decorated mostly in white frosting, is called the bride's cake, and a second flavor choice is called the "groom's cake". This tradition was brought over from England by early American colonists, who considered the white-iced bride's cake too light for men's tastes. The groom's cake was usually a dark, liquor-soaked fruitcake. More recently, groom's cakes are usually chocolate or another of his favorite flavors. The groom's cake may be decorated or shaped as something significant to him, such as a hobby item, sports team or symbol of his occupation. The movie Steel Magnolias included a red velvet groom's cake in the shape of a giant armadillo.
Flowers can come three ways; sugar, silk or fresh. Silk flowers are artificial, and can be bought from many cake or florist stores. They are very easy to work with, and to reuse, but can look quite fake. Fresh flowers add an instant wow, and can be perfectly matched to the rest of the wedding flowers. However certain types of flowers, such as lillies, are poisonous and cannot be used on cakes. Sugar flowers are handmade from flowerpaste, a very pliable sugarpaste that dries hard and brittle. This can be manipulated and coloured, and if made by a good sugar artist the flowers are indistinguishable from real ones until you take a close look.
There's nothing quite as special as a showstopping wedding cake—but we get it, every budget has its limits. And if the price per slice of wedding cake is giving you budget anxiety, don't feel like you need to nix the idea altogether. Instead, speak openly with your cake baker, tap into your creativity and use these straightforward tips so you don't have sacrifice this sweet detail.
A good, search engine optimised and mobile friendly website is essential these days. Make sure yours can be easily updated and that you get great photos of your designs.Social Media can also be very effective, especially when starting up. Create a great looking Facebook page and update it regularly. Instagram and Pinterest are also very popular for wedding planning and Twitter is good for networking and making contacts.
In the world of frosting, there are two big hitters: buttercream and fondant, and there are pros and cons to each—including cost. Buttercream is typically less expensive. Fondant, on the other hand, requires extra steps and materials, and can be difficult to work with, making it more expensive. But do your due diligence regardless and don't assume your cake will be less expensive with buttercream: You might want a smooth, seemingly simple appliqué finish on a buttercream cake, when in reality, this pristine style requires precision and time. Long story short, you may not save as much as you'd hoped. And some bakers may charge you extra for fondant, especially if you're requesting a lace appliqué or a detailed pattern design, so it's good to ask your baker these questions up front.
Think ahead of how you want to decorate your cake and practice piping or icing ahead of time. You can easily make extra icing and practice shapes on test cakes (or even on silicone mats). Secure a wedding topping, flowers, or other decorative items well before the wedding. If you are using fresh flowers, be sure to order exactly what you want from a florist. Lastly, you will need to clear a large space in the refrigerator, perhaps taking out a shelf for the cake. You'll also need to arrange transport for the cake to the wedding venue. Speak to the caterer or venue manager about cake transport and refrigeration details at the event.
Schedule of cake designers may be limited at the bakeshop of your selection so make certain to check this out prior to wrapping up any decisions on exactly how you want your cake to look. A very early chat with the cake baker to talk over the layout and flavour is a wise step and also should be done a minimum of 6 months prior to the set date therefore offering him/her plenty of time to develop the perfect wedding celebration cake. You may need to pay a down payment fee for appointment.
The modern wedding cake as we know it now would originate at the 1882 wedding of Prince Leopold, Duke of Albany; his wedding cake was the first to actually be completely edible. Pillars between cake tiers did not begin to appear until about 20 years later. The pillars were very poorly made from broomsticks covered in icing. The tiers represented prosperity and were a status symbol because only wealthy families could afford to include them in the cake. Prince Leopold's wedding cake was created in separate layers with very dense icing. When the icing would harden the tiers could be stacked, a groundbreaking innovation for wedding cakes at the time. Modern wedding cakes still use this method, with an added form of support with dowels imbedded in the cake to help carry the load especially of larger cakes.
Sadly, your cake isn't going to be preserved in a wedding cake museum for all time — or maybe not so sadly since that would be such a big waste of butter — so be sure to take lots and lots of photos. Most wedding photographers will take lots of shots of the cake, too, and you can ask the bride or groom for those later. And make sure to get one of yourself with the cake!
Wedding cake is usually priced by the slice. The cost can differ, however it typically ranges from $3 to $30 a slice (and beyond). It is simple to be wooed by blood orange filling and a multi-flavor cake while you’re making decisions with a sugar buzz, however having a handle on your price range—and knowing what will affect it—will allow you to prioritize your choices. For example, more flavors equals more cash; the more sophisticated the flavour, the bigger the value tag; handmade sugar flowers will add dollars to every slice; and fondant icing is mostly dearer than buttercream.
This code deducts £50 off your Wedding Flowers order when you spend £150 or more on Wedding Cakes. Valid at marksandspencer.com only from 12/05/15 until 23:59 30/06/15. Discount will be applied at the checkout. Offer excludes Wedding Favours, Decorations, Wedding Arrangements and Wedding Plants. Decorations are not included as the price applies only to the plain cake. This code can only be used once. Offer strictly non-transferable and cannot be sold or exchanged for cash. Cannot be used in conjunction with any other voucher or code. Any refunds will be taken into account this discount. M&S reserves the right to reject this voucher code with reasonable cause.
In Medieval England cakes were stacked as high as possible for the bride and groom to kiss over. A successful kiss meant they were guaranteed a prosperous life together. From this the Croquembouche was created. The myth behind this cake tells of a Pastry chef, visiting Medieval England who witnessed their tradition of piling sweet rolls between the bride and groom, which they attempted to kiss over without knocking them all down. The pastry chef then went back to France and piled sweet rolls up into a tower to make the first Croquembouche. The modern croquembouche is still very popular in France, where it is now common to place the croquembouche tower on a bed of cake and make it a top tier. This traditional French wedding cake is built from Profiteroles and given a halo of spun sugar.
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. Today, many flavors and configurations are available in addition to the traditional all-white tiered cake.
For me, the cake is the easy part. But I don't have the patience or skill to make thousands of fondant flowers or smooth buttercream perfectly. That's why I always choose foolproof, classic decorations like satin ribbon (be sure to cover the back with clear plastic tape so the fabric doesn't become greasy, and secure with a pearl-headed pin) and fresh flowers. Covering frosting with shredded coconut or white chocolate curls is another easy way to hide imperfections. I've also seen a gorgeous wedding cake covered in rainbow sprinkles. This frosting that looks like a cloud is simple but looks dreamy. Another rustic style I really like that favors the lazy froster is having a "naked" cake, with filling and frosting on the top, but little to no frosting on the sides. Choose decoration you feel comfortable doing and remember that simple is usually better.
In many cases, wedding event cakes are multi-layered or split and are heftily decorated with topping, grains, and other decorations that would mirror the special of the event. On the top is a small photo of a bride and groom.
Its no surprise that this was one of the favourites on the day. If you or your man are a lego fan then this is one for you. We purchased a lego bride and groom topper from eBay and placed these on the top. Then to add to the fun we placed a few of our other favourite characters as guests at the wedding. Who doesn’t want a hot dog man at their wedding?!
Once cooked, leave the cake to cool in the tin. When cool, remove from the tin and place on some baking parchment. Drizzle a couple of tablespoons of brandy (or your other chosen liquor) over the cake and wrap it up tightly in parchment and clingfilm or foil. Every few days unwrap the cake to feed it with another spoonful of liquor, then wrap it back up and return to a safe, temperate storage space.