Finding that special cake for your special day or your wedding sounds fun, right? Taste all the delicious snacks and yes, it can be done, but don’t end because it’s all in one day or you will destroy your tastes and become bored of the cake even before your big day. Plus, if you test too many flavors in one day, all the cake flavors will meet each other and you won’t be able to know which cake is your favorite. That is not unless you have made extensive notes. Taste testing cakes should be done like tasting good wine. You have to rinse the palette between each flavor or you don’t give it a whole new taste.
Once you know your menu and how many guests are present, if this isn’t just dessert, you will want to have a cake that compliments your food rather than acting according to taste. Nothing can ruin an extraordinary reception faster than having the strange taste of a dessert after an extraordinary meal. You want your guests to leave thinking that they not only get the best food, (but where do you find that great cake maker?) (Also known as a baker). Also, you don’t want to add all the sugar to your system in one day for another reason, your hips. You still want to be able to fit into a dress or suit after all that taste.
I suggest you take a notebook and stationery so you can take notes. Sometimes it’s not necessary because you will meet or taste a cake that you really hate, but I will even write it down, just in case someone you know recommends the bread or a certain taste. You will want to remember why you didn’t choose a cake or a bread maker and have a definite reason not to choose it or a bread maker. I know it all sounds weird maybe not even. It is true that our tastes suddenly change even from childhood to a few years and it is clear after 10-15 years, in terms of what we like or don’t like. Take note, it will save your day and memory of your taste.
There will be a taste description that sounds so delicious that when you taste it, you might still not believe how terrible it tastes, or even vice versa. Try everything you can until you find your favorite. Take water or seltzer to empty your palette after each tasting, so that the next taste of a different taste will not have any flavor left over from the previous confection. Finding your favorite is sometimes almost instant and sometimes it’s a long expedition to the world of cake flavors and cake textures and garnishes.
When you find one, you are sure you want it. Wait a day or two and come back and taste again. If you have already planned your meal and it is something that you can imitate a little, do it, eat it and then go to the baker and try the cake again. Or if you like the place, see if you can take one or two pieces home to try again, with “the” meal or something similar, so you can see if it will work. If that doesn’t work, you’re looking again, unless you want to change something in your food. Or just have a dessert reception.
Just as there are wedding dress trends there are also wedding cake trends. When I got married, I knew that I wanted my cake to be on three different pedestals arranged tilted, not consecutively or on top of each other, I was bucking the 2005 wedding cake trend. At that time most of the cakes looked like round caps piled one each other, complete with bows. Colors just started to become adventurous, then. I also knew after tasting a few random cakes, that I wanted double chocolate / carob and my friend’s special butterscotch rum in the middle. I also like fondant, so I know I want it as a garnish. Although I’m not against traditional at all because my cake is white with a purple ribbon at the bottom of each layer with flowers to complement my dress. Because I’m allergic to milk, I know that the top should be a white cake and hopefully something that can be stored for one year, or so I thought.
For 2011/2012, when I said the wedding cake trend, I wasn’t talking about colors. I think most wedding couples will go with the colors of their theme colors or maybe this year go with the colors of the United Kingdom wedding colors: Silver and blue. Traditionally until the 19th century all wedding cakes were white, even decorations on them. White, to show purity, is very similar to the dress. No, when I say trends I’m talking about the design and / or arrangement of the cake after it’s on the table. Lately, there have been many boxes, some tilted, others in the form of stiff-edged boxes and traditional cakes, but all seem to be stacked somehow one on top of the other. Held together perhaps with a straw or pole and prayer, especially when transported from the bakery to the venue.
Fruit cakes, the contents are finished, even though the United Kingdom wedding is accompanied by traditional fruit cakes, which most Americans avoid at Christmas, so they will NOT be included or considered perfect for wedding cakes to be shared with your new relatives, friends or even your spouse . Before tradition in England sweet or fruit cakes, in the Middle Ages cakes were usually made from unsweetened white bread. Actually it might be a truer metaphor for what the bride faces than anything since then. Bread is usually eaten first by the bridegroom, who then breaks it over the bride’s head showing his dominance over the woman (perhaps for the rest of their married life). I can see why it is not practiced anymore.
Additional sweetness, fruits, chopped cakes come from “Bride Pie” which became the norm in 19th century England. Sometimes the pie is even made from goat meat, especially if the family is not from an elite or royal line, with the wealth to have sweet meat. By the end of the 19th century, the bride and groom’s cakes were gone and tiered plum cakes were the norm or trend at that time. Not long after, when the guest list expanded cakes or wedding cakes, previously called “Wedding Cakes”, layering began to become trendy. Initially the coating was only a mock-up, like a fake or fake cake today where all of that is sugar or ice that hardens on the top layer. As you know the use of fake cakes is for pictures now and the first piece. At present the cake is fake after the first cut and photographs are taken to the kitchen or back room, while the pieces for guests are taken from the cake sheet with the same ornate design. This is good for convenience and to keep the cost of wedding cakes to a minimum.
Now, the trend tends to be deeper cakes, and we go back to stacks on traditional straight stairs. The only breakthrough from tradition is that the depth and dimensions of the layers are slightly larger to accommodate more guests. Nowadays, cakes no longer have to be traditional layer cakes, but can be extravaganza that are really shapes and sizes, but are usually still stacked one on top of the other. The wedding cake as we know it is the center of the wedding reception, just as the Bride has evolved into the center of the whole event. It is said that dresses and cakes must be chosen carefully. At the beginning of the dessert for the wedding it was called the Bride ‘something’, whether it was cakes, cakes, or non edibles such as bridesmaids, and the bridegroom, all to indicate the wedding day must be centered on the bride. That and that is his day.
In terms of cake decorations for 2011 there seems to be an elaborate decoration trend for cakes. Like imitating a wedding dress (lace or flowers) or an intricate part of the wedding theme. I have seen beautiful crisp white cakes with what looked like butter cream dipped in or dipped Vanilla wafers that wrap each layer of cake. The sugar flowers are still large, along with butterflies, and now etching or drawing trees and entire forests in the cake. The color of traditional cakes is usually white to show the purity of the bride and the whole ceremony. Now this year and beyond, that trend has been thrown out the window to replicate the color of the bride’s wedding, or the couple’s favorite color. Much like the theme of the Groom’s Cake. The Groom Cake was first introduced in the early American wedding ceremony. It was traditional for the groom’s cake to turn brown and perhaps adorned with the hobby of the groom displayed in the sugar decoration on the cake. Now though through contemporary times Groom cakes are not used much other than in the southern states of America.