Wedding Cake Q&A Wedding Journal answers all your wedding cake questions
Q. Can you explain the purpose of a groom’s cake?
A: The origins of the grooms cake a can be traced back to America’s deep South where it was introduced as a gift from the bride to her groom. Tradition holds that single female guests attending the wedding take home a slice a slice of the cake and sleep with it under their pillow. That night they will dream of their future husband, or so the folklore goes…Whether or not this hold true, groom’s cakes are catching on here and are being customised to reflect the grooms personality, interests or hobbies. Choose his favourite cake flavour and serve at a pre-wedding dinner or at the wedding reception itself as an alternative to the traditional fruit wedding cake.
Q. I really like the idea of decorating our cake with fresh edible flowers – can you give advice on what flowers would be suitable?
A: Naturally beautiful, edible fresh flowers can be used to decorate your wedding cake to striking effect.
| There are quite a few types to choose from and the flowers can be used frozen, crystallised with sugar or served fresh. Here are a few suggestions: Viola - small, delicate flowers in a full range of colours; Nasturtiums - reds, oranges, yellows; Cornflowers - cobalt blue, bright pink, dark purple; Lavender - wands of purple flowers, Pansies – bright and bold in multi-shades; Herb flowers - Fennel, Dill, Thyme and Oregano. | |  |
Q. I want to follow the tradition of keeping the top tier of my wedding cake for our first anniversary but how do I keep it fresh?
A: A stale cake isn’t a great way to remember your wedding day. Here are a few tips on how to keep it fresh, but remember this is only for traditional fruitcakes, sponge or biscuit cakes don’t have a very long shelf life. Firstly place the cake in the freezer for about twenty minutes to firm up the icing, then completely cover the cake in plastic wrap, making sure it is airtight. Next wrap it with two layers of aluminium foil before place it in an airtight storage container.
 Q. What are options when it comes to cake icing?
A. The choice is wide and varied and includes buttercream, flat icing, foam icing, fondant icing, fudge icing and royal icing. Fondant icing is the most traditional choice for wedding cakes with royal icing being used to create beautiful decorations and sugar sculptures. Which one is best for you will depend on the style of your cake- talk to your cake maker and ask for a tasting if you are unsure which you would prefer.
Q. What are the latest trends in wedding cake design?
A: Using your wedding dress to inspire your wedding cake is a trend that will continue to dominate in 2009. Talented cake makers are recreating the finishes seen on wedding dresses such as lace, appliqué, floral corsages and even metallic fabrics. For something new how about decorating your cake with edible paint or use calligraphy-style motifs and text to personalise your cake. Square, hexagonal and missed shape cakes are also on the rise and off course miniatures look set to stay.
Q. I am looking for a unique cake stand to display my wedding cake at the reception. Can you help me find someone who specialises in this?
A: Jacqueline French specialise in bespoke cake stands. Choose from a stunning array of designs or let the design team create a unique design just for you using the colours and themes of your wedding day. The stands come packaged in delightful box and can support any number of tiered cakes. Contact Carol on 00 353 (0) 74 9381534.
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