moveon. wedding cake. April 13th , 2018.
As brides, we want that reaction to our wedding cakes as well. We want people to mill around it and admire the creation that is a symbolic of a couples new union. We have dreams of hearing those oohs and ahs and the conversations about the décor, the colors, and the height of the cake. The right wedding cake should take the breath away of all your guests, and make them anxious to take a bite.
Gone are the over-embellished cakes. Today brides and grooms want to express themselves with wedding cakes to look luxurious, classy and elegant, coordinate well with the wedding motifs and taste scrumptiously good. Though round tiers are still the favorite, tiers shaped as square, octagon, and hexagon are gaining popularity, as do tiers of different shapes stacked together. For example, round tiers on square or hexagon tiers. Once assemble the shape(s) and color(s) chosen should produce a simple yet luxurious, classy and elegant look.
Fruit Cake. In the United Kingdom, the traditional wedding cake is a rich fruitcake. It was the cake of choice for the 2011 wedding of Prince William and Kate. It is not a dense cake, but the traditional English version is, nonetheless, packed with dried fruits and chopped nuts and brushed with brandy. It is usually topped with Royal Icing which seals in the freshness of the cake. Royal Icing. Due to the smooth and beautiful look of Royal Icing, it is often used for decorative wedding cakes and to create delicate decorations on the cake, such as a monogram. As it does not have as pleasant a taste as marzipan or traditional soft icings, it is not recommended for icing cakes, unless cake stands are used. This is because after Royal Icing dries and hardens, it tends to crack easily. Fondant. This is rolled into thin sheets and placed on cakes for a very smooth finish. Fondant makes an excellent base for decorations, and is chosen more for looks than flavor so you may want a more delicious layer of frosting underneath it. Marzipan. An almond paste, Marzipan is also rolled into thin sheets and glazed for icing cakes, primarily wedding cakes. This use is particularly common in England, on large fruitcakes. Persipan is a similar, yet less expensive product, in which the almonds are replaced by apricot or peach kernels. There are German, French and Spanish variations of Marzipan.
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