moveon. wedding cake. April 02nd , 2018.
It is commonly believed that the next step in the evolution of the traditional cake was performed by a French pastry chef during the 17th century. During a trip to London he happened to observe this cake piling ceremony. Upon his return to France he dusted the stack of buns with sugar, and thereby cemented them together into one tasty art form. This was to become the first rendition of the tiered and frosted wedding cake, and a forerunner as to what was to come in the years ahead.
Why do some wedding cakes taste really bad? Are they frozen or baked fresh? Ever been to a really great wedding, eaten a delicious meal, and had it topped off with a something that tasted like styrofoam wrapped in stale butter? Chances are good that the cake you ate was baked the night (or two) before and frozen until ready for serving. Not all frozen cakes are bad. They are baked to be frozen, and most good bakers know how to bake in a way to preserve the moistness and flavor you expect (and pay a fortune for).
Are you familiar with the classic style of the modern day wedding cake? You know, the one with the distinctive design of smaller tiers as the cake builds vertically? It is believed that this model was inspired by the spire of the 14th century Saint Brides church in London. Hows that for a bit of trivia for you?
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