What has raspberry filling on the inside, hazelnut icing on the outside, and is covered with white chocolate lilacs? A wedding cake of the ’90s, of course.
While its look and taste may be something new, the wedding cake is a tradition that’s almost as old as marriage itself. According to Bride’s magazine, early wedding cakes actually were wheat biscuits that were first tasted by the bride and groom, then crumbled over the couple’s heads to ensure a marriage blessed with fertility and prosperity.
In Elizabethan times, wedding guests arranged currant-filled buns in a mound, then challenged the couple to kiss over its top for good luck. It wasn’t until the late 17th century, when a French chef was inspired to frost the pile of buns so they would stick together and stay upright, that the first towering wedding confection appeared.
“Wedding cakes have always been symbols of luck, love and hope for the future,” says Barbara Tober, former editor-in-chief of Bride’s magazine. “Today, they’re often works of art as well — precious, unique and perfect for a truly extraordinary wedding celebration.”
Your cake will be a sweet highlight of your wedding day. Here are some common questions about cakes and suggestions to help you find the one that’s right for you:
How much do they cost?
Cakes are priced by the slice, so before you visit your baker, know the approximate size of your guest list. Expect to pay from $1 to $3 per slice for a one-of-a-kind, specialty cake.
What if I don’t like plain white cake?
Don’t worry. Today, wedding cakes come in more flavors than you’ll find in an ice cream shop, including chocolate, mocha, praline, pecan, lemon, orange, banana, coconut and carrot. Rich fillings of nuts and nougats, preserves and liqueurs line the layers as well. Or, if you want to please the palates of all your guests, have each tier made in a different flavor.
“Take the time to find a baker who can make the cake the way you want,” suggests Donna Ferrari, former tabletop, food and wine editor of Bride’s magazine. “And always request a sample taste before you place your order.”
How do I make it as delicious as it tastes.
Cake decorating always has been an art, but in recent years some artists have taken it to new heights. Sylvia Weinstock of New York City is famous for sugar flowers that look just like the real thing — perfect buds, petals and leaves in garden-fresh colors.
Betty Van Norstrand, whose shop, Confectionately Yours, is in Poughkeepsie, N.Y., makes delicate spun-sugar icing “lace” to match the lace on the bride’s wedding dress.
What tops it all off?
The classic porcelain bride and groom still make an appearance, but today they often are painted to look just like the real bride and groom. Crystal swans, miniature flower baskets and golden stars have all presided over romantic cakes in recent years.
And some brides and grooms choose cake toppers that reflect something unique about them: Mickey and Minnie sat atop the cake of one couple who worked at Disney World; a pair of pint-sized teddy bears highlighted a bear-lover’s cake.
How do I present it?
Like any work of art, your wedding cake deserves a breathtaking setting. Couples have been known to include fountains, lights, columns and bridges to build theatrical environments for their cakes. But a simple silver platter makes a beautiful pedestal as well.
Satellite cake stands present each separate tier on its own “arm,” giving the cake an elegant, pastry shop look. Whatever you choose, dress up your cake’s table with flower garlands or swags of lace, to match the theme of your cake.