Published at Wednesday, September 25th, 2019 - 22:45:19 PM. Cake. By Estelle Souplet.
The Classic Style. 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 Bride’s church in London. How’s that for a bit of trivia for you? Victorian England has brought us many of today’s valued wedding traditions. For example, Queen Victoria herself is said to have had a cake that weighed in at 300 lbs. As confectioners and bakers became more daring and skillful, their creations became even more daring and elaborate. When England’s Princess Elizabeth and Prince Phillip were married back in 1947, their wedding cake weighed in at a whopping 500 lbs, and was 9 feet tall.
When in doubt, make a test cake to see what happens when you refrigerate your cake with the intended filling and frosting/fondant. You don’t want to be surprised about this. Refrigerated fillings are delicious, though sometime they are a double-edged sword. Butter cakes do not taste their best right out of the refrigerator. Combine them with a refrigerated filling, and you have to make a choice. Cold cake or warm filling. Either one is not good. And, you don’t want people telling the host/hostess that the cake was ”dry” because it was cold. Switch to a different cake recipe or use sugar syrup on your cake layers before assembling to help the cake retain moisture so it doesn’t dry out while in the refrigerator. Remember that gum paste and royal icing decorations on a cake will be ruined if it is refrigerated.
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