THE EXAMINER/THURSDAY, JANUARY 29, 2009
PAGE 5
Classic confection
Save the top of
wedding cake
You did it! You’re married, you’ve had Or perhaps too much?
your first dance, and now it’s time to cut “People will call you up and ask you
When people think wedding recep-
that cake. for a three-tier cake, but they won’t
tion, they often think cake. And when
The cake is, without a doubt, the high-
know how many it will serve,” Wolfe
people think cake, they think of the top
light of the reception.
says.
layer.
But with all of the elaborate designs
Tradition says the bride and groom
Your typical 6-inch/10-inch/14-inch
out there, it’s easy to forget that no mat-
are supposed to save the top, freeze it
cake accounts for 128 slices.
ter how spectacular it looks, the final
and share it on their first anniversary.
Take out the top layer, which is tradi-
judgment is ultimately about the flavor.
And according to wedding experts, this
tionally saved by the bride and groom,
One of the major complaints people
custom is still going strong.
and you’re down to 116 pieces.
have about wedding cakes is they don’t
Well, for the most part.
really have any taste.
So you’ve got your 116 slices, but that
An estimated two-thirds of newlyweds
So if you want yours to really stand
might not be the most efficient or even keep their top tier.
out in the minds of your friends and
the most economical approach. But some cake designers get letters
family, go for a cake that will have their
“You can go for a smaller presentation from brides that say they ate it on their
taste buds toasting.
cake that’s out there that looks nice first month anniversary.
Your typical cake will be round,
(like the 6-inch/8-inch/10-inch) where
Some brides report they had their top
stacked and three-tiered.
you’re producing a smaller amount of
tier in the freezer, and they and their
Most bakers will use pound cake,
slices that are out there, and then you
friends had gotten hungry one evening
which has advantages structurally,
have a sheet cake in the back,” Wolfe
and eaten it.
while adding flavoring to the mix to give
suggests.
But even if you indulge in some con-
it the taste you desire.
Once the bride and groom cut the
fectionary goodness before the paper
Some bakeries will be more adventur-
cake, cue the caterer to start bringing
anniversary, many bakeries will re-build
ous, making every cake from scratch
out slices from the already-cut “cheat”
your top layer for you.
and incorporating unique flavours like
cake that has the same look and flavor
carrot or something like strawberry
as that on the floor.
The Classic
cake with strawberry cream cheese
This not only saves time but also pre- Overly ornate cakes definitely please
beautiful of all.
frosting.
vents the awkwardness of having the the eye, but if you’re looking to please While white buttercream might seem
The average three-tiered cake consists caterer standing up front cutting and the palate with minimal presentation, basic, the pared-down presentation also
of 6-inch, 10-inch and 14-inch layers. serving the cake while guests wait the simple elegance of a plain, white
will help you pare down costs to keep
But will that be enough for your party? around for a piece. buttercream confection is often the most
you on budget.
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