By Turner Poissonnier. Cake. Published at Tuesday, August 20th, 2019 - 14:46:21 PM.
I suggest you take a pad and writing utensil, so you can take notes. Sometimes that is unnecessary because you’ll run into or taste a cake you absolutely hate, but I’d even make note of that, in case someone you know has recommended that baker or that particular flavor. You will want to remember why you didn’t choose the cake or baker and have a definitive reason for not going with it or the baker. I know it all sounds strange even impossible. It is true that our tastes change suddenly even from childhood to a couple of years and definitely after 10 – 15 years, in terms of what we like or don’t like. Take notes, it will save the day and your taste memory.
The added sweetness, fruits, minced cakes are from the ”Bride’s Pie” which became the norm in 19th century England. Sometimes that pie was even made from mutton, especially if the family was not of the elite or royal lineage, with wealth to have the sweet meats. By the late 19th century, the bride’s pie was out and single tiered plum cakes were the norm or trend of the day. It was not until much later when guest lists expanded that cake or wedding cake, earlier called the ”Bride’s Cake”, that layering started to become trendy. Initially the layers were just mock-ups, much like the mock or fake cakes of today in which it was all either hardened sugar or hardened frosting on the top layers. As you know the use of the fake cake is for pictures now and the first cut. Nowadays the fake cake after the first cut and pictures is taken to the kitchen or back room while the cuttings for the guests are taken from a sheet cake of the same frosting design. This is both for convenience and to keep the cost of the wedding cake down to a minimum.
Here’s the last one I came across, but I am sure there are many others, do you know how the tiered cake became the tiered cake? No? It seems guests of a wedding would bring sweet buns to the wedding feast, pile them as high as possible and the request, probably demand the new married couple to kiss over the top of the sweet buns. A French men came along in England and said enough with the piled sweet buns, let me just make a cake that has tiers.
Another addition is placing wide ribbons around the base of each tier of the cake. Grosgrain or satin ribbon is typical or the baker can create faux ribbons from the frosting. Mimicking a pattern or a motif from the bridal gown is another great trend which helps to coordinate the wedding as a whole. The cake designer might duplicate in frosting the gown’s lace or embroidery pattern, or copy the bride’s unique necklace. For a more playful look, he or she may simply put some jewelry on the cake, like crystals or faux pearls to mirror the bride’s jewelry. Meanwhile, the traditional wedding cake is still abundant with frosting flowers, swags and swirls.
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