Published at Sunday, September 29th, 2019 - 08:56:44 AM. Cake. By La Roux Boivin.
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.
For Starters, The wedding cake has evolved over the years. Starting off as a simple symbol of fertility, it has transformed itself into an artistic tradition that can have many different artistic interpretations. For many ancient peoples wheat was a symbol of fertility and a bountiful harvest. The Ancient Romans used to throw grains of wheat at the bride and groom to ”wish fertility” to the new couple during their wedding. This custom eventually evolved into bringing little cakes made from wheat to the wedding banquet itself. People would then crumble this cake over the head of the bride to wish the happy couple ”many children”. The guests would then eat the fallen crumbs as a symbol of sharing in the couple’s good fortune.
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