The
popularity of a pioneer bride was said to be judged by
the size of her wedding cake. Guests would bring layers
of cake, which were then coated with applesauce and stacked.
The more popular the bride, the taller and more numerous
her stacks.
The bride’s cake, symbol of fertility and abundance,
is traditionally a three-tiered white sponge cake, frosted
in white royal or butter cream icing. Tradition, however,
has crumbled. Brides are now choosing cakes of German
chocolate, Italian rum, strawberry, carrot, yellow and
white…in other words, you may suit your own sweet
tooth.
Choose your baker by sampling his or her cakes, if possible,
and by looking over his or her album of cake designs and
styles. You will find cakes designed around fountains
and bridges, as well as multi-tiered and sheet cakes.
Your fantasy becomes reality with a creative baker. Select
your baker at least three months in advance…be prepared
to describe your wedding, the number of guests, location
and time.
Multi-tiered cakes are generally assembled at the reception
site. Be sure you allow enough time for delivery and set-up.
A deposit is customarily given at the time you place your
order. Request a receipt describing the type of cake you’ve
ordered, its filing, icing, style and color of decorations.
The decoration on the top of your cake can be as unique
as the cake itself. Fresh flowers and delicate blown glass
tops are charming decorations.
Your baker will give you cutting instructions. Remember,
when you make the first cut, hold the knife in your right
hand. Your groom’s hand closes over yours and together
you cut a slice. This is the result of an ancient Greek
custom where a couple shared a sesame seed cake to ensure
theirs would be a fruitful marriage.
The top layer of your wedding cake is generally wrapped
and frozen to await the celebration of your first anniversary.
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