Wedding Cakes

There are many styles of wedding cakes to choose from. The 'traditional' wedding cake is the three tiered cake with personalised decorations and colours to match or blend in with the colours chosen by the couple. This shape is based on the shape of the spire of St Brides Church in London. The iced and tiered cake was brought to Britain from France after the Restoration in 1660. The idea where the tiers are placed directly one on top of the other is gaining in popularity and both types are generally displayed in specialist cake shops for you to make a final choice.

They can be made with the rich fruit traditional mixture, plain sponge or chocolate sponge and decorated according to the couple's choice. The idea of having many small cakes placed carefully in layers is gaining in popularity as an alternative. It would be easy to distribute the cakes to the guests that way!

Cutting the Wedding Cake

Cutting the cake is a very important part of the reception and is traditional for both partners to cut the cake together, symbolising the joining of their lives. The cake is traditionally made of fruit and decorated with icing. The rich fruit and spices in the cake make it keep longer than a sponge cake and as it usual to send out portions of the cake to guests who were unable to attend the ceremony, as a way of including them in the celebrations. The top tier can be saved for the first Wedding Anniversary.

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Toasting

The cake is usually served together with a glass of champagne at the reception, after the meal, when the "toasts" commence. Toasts originate from the sixteenth century when a small morsel of bread was put into a goblet of wine which would then be passed from guest to guest until it was finished and the person left had to drink the final drop and eat the crumbs left in the goblet.

Wedding Cake Ideas / Designs

1-2-3 Tier

The top layer of the Wedding Cake is traditionally eaten on the 1 year Anniversary. Take the top of the cake and put it in your freezer and eat it together on your Anniversary. Unless you absolutely don't care what the cake tastes like, some skip this old tradition and start their own one.

Alternative # 1: When it comes time for your first year anniversary, call your baker and order the same top that you had on your wedding cake. You could even select a different wedding cake each year to celebrate your various wedding anniversaries!

Another alternative, is to carefully wrap your cake top and place it in a plastic, airtight container and then put it in the freezer and eat when you get back from your honeymoon. Maybe during an intimate one-month anniversary celebration.

Carrot Cake

The carrot cake is becoming a popular choice, as more and more people are turning to the healthier alternative, which include orange or citrus cakes. These can be covered with almost any icing.

Chocolate Marble

Bakers have become very innovative with cake designs and flavors. Amaretto, spice, marble and mocha are a change from the traditional white cake.

"Cupcake" Cake

The great thing about the Cupcake Cake is - no cutting required! Just pull your cupcake and eat. You don't need plates and forks, just napkins. The top of the Cupcake Cake can be decorated just like a traditional cake, with a variety of flavors and decorations. The options are endless with the Cupcake Cake.

Traditional French Cake - "Croquembouche"

Croquembouche comes from the French words “croquant” meaning crunchy and “bouche” for mouth. The croquembouche is often the dessert at a French wedding, baptism, christening, and other family gatherings. Its origins date back to the medieval tables of the French Royalty and Nobility. Croquembouche is decorative enough to be a centerpiece, and small enough to be suitable at even small dinners. It consists of creampuffs filled with a pastry cream. Each puff is coated with a thin crisp crust of hard-crack sugar (not heavy caramelized sugar) as a traditional croquembouche should be; the entire form is then surrounded by a golden webbing of spun, lightly caramelized sugar. It is decorated with Sugared Almonds and Marzipan or fresh flowers. The base and the top decoration support are made of Nougatine - a mixture of caramel and chopped almonds. The top decoration can be a Bride and Groom, a Crown of Marzipan Roses, a small bowl of Fresh Flowers or an engraved Nougatine or Iced Heart. The Croquembouche can also be decorated with 'Cheveux d'Ange' - Spun Sugar. The most popular portion to be served to each guest is three Profiteroles, and the size (and cost) depends on the number of Profiteroles that make up the Cake. If required we can supply our own freshly made Chocolate Sauce.

Traditional Fruit Cake

Today's wedding cake is traditionally a fruit cake topped by royal icing. The fruit cake is chosen because it can keep for much longer than sponge or other cakes and will seldom if ever go mouldy, thus allowing it to be sent to people who couldn't make it to the wedding.

Pavlova or Cheese

For those who do not want the traditional style cut, but would still love the ceremony of cutting … a Pavlova filled with cream & fruit goes down a treat.

A selection of cheeses can also replace cake.