By Sébastien Jalbert. Cake. Published at Monday, August 12th, 2019 - 18:25:16 PM.
Competence – Is your Wedding Cake Maker skillful enough to make the cake that you want and with the professional finish that you dream of? The easiest way to determine this is to take a look at examples of their work, nowadays most Cake Makers have websites which are a great way of reviewing a prospective bakers work and you can often get a sense of how experienced and professional they are from how they present themselves.
Bake at 325 degrees to ensure that your cake stays level. This is important so that it will save you time because you won’t have to level the cake. You can go three or four layers without using dowels for support. Use a butter based frosting so that when the cake is refrigerated, it gets cold and your cake won’t move. Your cake can also be set in a cold area if you don’t have room in your refrigerator.
The wedding cake is often proudly and strategically placed during the wedding reception. Often towering way up into the heavens, it can compete with the bride as the ”center of attention” on her big day. This delicious work of art establishes a focal point that the other aspects of the reception can revolve around. For those who prefer a flare for the dramatic, the wedding cake can be wheeled into the room at the end of the reception, providing a ”grand entrance” for everyone to see. To many people this grand entrance will perhaps trigger memories of the bride who walked down the aisle earlier in the day.
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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