By Alfred St-Pierre. Cake. Published at Monday, August 12th, 2019 - 20:59:56 PM.
What about the cake provided by the wedding reception site? What about ignoring it? That cake is being outsourced to a baker skilled in the creation of wedding cakes, then it’s being brought to your wedding and added to your bill with a nice profit markup for the reception hall. There is almost no instance when it makes sense to order this cake over one you can get direct from a baker. Be warned, however, that some reception facilities will CHARGE you for bringing in a different cake. They will refer to it as a ”plating” fee or some other such nonsense, but it can cost over $1 per person if your facility charges such a fee. Better to ask upfront to avoid any surprises to your budget.
Do some advance planning. Make sure that your clients or hosts are educated about the types of fillings that would be best suited for their events. Fillings can be made from scratch or bought. The fillings made from scratch are highly perishable and should remain refrigerated. New filling recipes should not be tried the night before an event. If you have to do something new, test the recipe out two weeks before. That way, if you need to make changes, you have time to do it or get help. Fillings that come in sleeves at your local cake store can be used right out of the sleeve as they are and the remainder can be refrigerated up to 6 months.
Princess Cake, To make this cake you will need three 8 inch round cakes, and one cake baked in a four to six inch deep bowl, and one Barbie doll. Simply cut the dome off the 8 inch round cakes so they are flat on both sides, then cut about a 2 in hole in center of each cake. Stack all three 8 inch round cakes on top of each other with pink frosting in between each layer. Then invert the cake that was baked in a bowl and place on top. Just place the Barbie doll in the center hole and begin to decorate. The cake makes the dress for your princess.
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.
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