Author:    Best Weddings Admin (Best Weddings) Publish Date:    22 Jun 2006

Description

During a consultation with a bride-to-be about her wedding cake, there are a few questions to consider. One of them is regarding the number of servings she would like from her cake. This often leads to a discussion about saving the top tier.

The tradition of saving the top tier of the wedding cake began long ago in England, when tiered wedding cakes were made of a rich, wine or brandy-soaked fruitcake. This cake was well preserved by the liquor and fruit it contained, and was usually served to the guest at the christening of the first child the marriage produced. Birth-control, and life-styles being what they were in those days, this blessed event most often occurred within one year of the wedding.

Now, modern wedding cakes are rarely make a out of fruitcake, and most couples plan to extend their “honeymoons” beyond a year of their wedding date. Therefore, if saving the top tier is a tradition the couple wished to pursue, is should be wrapped really well, and kept it frozen for up to three months. It can then be thawed (slowly, in the refrigerator), and shared when celebrating the one-month anniversary, a family member’s birthday, or a holiday gathering.

However, having a tier of cake which is not going to be served at the wedding also adds to the cost of the cake, so I don’t recommend it for the budget conscious. And speaking of budgets, it really isn’t absolutely necessary to have exactly the number of servings match the number of guests. As hard as it is for me to imagine, some people actually don’t care to eat cake, especially when there is another dessert being served. A smaller cake can be commissioned, and later on, if the guest list should grow, or the couple is concerned about having enough, a small “back-up” cake can be ordered within two weeks of the wedding date.

By Cynthia Peithman
www.cakeline.com

08 Jul 2011 - undertacker, Aranda, ACT
During a consultation with a bride-to-be about her wedding cake, there are a few questions to consider. One of them is regarding the number of servings she would like from her cake. This often leads to a discussion about saving the top tier.

07 Jul 2011 - stonegold05, Barton, ACT
The first step in creating your grand finale is to find an excellent pastry chef or bakery specializing in cakes. This should be done six to eight months before your wedding day. Some caterers also offer wedding cakes, and using their services is often the easiest option. Be sure and ask your caterer if this service is provided.

As you begin your search for the ultimate wedding cake, expect to see creations you never imagined: cakes resembling beautifully decorated hat boxes or wrapped gifts, sweet layers supported by sleek, glass pillars or "Alice in Wonderland" tilted layers in bright colors. You will see cakes so beautiful that it almost seems a shame to cut them.

Then there’s the tasting part. Beware. Wedding cakes are delicious treats—tasty confections so wonderful that you may not fit into your wedding dress if you’re not careful. You’ll taste cakes with a different flavor for each layer, from mocha with Kahlua to hazelnut praline crunch. You may savor the always-popular carrot cake with cream cheese icing, a delicate angel food cake or even cheesecake that can be stacked and layered with fresh strawberries and decorated with whipped cream. Remember, the flavor you choose for your cake will also reflect your style.

Topping It Off
Not to be overlooked is your cake top. That famous pair, the plastic bride and groom, have been replaced nowadays by the fun and whimsical or the elegant and personalized cake top. Almost anything goes, from blown glass to porcelain figurines painted and dressed in the likeness of the bride and groom, to ornaments depicting a couple's occupations or hobbies. If you’re more traditional, fresh flowers echoing those used throughout the wedding are also a good choice. As in every other aspect of the wedding, the cake top should reflect the personality of the couple it represents.

The Practical Part
Your idea of a great cake design and your baker’s ideas may differ. When you meet with your baker it is a good idea to have clippings from magazines or books highlighting some of your favorite cake designs. Describe the degree of formality, estimated number of guests and the colors and flowers for your wedding.

If you have already finalized, or at least have an idea of your menu, share this information with your baker so you don’t duplicate flavors. (Do you really want lemon chicken followed by lemon wedding cake?) Most bakers have portfolios depicting a wide variety of cakes and will provide you with a list of references.

Keep in mind that the cake is priced separately from the rest of the menu. The cost is quoted at a per-person per-serving rate, and prices will generally range from $1.50 to $6.50 per slice depending on your choice of ingredients and the complexity of the decorations. If cost is an issue, consider having a smaller decorated wedding cake accompanied by sheet cakes of the same flavor. The taste will be the same, but the price will be lower.

If you plan on observing the age-old tradition of saving the top layer for your first anniversary, be sure the number of servings does not include the top. If you don’t relish the taste of slightly stale cake, consider having a small version of your wedding cake baked fresh for your first anniversary.

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