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Types of Cakes
There was a time when wedding cakes consisted of three tiers of fruit cake covered in royal icing with a bride and groom on top.
...But no longer.
Choose from:
- Traditional or contemporary fondant iced cakes
- Chocolate wedding cakes
- Individual or cupcakes
- Croquembouche profiterole cakes
Or for something more unusual, perhaps for an evening reception:
- Cheese wedding cakes
- Chocolate fountains
- Dessert style wedding cakes
Choosing a cake
- Your personal taste - both for the type of cake inside, and the style of cake.
- Your venue. A relaxed country venue calls for a less formal cake.
- Safety considerations. Children at the venue? Wobbly table in a marquee? Opt for stacked tiers rather than cup cakes on lots of carefully balanced tiers.
- The number of guests and your budget - for small weddings and a tight budget, choose a cake that works well with just two tiers.
- Colour schemes - the cake can be a great way to add a splash of colour to your reception.
Traditional cakes
When you think of a traditional cake, you are probably imagining the fruit cake, marzipan and royal iced creations of your parents era, but traditional cakes are experiencing a big come-back.
Smooth fondant icing has replaced royal icing over the past 15 years, making cakes easier to serve and offering a greater flexibility in designs.
Although most wedding cakes are white or ivory, fondant icing can be coloured or flavoured, and recently a range of white chocolate and milk chocolate fondant icings have become available.
Fruit cakes usually have a layer of marzipan under the fondant icing, although this marzipan serves no purpose, other than for flavour, so can easily be omitted.
Sponge or chocolate cakes can be covered in fondant icing, giving the impression of a traditional cake.
Chocolate cakes
White Belgian chocolate curls and fresh flowers can give a traditional look, or a smooth glossy dark chocolate ganache forms the base for many contemporary designs.
The most recent designs incorporate chocolate transfers to add a very modern twist.
Cupcakes / individual cakes
For 2011 bigger American style cupcakes with a swirl of buttercream and a simple decoration are popular, or for those with a bigger budget, individually iced individual cakes, generally displayed with a larger top tier for ceremonial cutting.
Croquembouche
These cakes must be made on the morning of the wedding, so you'll need to get your order in early. Remember too, that the humidity in a marquee can cause problems with softening caramel, so discuss this with your cake supplier.
A very popular choice if there is a French connection within your bridal party and equally popular with the many other couples looking for an unusual, elegant and more interesting option to a traditional British wedding cake.
Many brides serve it as one of the dessert options at their reception.
Chocolate Fountains
Most chocolate fountain companies will supply a selection of dips and an unlimited amount of chocolate, with the fountain typically running from the beginning of the evening reception until the disco is well underway.
Cheese wedding cakes
The 'cake', made entirely from slabs of cheese, is decorated with unusual fruit and vegetables. These 'cakes' can be served into the evening with fresh French loaves.
If you want it served up by the caterer, expect to pay a plating charge.
Cake stands, swords and cake boxes
Most wedding venues have their own stand, although it will almost certainly be a very basic plastic stand covered to create the impression of a silver stand. They will suffice for most weddings, but if you can track down a silver plated stand they are worth the additional hire cost.
Proper silver plated stands are available in a few of the more exclusive venues, or to hire from some cake suppliers.
Although most couples cut their cake with a traditional cake knife, for a real flourish, particularly with dramatic cakes such as french croquembouche, hire a ceremonial sword.
