The bride’s cake, a symbol of fertility and abundance, is traditionally a three-tiered white sponge cake, frosted in white royal or buttercream icing. Tradition, however, has crumbled. Brides are now choosing cakes of German
chocolate, Italian rum, strawberry, carrot, yellow and white . . . in other words, you may suit your own taste.
Choose your baker by sampling his or her cakes, if possible, and by looking over his or her album of cake designs and styles. You will find cakes designed around fountains and bridges, as well as multi-tiered and sheet cakes. Your fantasy becomes reality with a
creative baker. Select your baker at least three months in advance . . . be prepared to describe your wedding, the number of guest, location and time. Multi-tiered cakes are generally assembled at the reception site. Be sure you allow enough time for delivery and set-up.
A deposit is customarily given at the time
you place your order. Request a receipt describing the type of cake you’ve ordered,
its filling, icing, style and color of decorations.
The decoration on the top of your
cake can be as unique as the cake itself. Fresh flowers and delicate blown glass tops are charming decorations.Your baker will give you cutting instructions. Remember, when you make the first cut, hold the knife in your right hand. Your groom’s hand closes over yours and together you cut a slice. This is the result of an ancient Greek custom where a couple shared a sesame seed cake to ensure theirs would be a fruitful marriage.
