Make Wedding Cakes

Wedding Cake is the traditional cake served at wedding receptions following dinner. In some parts of England, the wedding cake is served at a wedding breakfast, note that 'wedding breakfast' does not mean the meal will be held in the morning but at a time following the ceremony on the same day. In modern Western culture, the cake is usually on display and served to guests at the reception. Traditionally, wedding cakes were made to bring good luck to all guests and the couple. Modernly however, they are more of a centerpiece to the wedding and are not always even served to the guests. Some cakes are built with only a single edible tier for the bride and groom to share.

Wedding cakes come in several types, such as traditional wedding cakes, wedding cakes based on flavor, smaller cakes or individual cakes, frosted cakes, and cupcakes. Traditional wedding cakes are white, including decoration and icing varieties such as buttercream, almond. etc. Wedding cakes based on flavor include chocolate, vanilla, or strawberry. Smaller cakes or individual cakes can be more efficient in terms of price. Frosted cakes are popular due to the large amount of cream.

In modern society, the most popular wedding cake is called “Traditional stack cake." This consists of layers of tiers– which can be a different flavors– positioned directly on top of the last”. The traditional stack wedding cake is similar to the tiered cake. Often they are filled with flowers or columns to add visual impact and height. Separators can include jewels, shells, flowers and the like or can be completely separated by using traditional chrome stands.

White cake is currently the most traditional wedding cake flavor, but different flavors of filling can be added between layers. Chocolate, carrot, Italian Rum and Italian Cream are also popular choices. Frosting can be a classic smooth surface or combined with drizzle, swirls, or chips.

Fondant is a creative form of frosting style that is rolled out and draped over tiers. Its smooth, firm sugar icing is often embellished with appliqués, gum-paste flowers, or royal-icing details. Fondant can be cut into designs, formed into shapes, flavored or tinted. Poured fondant is used to glaze petits fours and other detailed confections. Such fondant gives a glossy finish and a sweet sugary taste.

Royal icing is made with sugar and egg white or meringue powder. It hardens to a firm finish that can be piped or thinned for “flood work.” It hardens fast and is ideal for making detailed shapes ahead of time. It can also be piped directly onto cake tiers and works beautifully for delicate work.