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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. |
