Published

SWEET TEMPTATIONS One of the most important things I tell my couples when selecting their wedding cake is to choose something that represents them or the theme of their wedding. Most of the time the couples can’t decide what flavours they want but I suggest my four top sellers: Vanilla with home-made lemon curd filling (an absolute winner – and my favourite!), Chocolate with caramel filling, Red velvet sponge with vanilla buttercream filling or cream cheese frosting, or carrot cake with vanilla buttercream filling.

The cake can have three or four different flavoured tiers; the bride and groom each choose one, with the third or fourth tier being chosen by the moms of the couple. My policy is to not use any nuts in my recipes, due to the possibility of nut allergies amongst the guests, but I certainly can add them if requested, and then insist on placing a little note alongside the cake advising guests about the cake containing nuts.

HIS AND HERS

When a couple requests a cake which represents each of them individually, I suggest a “2-in-1” cake or a “bride and groom” cake. The bride’s side is usually the pretty, dainty, decorated side and the groom’s side is usually the comical side or more masculine side of the cake. This always brings a smile to the guests’ faces as usually the cake is displayed with the pretty side towards them as they enter the room but when the couple go to cut the cake, the cake is then swivelled around on a turntable to reveal the “other” side of the cake. Incorporating both their designs on one cake is sometimes a challenge but is always fun to do.

WEDDING CAKE AS A DESSERT

Very often the couple have the wedding cake as a dessert, in which case I ensure there is a slice for each guest. When I deliver the cake to the venue I provide the co-ordinator with a cake slicing chart. If followed correctly, this chart ensures a slice for each guest. If they are having a dessert table then I advise them to have a smaller cake and maybe some cupcakes, biscuits and marshmallow pops.

TIMING

I like to deliver and set up my cakes at the venue about 2 hours before the event, so depending on the time of the ceremony, I delivery accordingly. A new trend I have noticed is where the couples cut their cake once they have made their entrance to reception hall. Doing this straight away allows all the guests to see and enjoy the cake cake-cutting ceremony. Doing it towards the end means that many guests are likely to miss it, so I agree with the earlier the better.

DOES SIZE MATTER?

Providing my couples with the correct amount of cake is very important, but, if they want a 4 or 5 tier cake (around 130 – 150 servings) but they only have about 50 or so guests then I suggest adding some “fake” cakes in between. I’ve done so many cakes like this. It gives the “wow” factor without the wastage of left over cake. You really can’t tell the difference when they are all tiered up. I’ve done a 4 tier cake where only one tier was the actual cake and was really only for the photos rather than serving at the reception. Fake Cakes are becoming more and more popular as so many people don’t know about it and it gives them so many more design options with their cake.

CAKE TRENDS

One always needs to be on track with seasons and trends. In the heat of the summer, I advise my couples to avoid a chocolate ganache finish – the sun and heat can melt this in a very short amount of time, UNLESS the cake is being set up in a cool airconditioned venue. The same applies for buttercream. One of my first wedding cakes was a 3-tier white chocolate ganache cake and my heart nearly stopped on the day of delivery – early on a hot summer’s day. The set up was in a marquee with no air coolers nearby. Thankfully there was a nice breeze blowing through, and all 120 guests enjoyed the cake, but I learnt a valuable lesson on that day. Summer weddings require air conditioning! If the cake is to be set up outside, I insist on full shade on a stable table (yes, I’ve had some wobbly tables before!). Another point to consider is the fashionable “naked” cakes, which contain little or no icing on the outside of the cake. I advise against these in the heat of the summer, as icing seals in freshness and moisture of the sponge and, without it, it can dry out very quickly.

ANNIVERSARY TRADITION

You can save the top tier of your cake for your first anniversary very successfully. This can be done by sealing the cake in cling film and then wrapping it in tin foil and popping it into the deepfreeze. To defrost the cake, simply unwrap the foil and cling film, place it on a wire rack to defrost completely and then slice and enjoy your cake all over again!

lulubellesbakes.com

STORY BY Lyndsay McEwan
PHOTOS BY Cheryl McEwan