'Tis the Season for Wedding Cakes!!
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In the highly unlikely event that I ever marry, I'm having 1 tier of seriously traditional fruitcake (with marzipan and royal icing - none of that fondant stuff) topped by a smaller tier of Wensleydale cheese, the perfect accompaniment to a seriously traditional fruitcake.
It is also traditional here for the bride and groom to take the small top layer home, put it in the freezer, and then eat it on their first anniversary. One day I finally realized that custom probably started with fruit cakes, which can hang around for a long time without going into the freezer.
Things have changed, though, and in the last 25 years or so the only fruitcake I've seen at weddings has been for couples from West Indian backgrounds.
Edited to turn triangles into rectangles.
If, however, you want a non-traditional wedding cake, and you happen to be in Norfolk* in England, you could talk to my friend Sarah Pettegree at Bray's Cottage. How about a four layer pork pie wedding cake?
click image for link to her website
image © Sarah Pettegree 2011
*Which is in the east. Don't ask.
I don't think I've ever known anyone who slept on the wedding cake, unless they passed out at the reception. I'm from California and though I have heard of that tradition in a vague way, it was never practiced that I know of. I'm also 50 years old.
My sister and I used to make wedding cakes, in fact, we made our own. We used the layercake/buttercream frosting method, only, if it was vanilla cake, we might put lemon pudding or homemade apricot-pineapple jam in the middle. Bride's choice. Often each layer would be a different flavor and the top was saved in the freezer for the first anniversary. My husband and I ate ours when we got home from our honeymoon though, because even in a freezer it isn't going to taste very good after a year!
We started in the 70s and used either royal icing (my sister was great with that, but I never could make it work) or buttercream for the decorations. When I married in the early 80s it was in style to have fresh flowers on the cake which I loved.
Anyone here ever go to Cakewrecks.com? a website with cake tragedies which have been purchased from professional bakeries. Loads of sarcastic fun.
I had fresh flowers topping my wedding cake in 1986. I thought it was beautiful and novel. The Cakewrecks gal thinks it's gross to have plant material touching the frosting. Maybe I grew up in a less germaphobe era (I'm 61).
I don't have a picture of it, either. It was pre-digital, and the ex-husband got the wedding album.
I did make a lovely chocolate ganache cake for my daughter. It had sugared violets and chocolate leaves (real leaves painted with chocolate, then peeled off so only the chocolate remained). If I were ever to get married again, that would be my wedding cake. Those flowers were lovely with a delicate violet taste to them.