A Wedding Cake Primer

Some wedding cake ideas with a bit of Southern tradition!

We’ve all been to a lot of wedding receptions. How many of those receptions do you really remember? Most wedding receptions have the usual dry, white wedding cake that most people would rather just skip. Haven’t you heard over and over again that a lot of people at wedding receptions don’t eat cake? Wouldn’t you like your guests to remember your reception as one of the best they’ve attended? Read the following comments from wedding planners about the importance of your wedding cake.

Should I have fondant on my cake instead of icing? The cakes in magazines look so beautiful.

It’s a fact that all the wedding cakes you see in the bridal magazines are made from fondant. But everyone knows that fondant tastes bad. What’s going on? Cakes created for magazines were never made to be eaten. They were made to be photographed and the designer wants to build a cake that looks as perfect as possible. Fondant can be made to look as smooth and seamless as plastic. Fondant decorations have an unreal quality about them, as if they were also made of plastic. The same decorators who build these fondant cakes for the magazines would never recommend a fondant cake for their customers. They place a few fondant scarves or other ornaments on the cake, but the icing is always a good buttercream. This is much more tasty and much less expensive than a complete fondant overlay. Remember: taste and smell are our strongest memories. Long after the party favors and table decorations are forgotten, people will remember the food and the cake.
--Joan Hathaway, Dayton.

Why is the wedding cake so important for the reception? Why can’t I just have individual cupcakes or maybe a smaller cake at each table?

First, individual cakes or cupcakes were a big fad in the 80’s. But they are so 80’s! Modern brides have returned to the sculptured beauty of a multi-tiered cake. Your wedding cake is much more than just the centerpiece for your reception. Your cake makes a strong statement to your family and guests about who you are, about your hostess skills, about your flair for originality and creativity, and about your taste. It tells your guests that your reception will be no ordinary reception, but an event that your guests will long remember. After all, taste and smell are the strongest memories! Your guests will remember the cake long after the party favors, the so-so catering, and the decorations are long forgotten. They will have photos of you and your groom cutting the cake. (Who takes photos of the catering or the party favors?) Your cake must live up to some pretty high standards if your wedding reception is to be remarkable and memorable. If find that you must cut back on your budget--cut back on the flowers, the decorations, or the party flavors--but never on the cake!
--Tina Brown, Cincinnnati

What is a groom’s cake and how is it used?

The groom’s cake tradition originated in the Southern states about 200 years ago. It is still quite common in the south but has only recently migrated to the northern states. The groom’s cake can be used for three different purposes. 1) It’s orginal use, as a surprise for the groom. Usually his favorite flavor and sometimes decorated with a personal theme. 2) The groom’s cake is often used as dessert for the rehearsal dinner. 3) When you have already designed a beautiful wedding cake and you find that you will have more guests at your reception than you originally planned—you don’t have to go back and change your original cake design. Just add a groom’s cake to pick up the extra servings that you need.
--Brigit Nielson, Louisville

My cake is four tiers. Should they all be the same flavor or is it OK to choose four different flavors?

It depends entirely on how the cake is served. If you are having a formal, sit-down dinner, then each guest will be served a slice of cake but they will have very little choice about what flavor they get. If the server has two or more different flavors on a tray, and one of them is chocolate, then the guest may say “please give me the chocolate.” But this doesn’t always happen. It is still OK to have two or three different flavors because the guests can always trade flavors with other guests. I have seen this happen at many receptions and it adds a bit of fun at the table.

My favorite way to serve cake is a cake station (buffet style) where the cake is cut and plated at a table. Guests are free to select whatever flavor they want. In this case, you should have as many flavors as you have tiers because it is more fun for your guests. Also, you don’t have to worry about all the cake being eaten because if you have more than one flavor, some guests will go back for seconds or even thirds.

The most important thing to remember is that historically the reception was the opportunity for the bride to demonstrate her ability as a hostess to her new family and friends. If you are able to provide your guests with a variety of flavors that satisfy everyone, it only make you look like a better hostess! So always get the best cake you can afford and get as many flavors as you want!
--Lindsay Cohen, Columbus.

Since I am going to be photographed with the cake, should it match my gown?

The wedding cake should be thought of as a sort of photoprop. When you are cutting the cake, everyone will be snapping pictures. The cake should complement your gown. It shouldn’t be busier than your gown or upstage your gown. The color of the icing should complement your gown, not clash with it. The detail should complement the detail on the bodice of your gown. When you look at your photographs years later, you should be thinking—Wow! What a great photo! This can only happen when all the elements in the photo fall together to make a harmonious whole.
--Jennifer Doherty, Indianapolis.

Cake photos courtesy of Maribelle Cakery