Everything about Wedding Cakes, Fancy That Cake

Wedding cakes take on different shapes, sizes and flavours all around the world, but what we consider a traditional wedding cake was invented in the 18th century by a chef in London, England named Thomas Rich. It was said to take inspiration after the steeples of St. Bride’s Church.

History: In Ancient Rome, a scone-like wheat or barley cake was broken over the bride’s head for luck and fertility and the couple would eat a few crumbs of that cake together as their first act as a unified married couple, according to Gastronomica: The Journal of Critical Food Studies.

Its three tiers, were to be eaten in the following sequence – the bottom to be served during the ceremony, the middle to be served after the ceremony and the top was to be frozen and saved for the christening of their first child. While we have drifted away from part of this tradition, it is still fairly common to save the top tier, or at least a slice of it, for their first wedding anniversary. This tradition symbolizes good luck and prosperity for the couple.

If you plan on freezing a portion of your cake to enjoy on your first wedding anniversary, here are some tips:

1. Wrap the cake in plastic cling wrap and then place inside a Ziploc bag. If in doubt, use extra plastic wrap and do not let your freezer defrost. 2. Avoid cutting the top tier as it’s easier to keep from spoiling. 3. Dense cake like chocolate cake will preserve best when freezing long term where as ones with fresh fruit will spoil faster.

As long as you have taken the appropriate steps, freezing a cake is still safe to eat a year later. But if the thought of eating an old cake gives you the heebie-jeebies, you 96 and your partner can have a small cake made up for your anniversary to enjoy.

There are endless possibilities and combinations for cake flavours! Some bakers list their available cake batter and filling options and couples are free to mix it up however their taste buds direct them. Other bakers list batter and filling combinations they offer because they are tried and true recipes.

Tip from Kellie, Fancy that Cake “the worst advice I’ve read is to get a styrofoam cake and then some cutting cakes for the kitchen to serve. This actually does not save any money. You’re paying twice for cake then! It takes just as much time & effort to decorate a display cake as it does an all-real cake. So, there isn’t a huge price break on the display cake. Then you are paying for cutting cakes on top of that! In the end, it will cost more than if you’d just had the display cake make of real cake.”

While the inside of the cake is what matters most to your stomach, it is definitely important to think about the outside of the cake! It’s a great idea to gather inspiration images of your dream cake and consult with your baker to figure out which type of icing will be best for the look you are wanting to achieve.

Butter Cream Icing is a recipe that consists of icing sugar, butter and milk or cream. It is a tasty way to finish off more casual cakes but keep in mind that any bumps or nudges may damage the exterior finish of the cake. It is stable on display for approximately 6 hours at room temperature but keep in mind that warmer temperatures can cause the icing to “melt”. Out of all the icing options, butter cream tends to be the most affordable option.

Fondant is a recipe that consists of liquid glucose or corn syrup, icing sugar and egg whites. It provides a flawless finish and never sets completely hard. It is crucial for certain designs and can achieve details that just cannot be obtained with buttercream. In regards to stability, fondant can be on display for 6-10 hours, even outdoors in warm weather and is durable. While absolutely gorgeous, this option tends to be a bit more expensive and it is common for guests to remove the fondant icing and just enjoy the cake.

Royal Icing is very similar to fondant and is a recipe of icing sugar and egg whites. It tends to set extremely hard and works wonderfully to create detailed piping. It will stay firm for long periods of time and withstand long periods of travel or warm temperatures. Royal icing can achieve a pure white colour that you would never obtain with butter cream.

Ganache is made by mixing chocolate and hot cream together to make a delicious fudgelike icing. Ganache has slightly better stability then butter cream in hotter temperatures but can still be temperamental. It provides a smooth texture although not as smooth as fondant but certainly better then butter cream. 98

One of the first questions, your baker will probably ask you is how many people will you be serving. This will help them decide what size each tier should be to feed all your guests.

Tip from Kellie, Fancy that Cake “Something I always discuss with my couples is size/amount of servings. If cake is being served later in the evening instead of for dessert, aim for about 60% of your guest count as far as size goes. Not everybody will have cake later in the evening”.

For round cakes, the approximate servings per size is as follows: 4in round = 8 servings 6in round = 14 servings 8in round = 24 servings 10in round = 38 servings 12in round = 56 servings 14in round = 78 servings 16in round = 100 servings

For square cakes, the approximate servings per size is as follows: 4in square = 12 servings 6in square = 18 servings 8in square = 32 servings 10in square = 50 servings 12in square = 72 servings 14in square = 98 servings 16in square = 128 servings

If your tiers are 7 inches or taller in height each, regardless of whether it is round or square, double the servings as each piece would be cut in half.

It makes such an incredible statement when the cake adds to the wedding décor. Consider what goes on the cake such as real flowers, gum paste or sugar flowers and cake toppers. Typically, your florist will have to supply the real florals to be “installed” on site and the stems wrapped in plastic wrap to avoid being stuck directly into the cake.

Tip from Kellie, Fancy that Cake “I’m the cake designer, so of course I think the cake should be the focal point of the reception! But seriously, give as much love to the cake table as you do the rest of the room. Don’t just put a table in the back corner, throw a tablecloth on it and call it a day. Add some florals, or add some décor pieces that you’ve included elsewhere in the room. And put the cake table where people will see it!”

Lastly, it is also safe to say that what a wedding cake is, has become flexible. Rather than that three-tier traditional cake, couples have chosen to feature a single tier or up to seven-layer masterpieces. Others have towers made of donuts, macarons and profiteroles or display completely different types of desserts such as cheesecake or cupcakes. Even pies and pizza towers have made the list of traditional wedding cake substitutions. Choose what you and your partner feel is a representation of you’s and what you love!

Connect with Kellie Barclay Owner – Fancy That Cake www.FancyThatCake.ca @fancythatcake

in this article are by Fancy That Cake