Choosing a wedding cake from “A” to “Z”

Tips for finding the best meal option

Before choosing a wedding cake from catalogs with ready-made ideas, you need to decide on the confectionery shop itself. It is best to rely on the experience of acquaintances, colleagues, relatives or friends, since bright and alluring advertising is not a guarantee of quality. It would also be useful to take a look at the pastry chef’s portfolio. If the choice is made, then you can move on to selecting the wedding cake.

Sometimes it happens that newlyweds order a large and beautiful dessert, which looks perfect in the picture, but in reality they receive an incomprehensible mass in which the chosen decorations are barely noticeable. Considering that the cake is taken away on the wedding day or the day before, such an incident is not the most pleasant addition to the celebration.

The basis

It is most convenient to use a sponge cake as a cake layer - it is light, tasty and adds additional volume to the cake due to its airiness. However, difficulties arise with this option if the dessert is multi-tiered, since it can break under its own weight. The upper element puts pressure on the lower ones, and they fall through, spoiling the whole mood.

To prevent this from happening, it is better to choose honey or nut cakes for the lower tiers, and, if desired, make the upper ones from sponge cake. In this case, the base will be strong and the top will be light, so you won’t have to worry about the integrity of the dessert during the banquet.

Another way out of the situation is to use a special stand for the wedding cake. It consists of a central support and adjacent plates - one for each tier. In this case, you can use any cakes, since they will exert little pressure when placed on different dishes. They can be located not in one vertical row, but on opposite sides of the central base. This makes the dessert look even more unusual and festive.

Important! For wedding cakes, shortbread and puff pastry, as well as a meringue base, are not used. These options are fragile, loose and inconvenient.

Filling

The flavor of the cake lies in the filling. There are various options for creams - custard, boiled condensed milk, yoghurt, sour cream, butter, chocolate, etc. The bride and groom should choose based on their own preferences, but do not forget about the guests.

There is an option to use a different filling for each tier of the cake to please all your friends and relatives. This solution can actually work, but the bride and groom should consider whether they will have time to explain to each guest which part of the dessert they need for the filling. If the waiters deliver the cake, there is no guarantee that they will not mix up anything, and someone may be left with an unpleasant aftertaste.

Light fillings should not be used for the lower tiers of the cake. Otherwise, the same situation will occur as in the case of sponge cakes at the base of the dessert. Soufflé, mousse, jelly or meringue are placed closer to the top.

Additional Tips

When considering which wedding cake to choose, it is better not to look for options among ready-made dessert concepts. It is much better to formulate an idea yourself, taking into account each listed point. The resulting result is agreed upon with the pastry chef, and if he has no objections, then only the working nuances remain to be discussed. Among other things, it is recommended to pay attention to the points listed below.

Season. In the summer, it's tempting to order an ice cream cake, but that's not always a good idea. If a bakery can't offer reliable refrigerated dessert delivery, it's best not to risk it.
Delivery. Despite the fact that confectionery shops strongly recommend ordering delivery to the place of celebration, future newlyweds often decide to save money on this point, and end up disappointed. Without relevant experience, it will not be possible to deliver an ornately decorated cake weighing several kilograms without damage.
What to save on. A wedding cake can put a significant dent in your wedding budget, so you need to immediately determine what you can save on and what you can’t. Handmade work is more valuable, so if you use ready-made figurines, fresh flowers, fruits or berries for decoration, the overall cost will be cheaper. In addition, a naked cake, which does not require a base and an abundance of decorations, will not be so expensive.

Decorate with cream

Anyone can decorate a cake with their own cream. You just need to initially decide on the type, auxiliary tool and color. Flowers and leaves are a definite classic. Non-settling and non-flowing creams are used for decoration. These include butter and meringue.

Here's an example of how to decorate a cake with butter-based cream.

It includes:

100 gr. oils;
5 tbsp. l. condensed milk

If necessary, you can use boiled condensed milk to make the cream darker.

To start preparing the oil base, take softened butter and beat it until a light structure is obtained. Next, gradually introduce condensed milk. Mixing is carried out without stopping the mixer. The resulting mass can be used to make peaks and swirls on the cake, and it can also be used inside the dessert.

Birthday cake recipes for your wedding day

Prices for a wedding cake, given the complexity of the order, will always be quite high, so if you have relatives or friends with good pastry experience, you can ask them to make a wedding cake with their own hands. This could be, for example, honey cake, Napoleon or a fashionable tiramisu dessert. Particular attention should be paid to decorations so that the cake can compete with professional ones.

Honey cake recipe

Required for the test:

125 g margarine or butter;
1 cup granulated sugar;
3 tablespoons honey;
1 tsp. not slaked soda;
2 eggs;
4 cups flour.

Required for cream:

0.5 kg sour cream 15-20%;
1 cup of sugar.

The order of execution is as follows:

Melt the margarine/butter in a water bath, gradually add sugar and honey, stirring continuously until the mixture reaches a homogeneous consistency. Add baking soda and continue stirring until the mixture increases in volume and turns white.
Remove from the water bath and let cool.
Add eggs, mix thoroughly.
Add flour, mix well and divide the resulting dough into 8-10 parts.
Directly on a baking sheet, roll out into very thin layers, pierce them with a fork in several places and bake in a preheated oven one at a time until the dough acquires a brownish tint.
After baking, immediately trim off the excess of each cake, using, for example, a large plate or bowl of the appropriate diameter, and place it on a towel to cool (you can’t put them together while they’re hot, they may stick together).
While the cakes are cooling, beat the sour cream and sugar until completely dissolved.
Generously coat the cakes with cream, lightly pressing each layer.
To decorate the cake, use crushed crumbs from excess cake layers, chocolate, nuts, etc.

In the video with the wedding cake recipe, you will learn in detail about the technology for creating honey sponge cake:

Napoleon's recipe

Required for the test:

flour - 750 g;
butter - 600 g;
eggs - 2 pcs.;
ice water - 300 ml;
salt - 1 tsp;
vodka - 2 tbsp. l.;

For the custard:

eggs - 4 pcs.;
sugar - 200-350 g;
milk - 1 l;
butter - 200 g;
vanillin - 1 sachet;
flour - 4 tbsp. l.;
cognac - 2 tbsp. spoons;

to cool all the ingredients in advance , keep the oil and water in the freezer.

Step-by-step cooking instructions:

Sift the flour 2-3 times onto a work surface through a fine sieve.
Quickly grate the frozen butter into the flour using a coarse grater. So that it does not have time to melt in your hands, dip it in flour all the time and mix the mass.
In a bowl, beat 2 eggs with salt, ice water and vodka until smooth.
Gradually pour into the flour and butter, stirring all the time (but not too much) and collecting into a lump. The dough should not stick to your hands, but it should not be too tough. Wrap it in cling film and place in the freezer for 2 hours.
Now you should do the cream. Pour milk into a small convenient saucepan, add sugar and vanillin and over low heat, stirring constantly, bring the sugar until dissolved.
In a clean bowl, beat the eggs with flour and cognac until smooth, gradually pour into the hot milk, stirring constantly, and bring to a boil, but do not let it boil.
Reduce heat and, stirring the cream all the time so that it does not stick to the bottom of the pan, evaporate it until it thickens.
Turn off the heat, add previously softened butter, beat the cream until smooth.
When the cream has cooled, coat the cakes with it. Sprinkle the top with crumbs.

Custard can be replaced with sour cream by mixing sour cream with sugar to taste.

Napoleon cake for wedding

Beautiful cake design

Today, confectioners offer such a variety of ready-made cakes with different designs and amazing taste that you can buy or order dessert. But a dessert prepared with your own hands conveys the warmth, care and love of your wife.

The base of the cake can be any cake layer, and you can decorate it in accordance with the theme of the holiday.

So, for the first wedding anniversary, chintz, you can decorate it in the form of scraps of fabric printed on rice paper. Or make a cake in the shape of a matrimonial bed; for decoration it is better to use mastic.
The second anniversary is a paper wedding. Decorations in the form of books, invitation tickets to the theater or vouchers to a romantic trip are relevant. And everything depicted on the cake can be given as a gift.
Three years together - a leather wedding. The decoration can be a belt made of marshmallow, mastic or cream, tightening the sides of the dessert.
Fourth anniversary - linen, wax or rope. The cake is decorated according to the theme.
Five years together - a wooden wedding. A cake in the shape of a log or a stump would be just right.
Six years is a cast iron anniversary. If you don’t want to cook dessert in the form of a heavy frying pan, decorate it in the form of a pot of gold coins.
Copper is a symbol of the 7th milestone. Use edible “copper wire” or coins for decoration.
8 years in a barge is tough. Why not make a dessert in the form of a tin can?! An excellent option is a gingerbread house, as a symbol of family well-being.
Faience wedding - crowns 9 years lived. For such a case, a cake in the form of a tea pair is suitable. Another symbol of this celebration is daisies. A sweet bouquet will look beautiful on a festive table.
10 years - the first round date, tin wedding. You can make 2 spoons from mastic and intertwine their handles.
15 years is a crystal anniversary. From thick sugar syrup on cellophane, cast decorations in the form of ornate patterns or precious stones. After the transparent decor has hardened, apply it to the finished cake.
20 years is a porcelain anniversary. You can make a cake in the shape of an exquisite teapot. An alternative could be a set of cupcakes that imitate cups from the service.
25 years - silver wedding. The decor contains noble silvery shades: ribbons, beads, rings.
Pearl wedding - 30 years together. A cake with edible pebbles will complement the celebration. You can make open shells with them according to the number of children born in the marriage.
35 years – coral anniversary. A delicacy in the form of an elegant reef will lift your spirits.
Ruby wedding - 40 years. Red Velvet or Drunken Cherry cakes will be very popular.
The half-century anniversary of the golden wedding should shimmer with golden reflections. The decoration can be 2 zloty rings.

Romantic symbols are always relevant when decorating wedding cakes: doves, hearts, figures of lovers, flowers, rings. If the spouses have a good sense of humor, then you can prepare an original, funny cake with scenes from family life.

Is dessert even necessary at a banquet?

Each couple must independently decide what and how will happen at the wedding. Despite the fact that treating guests to a delicious and richly decorated cake has already become a kind of tradition, you can completely abandon it by replacing the dessert with something else - cupcakes, donuts, ice cream, etc.

This decision is made by the newlyweds, who are confident that the cake will remain practically untouched at their banquet, since the menu is already wide and high in calories, and besides, most guests do not like sweets.

At most weddings, an airy delicacy is still served, since there are many guests, and they do not mind eating something sweet after the main course. Tea drinking traditionally takes place at the final part of the banquet, when all the congratulations and toasts are voiced, but the general fun still continues. The waiters pour tea for everyone, and the bride and groom cut a beautiful cake to the accompaniment of festive music. Each guest gets a piece, which is eaten for the health and happiness of the newlyweds.

A wedding cake carries a symbolic meaning: the bride and groom, while treating the guests, share love and happiness with each of them. Moreover, it is believed that the more beautiful and richly decorated the dessert, the more bright and positive things will return to the newly-made spouses. A delicious end to the evening promises the newlyweds a sweet and carefree life.

A wedding cake not only creates a festive atmosphere in the banquet hall, but also emphasizes the chosen style of celebration. If the bride and groom have chosen a specific theme for their holiday, then the cake is designed in accordance with it. If you managed to make the dessert bright and attractive, it can be placed on a separate table at the very beginning of the gala banquet, so that everyone can take a photo with it before it is yet cut.

Interesting! We also recommend that you familiarize yourself with how to determine the optimal weight of the dessert and choose the filling for it.