Classy wedding cakes


Traditionally the tiered, iced fruitcake was a 'must have' at weddings although they are fast losing popularity as couples look for something a bit different. But where to start as there's so much choice and so many flavours and designs?


Options include round, square, stacked, cup cakes, profiteroles, meringue, a chocolate fountain, red, yellow, pink. How about a carrot cake, lemon or banana flavour or something to match your wedding gown? The only limit is your imagination.


Be inventive with the decorations - fresh flowers, feathers, ribbons and fruit are increasingly used to set off a cake to perfection.


Take some time to visit cake designers to discuss what they can offer and take the all-important taste test.


Practical considerations should consider the number of guests and whether there will also be a dessert. If you are getting married in the height of summer consider the temperature and don't pick a cake that will melt easily.


The cake is normally displayed on a sturdy table at the reception venue and placed well away from foot traffic to avoid being knocked. Consider decorating the table cloth with greenery or flowers. Some couples put flowers used in the wedding, or the bridesmaids' flowers at the base of the cake.


After the meal, the bride and groom traditionally make the first cut together. Some couple's feel a cake cutting ceremony is old-fashioned but many guests still expect the cake cutting. Make sure a knife is arranged, ready and waiting.


The bride holds the knife and the groom places his right  hand over the bride's and together they cut a piece of cake from the bottom tier. This first piece is shared between the couple with the groom feeding the bride first, then the bride feeding the groom.

- Hawkes Bay Today

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