by Judith Rivers-moore,
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on the net: http://www.weddinglinks.com
UNITED STATES, Dec 15 — Wedding Tradition. Cutting the cake is a traditional ritual of love and promise for a lifetime of the groom feeding the bride, and the bride feeding the groom.
Our new look at wedding desserts finds a variety of fun ideas. The cake may not go as far as hoped, or you may have too much left over
W
edding Tradition. Cutting the cake is a traditional ritual of love and promise for a lifetime of the groom feeding the bride, and the bride feeding the groom.
Our new look at wedding desserts finds a variety of fun ideas. Along with beautiful cakes we see petit fours, individually decorated, cupcake trees, tuxedo strawberries, hand painted icing flowers, wedding cookies, chocolate fountains with fresh fruit and the classic frozen Dove Bars are leading the trends. WHAT’S NEW Dessert tables or stations with a variety of items for people to choose from are taking the place of the layered and tiered cakes. Brides and grooms opt for a decorated one-layer cake to cut for the ceremony photo and then provide an array of celebration dessert ideas for their guests.
The New York cheesecake still reigns a favorite with deserved applause for the variety of recipes and flavors to be enjoyed today. The Stacked Cake is in and often completed from a square, heart shaped or hexagon baking tin. 50% more of the orders appear to be chocolate, or at least one layer in chocolate. Traditional fruit cake and grooms cakes are still being done along with ethnic favorites.
ICINGS & FILLINGS White on white seems to be less popular, the fondant or icing pastels and roses plus hand made flowers appear consistently on the icings. The new excitement is the icings requested in lime green, hot pink and orange. The bright colors are often brought forth with all types of flowers; cascades of roses, orchids and theme or unique or personal message cake toppers. Predominate for cakes, you will find a variety of fillings with raspberry, coconut, passion fruit, mango, mocha, almond, strawberry, ganache, chocolate fudge and apricot appearing at the top of the order list.
UNIQUE STYLES We are seeing whimsical cakes, topsy/turvey or hobby style cakes and bright colored iceing and personalization with the couples initials and some with photographers in the iceing and or cookies with photos.
SERVING
Get the guest moving is the new goal of a wedding. They move through the food line, the drink line, the cake or dessert & coffee line, cigars and port line – around the room to mingle and visit at the food stations. We see brides opt for individual table cakes with a two-tiered cake for the bride and groom to cut. The dessert/cake table is a centerpiece to the reception and should be decorated accordingly with a long cloth, flowers, rose petals, candles, and cutting instruments. We often see the bridesmaids bouquet lain here.
In the 90’s we often saw cake smeared, but that too is going out of the picture. Cutting large wedding cakes should be completed by someone with knowledge and experience. The cake may not go as far as hoped, or you may have too much left over. Wedding Cake Photos on WeddingLinks.com Photo Gallery
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Wedding Tradition. Cutting the cake is a traditional ritual of love and promise for a lifetime of the groom feeding the bride, and the bride feeding the groom.
Our new look at wedding desserts finds a variety of fun ideas.
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