“Cut the cake!”
I do’s and pronouncements aside, everyone knows it is official when they start passing the cake. What doesn’t bond better than sugar and spice and everything nice, the confectioner’s concerto. The wedding cake is a formidable task in the main of sweets and the baker is to be applauded.
Like most things wedding cakes, their styles and flavors, are changing.
“We’re seeing different flavors, more often like red velvet, chocolate and Italian,” said head decorator for Food Pyramid bakery, Jessica Rice. How wedding cakes are assembled is changing as well as varieties in flavor. Cakes featuring tiers and pillars, though elegant, have contemporarily taken a second chair to very basic yet beautiful layer cakes. Baked to your tastes, cakes are quite customizable.
A single wedding cake can take up to thirty hours in decoration alone. Layer that with the other responsibilities of pastry chefs and wedding cake calls for both preparation and patience. Most bakers prefer an advance notice of at least two weeks.
“There are emergencies, though, and we do everything we can,” said Rice. Hats off to anyone who can whip-up a wedding cake at the last minute.
After you’ve got your scheduling done, the next ingredient is a dash of compensation. A basic butter-cream cake will cost approximately $199-$299, depending on extravagance it could be more. Those participating in the traditional groom’s cake can expect to pay about the same though they can vary greatly in flavor and style.
“Cut the cake!”
Again cries the gathering crowd edging towards the table bearing the center piece. Warm sugar frosting wafts wave after wave of sweet aroma into the air. Gleaming cake knives reflect the delicate borders and moldings created by steady and practiced hands. The first pieces are so gently and lovingly brought to the mouths of betrothed man and wife. And everyone really knows it is official when two smiling faces plastered in confectioner’s sugar begin to dole out the pieces of pastry.