By Etoile Lang. Cake. Published at Saturday, August 31st, 2019 - 03:45:43 AM.
Get a friend or relative to make your cake – this has the added benefits of potentially cutting costs, however if the person you are asking has never done it before you may be putting undue pressure and stress on them. Logistics can also become an issue, especially if you have also invited them to attend the wedding (as depending upon the cake a lot of setting up may need to be performed on the day which may jeopardise their attendance at the service). Another consideration is that unless the person is particularly experienced or skillful you may be somewhat limited in the style of cake that they are able to create (remember that trends have changed a lot over the years – so what was seen as fashionable in your parents or grandparents day is often not seen as being stylish today. However if you are a relaxed bride that doesn’t worry too much about the specifics and budget is a more significant issue then this is definitely an option to be considered.
Should I get fondant vs. buttercream frosting? In my opinion, this decision comes down to one of taste vs design. People who make wedding cakes love fondant because it frees up their design possibilities. You can color fondant to any shade (think Tiffany blue!), mold it to any shape, and it’s easy for the baker to work with.If you plan on an elaborate design, or prefer an untextured look, fondant is for you. Be warned, however, that many people don’t like the way fondant tastes. It has a thick waxy feeling to it and is very sweet. It’s something to be tasted before purchased. Buttercream frosting is when your focus is on taste. Hello people?! It’s got the word ”butter” AND ”cream” in it. The word alone tastes delicious! Buttercream is more of a traditional frosting style for wedding cakes, because of it’s white color and universal taste appeal. It can be used for almost any cake flavor (fruit filled, chocolate, vanilla, etc.).
What Kind of Filling is It? Lemon, chocolate, caramel, banana, apricot, chocolate chip, and some other fillings are easily recognized in a cake just by looking at them. Don’t make your guests guess what they’re eating. Make tent cards for each table that includes this information or add it to the menu card. With so many food allergies out there, you don’t want to be remembered for making someone sick. To Freeze or Not to Freeze. Never freeze a cake filled with a custard filling because it will separate. Whipped cream cakes have been frozen. It depends on the type of whipping cream used. Check the container to see if it tells you that it can be frozen because you do not want your cake to weep. Rose Berenbaum, in her book, The Cake Bible, shows you how to stabilize the whipping cream with gelatin.
Many think that this ”crumbling of the cake” over the bride’s head may have evolved into another wedding day tradition? Do you know what it is? In order to protect the hapless bride from the wheat shower that is to come, bridesmaids draped a cloth over her head before the ”crumbling tradition” took place. Many believe that this simple cloth evolved into the wedding veil of today.
Any content, trademark’s, or other material that might be found on the Hockeyofficialonline website that is not Hockeyofficialonline’s property remains the copyright of its respective owner/s. In no way does Hockeyofficialonline claim ownership or responsibility for such items, and you should seek legal consent for any use of such materials from its owner.