| WEDDING-RELATED INFORMATION |
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Wedding Cakes - Not Just for Show Anymore
Gone are the days of dry, bland wedding cakes endured by bridal party
and guests. Todays wedding cakes offer a wide variety of flavors,
textures and designs. These confections have become a taste treat,
sometimes replacing dessert tables altogether. Below are five tips for
deciding which among an abundant variety of wedding cakes is right for
you.
1. Find a cake designer, pastry chef or caterer to make your
dream cake. The caterer you hire to provide food for your wedding may
also be able to make your cake. Keep in mind that there are also
professional cake designers that can work with you on your dream cake.
Many cake designers do not cost much more than having your caterer make
your cake.
2. Wedding cakes should fit your weddings theme and
decorations. Plan to plan the rest of your wedding before deciding on a
look for your cake. Once youve made decisions about flowers,
bridesmaids dresses, reception venue, etc., then choosing a cake
should be relatively easy. Wedding cakes should blend into the colors
and themes of the wedding as s whole.
3. Wedding cakes have a language all their own there are a
variety of frostings, toppings and decorations available. What is the
difference between fondant and buttercream? The brief list below will
get you visit your cake designer, pastry shop or caterer:
* Buttercream is a creamy icing and/or filling that is easy
to cut because of its velvety texture. Buttercream melts easily, so it
may not be ideal for warm outdoor venues or indoor locations without
air conditioning.
* Fondant is a type of icing that is kneaded and rolled,
then draped over a cake like a curtain. It gives a cake a look of fine
china, and can be dyed a variety of colors. This type of icing may be
better for warm venues, since it is not refrigerated.
* Ganache is melted chocolate mixed with heavy cream. It is
poured over cakes and takes on the consistency of stiff icing when
cooled.
* Gum paste is made from sugar, cornstarch, and gelatin and
is used to make intricate decorations, such as flowers. Decorations
made from gum paste last for years.
* Marzipan is a paste made of ground almonds, sugar, and egg
whites - you may have seen it in candy shops, molded to look like
various fruits and flowers. If may also be used in the same way as
fondant.
* Pulled sugar is boiled sugar which is kneaded and pulled
and may be colored to form decorative shapes like ribbons.
* Royal icing is made from egg whites and confectioners
sugar. The icing is piped to form designs, and hardens when it is dried.
* Summer icing is buttercream made with some vegetable
shortening. This icing wont melt as easily as buttercream, since the
shortenings melting point is a higher temperature than butters.
4. Taste taste taste! Wedding cakes can and should be tasted
before decided on a design or designer. The variety of flavors,
fillings and icings for wedding cakes demand a pre-purchase taste test.
Be sure the cake is not too dry and that the flavor combinations you
choose blend well together.
5. Fresh flowers look great on wedding cakes. They can be used
to disguise tier columns and seams, as well as contribute to the color
and design of the cake. Be sure your caterer or cake designer uses
flowers that have not been treated with pesticides. If the flowers are
not edible, be sure to remove them from the cake prior to serving.
Edible, candied flowers such as violets can add a special touch to
wedding cakes.
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