The trend for this year and next is to stick with the old and traditional form. This will likely continue for a long time to come, but a few changes still need to be made. If you are a member of the press, you know that cupcakes are the new affordable cake. Mostly because they use less flour, are less dense, and, of course, less tiring for the bakers. If you don’t have enough muffins or don’t want to eat just muffins, you can supplement your muffins with sheet cakes of the same or different flavors. The great thing about cupcakes is that they can usually be arranged in three to eight tiers for optimal presentation.
Another personal touch is to serve your favorite desserts on trays, dessert carts, or in tiers, rather than making a cake. You can also save time and possibly money by providing your guests with pre-cut artificial cakes or by using artificial cakes to photograph and cut as described above (usually the baker of the artificial cake places a few slices of the real cake on the cake scoop and remember to guide the bride and groom’s hands to the exact position of the real cake). Once the official pieces are cut, the cake is rolled to the side, and almost immediately, the pieces are removed or cut from the cake and presented to the waiting guests.
Speaking of cutting the cake: Did you know that originally (when weddings were even smaller), the bride cut the cake alone and served a piece to her husband first? Then she would continue to cut and feed the wedding guests until they had all eaten. In my opinion, this is not something that should ever be noticed. It makes it seem like you just got married and are immediately everyone’s bride. It’s not fun and it’s not fair, in my opinion. Fortunately, such customs have disappeared as the number of guests has increased. The more guests, the bigger the cake. The bride and groom would cut the cake together and then pass the knife to another person who would cut the cake and distribute it to the guests. For me, this is a much better solution.
What should I do first?
Once you have decided how many guests you will have, you can determine the size of the cake. Next, you choose the type of dessert that will make you happiest, then the design, and finally the taste. The taste may seem secondary, but if one person wants the cake and the other wants the dessert, you can see why we chose this order. Once you’ve decided on the first three options, it’s time to start looking for the cake of your dreams within your budget.
How do you find the perfect cake for you?
If you don’t want a white cake, but a cake that matches your wedding dress, your wedding partner’s outfit, or something you both love, be sure to bring color swatches that should match your cake, as well as photos of cakes you’ve eaten before or recently enjoyed.
What are you looking for?
Ron Ben-Israel says that when choosing a wedding cake, you should also consider the venue, fashion, nature, or even the menu. Depending on where the wedding is taking place, the use of a particular venue can determine the design elements. Fashion refers to the elements that make up the wedding attire of the bride and groom. Nature refers to many elements, such as whether or not the wedding ceremony will be held outside in the summer. (If you’re using cream cheese, you need to consider how long the wedding cake can sit in the sun (for health reasons and because the frosting will melt). And fourth, the other menu items and whether the cake you’ve chosen goes with the menu items served before the cake.
– The importance of taste
In the past, when sugar was not added to flour, the fruit was the main ingredient in wedding cakes. As we know, the fruit becomes a liquid drink when left out in the open for a long time. The fruit was also a sign of taste and financial prosperity. Those who could eat fruitcakes usually belonged to the elite or the royal family. So at William and Kate’s wedding, there was a fruitcake as a symbol of wealth and royal dignity. It all makes sense now, doesn’t it? If you think about it, most wedding cakes are based on fruit anyway – raspberries, cherries, pineapple. Also try: Tasty Cakes for Birthday
– Who cares?
The meaning of the cake should be between the two people getting married. The feelings that go into the cake represent the courtship of the two people and their life together. Therefore, the cake should be chosen based on the taste preferences of the bride and groom and what they want to express with their first cake together. Ultimately, it should reflect the couple’s style, and that’s the most important thing.
– Texture:
When I think of texture, I think of the inside of the cake. How moist or spongy it is, and how well the cake holds together. This has changed since wedding cakes are on everyone’s lips. The texture is often referred to as icing or the texture of the outside of the cake. These days, the texture of a design often matches the texture of a photo, an image of the couple, or a sample provided at the bakery.
There are many ways to add texture, such as painting cakes with edible paints, non-toxic gold leaf (not recommended – its safety is still controversial), sugar or rubber paste flowers, lace. The list can go on and on. If you think about it and explain it to your baker, you will certainly get the cake texture of your dreams. If you think of any of the above (inner texture or outer texture in the icing), ask your designer or baker what texture means so there is no confusion.
– Moisture
According to Wilton, the best way to keep a cake moist is to bake it a few days ahead of time. Let the cake cool completely, sprinkle it with regular sugar, and wrap it in cling film. Why? Sugar naturally absorbs moisture, and when you take the cake out to decorate, that extra layer will moisten the cake instead of drying it out. All of this should be done before decorating. Once the cake has been taken out of the freezer and unwrapped, it needs to warm up to room temperature before you start decorating. If I ask a baker, why am I telling you this? Because when it comes to cakes, we want to know what is going on in the bakery from start to finish. It’s better to know than to be. Surprised by the taste and dryness later on the day of the event, right?
– When to bake the cake
In the wedding community, the prevailing opinion is that the cake should be. Chosen three to four months before the ceremony. This early decision often gives the baker the right to make the cake early and freeze parts of the cake. Have you ever been to a wedding where the cake was beautiful? But when you ate it, you were disappointed or dissatisfied with the taste? Maybe the cake wasn’t thawed properly or you left it in the freezer too long. Remember how we said that bakers don’t recommend storing cakes for a year? If you freeze it before then, you may have taste problems. Make sure the cake can be baked for a month so it doesn’t spoil before the wedding. You want your guests to enjoy the cake you have tasted and chosen as much as you do.
– Icing and Topping
There are several factors that determine the icing: 1) whether the wedding party is indoors or outdoors; 2) the desire and taste of the icing or topping; 3) the season plays an important role in how the icing will be done and the effect it will have. If it is the hottest time of the year, the time, place, and atmosphere must be considered. This is especially true if the wedding ceremony is held outdoors. Or if the cake is to be eaten standing up while the wedding party begins.
Read:
