Published at Sunday, September 29th, 2019 - 07:09:19 AM. Cake. By Sébastien Jalbert.
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.
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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