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.
Traditionally the bride would place a ring inside the couple's portion of the cake to symbolise acceptance of the proposal. Bride's pie would evolve into the bride's cake. At this point the dessert was no longer in the form of a pie and was sweeter than its predecessor. The bride cake was traditionally a plum or fruit cake. In mid-18th century, double icing, which means covering the cake first with almond icing and then with the kind of white icing, was used in bride cake. White-iced upper surface of the bride cake was used as a platform on which all sorts of scenes and emblems could be mounted. The decoration was appeared, they were often at least partially three-dimensional, were colourful. However, since some decoration were made in a variety of substances, sometimes the decoration or even parts of wedding cake were inedible. In The myth that eating the pie would bring good luck was still common but the glass ring slowly died out and the flower bouquet toss replaced it.
In the United States, white vanilla wedding cake(s) with white vanilla frosting(s) are currently the most popular wedding cakes, but different flavors of cakes and fillings can be added between the layers. Wedding cake flavors include chocolate, vanilla, strawberry, mocha, cappuccino, and even red velvet. Many modern cakes now consist of flavors such as vanilla sponge, chocolate sponge or carrot cake.
While I'd love to go into the many options of cake decorating, right now I don't have the time, so just a brief mention of royal icing. This is made using icing sugar and egg whites, or from a pre bought mix, and is a pipeable icing that dries very hard. It can be coloured before piping, or painted after, and is great for adding detail such as beads and borders to cake. While I used none on the poppy cake, a sprinkling of piped pearls or a bead border around the top edge can be great for covering up flaws and cracks in the icing, while enhancing the overall look of the cake.
Planning your time can affect everything about your cake, right down to the flavour. Filled sponge cakes are best baked as close to the day as possible, and baking enough for a couple of tiers can take a lot of hours in mixing, baking and cooling. Opting for a traditional fruit cake, on the other hand, allows you to make the cake in advance. In fact this is preferable since an important step in making fruit cake is feeding it with a regular spoonful of brandy or sherry every few days for at least a couple of weeks, to make it gorgeously moist and alcoholic.
You might not get tons of tiers, intricate patterns or realistic-looking sugar flowers, but if you love your local bakery, ask if they'd be willing to make your wedding cake. Because they're not a wedding-specific bakery, you may have more limited design choices—but the savings can be big. Otherwise, ask your caterer if they include cakes in their packages. Sometimes if you order your cake from your caterer, the overall cost will be lower. Some caterers even require you to use them, and if you don't, they'll charge a fee for bringing in another baker. So do a little cost comparison to snag the best deal.
Thanks to Pinterest, there are about a billion wedding cake photos to choose from! Typically, a buttercream cake will cost less than a fondant cake. However, not all designs can be achieved with buttercream, so keep that in mind when looking at cake photos. Our buttercream cakes start at $6 per serving and our fondant cakes start at $7 per serving. So here is the easy part – if you want a tiered cake with 100 servings, multiply $6 X 100 and voila, your cake will start at $600 for buttercream. Does that mean that all buttercream cakes are $6 per serving? The simple answer is no. Just like not all fondant cakes will remain at $7 per serving, however, it’s a good place to start.
When it comes to where the cake ought to be placed in the function area, summertime wedding events and cakes have to be very carefully assumed about. Shut out of the direct sunshine, warm and also wedding cakes not a match made in paradise. Maintain covered in case of flies. Never under no conditions position your wedding celebration cake near the dance flooring since the boogie bopper might create a lotta heartache. A consistent table is a have to for the cutting of the cake.
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.
I find making sugar flowers calming, there's simething quite zen about the repetetive task of making petals, and it gives a great sense of achievment, but it does take some time. If making your own flowers it's best to start early. The cake I made uses my friend's favourite flowers, poppies, made from sugar, and making 12 of these took me a good couple of days. The method for the poppies can be used for other open petalled flowers, such as open roses and anemones.
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.
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.