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Choosing wedding cake flavors (and a brief history)

Outside of the bride and groom, the wedding cake is the star of the ceremony (in my humble opinion). All the other “eats” are nice, but it's the wedding cake that everyone eagerly looks forward to munching.
While it's important for a wedding cake to look good, it's also equally as important that it should taste good too.

This is an autumn theme wedding cake.

The culinary standard was once vanilla cake with vanilla buttercream frosting (still a delicious classic), but it's now totally OK to “think outside of the (cake) box” when considering flavors (and there's a vast number to consider, but also bear in mind that the choice has to be pleasing to the “masses”).
Here's a few ideas:

White cake with chocolate mousse is perfect for couples who want just a “taste” of chocolate without being overwhelmed by it; it's a great, subtle blend of both vanilla and chocolate.

Lemon cake with vanilla buttercream is a particularly great choice for summer weddings (this combination has wide appeal, but still offers a different taste).

Red velvet cake with cream cheese frosting-Red velvet cake was once a Southern staple, but it has grown in popularity across the country (the bright red coloring offers something different, while the flavor's mild. And there's the richness and creaminess of cream cheese).

For those who cannot decide on just one flavor, Variety tiers are the answer; there's different flavors on each tier of the cake. Additional options include: Two separate cupcakes (for the couple), along with a traditional wedding cake (for the guests); or an assortment of cupcakes in place of one cake.

Chocolate cake with chocolate ganache and mocha filling will hit the spot for total chocoholics. For traditionalists, the cake can be covered with a white chocolate ganache or white sugar roses.

A Brief History

Centuries ago, the sweets that were served at weddings included pies, sweet rolls and barley bread. Later, fruit cakes were served; by the 1600s, there were dessert cakes.

In the 19th century, cake with white icing was served only to the rich (due to the high cost of refined sugar).

The standard wedding cake (as we know it) gained popularity in the 1880s.

The bride and groom figurines debuted just in the 20th century.

Sources: “Explore unique cake flavor combinations”-Metro Creative Services-Bridal Planner 2014-The Vindicator and “A brief history of wedding cakes and toppers”-by Terry Kovel (Antiques & Collecting column)-The (Sunday) Vindicator, June 10, 2012

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