Published at Friday, September 20th, 2019 - 19:54:19 PM. Cake. By Fitz Chaussée.
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.
Finding that special cake for your special day or your wedding sounds fun, right? Tasting all those yummy confectionery treats and yes, it can be done, but don’t over due it all in one day or you will have destroyed your taste-buds and gotten sick of cake even before your big day. Plus, if you do too many taste testings all in one day, all the cakes taste will run into each other and you won’t be able to tell which cake was your favorite. That is not unless you have taken extensive notes. Taste testing cakes should be done much like the tasting of good wine. You must rinse your palette between each flavor or you are not giving the new flavor its full due.
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