The popularity of a pioneer bride was said to be judged by the size of her wedding cake. Guests would bring layers of cake, which were then filled with applesauce and stacked. The more popular the bride, the taller and more numerous her stacks. The bride’s cake, symbolic of fertility and abundance, is traditionally a three-tiered white sponge cake, frosted in white royal or butter cream icing. Tradition, however has crumbled. Brides are now choosing wedding cakes of German chocolate, Italian rum, strawberry, carrot, yellow and white…in other words, you may accommodate your own sweet tooth.
Choose your baker by sampling their wedding cakes, if possible, and looking over their album of cake designs and styles. You will find wedding cakes designed around fountains and bridges as well as multitiered and sheet cakes. Your fantasy becomes reality with a creative baker. Select your months in advance…and be prepared to describe your wedding, the number of guests, location and time. Multitiered cakes are generally assembled at the reception site. Be sure you allow enough time for delivery and set up. A deposit of 25 to 30 percent 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 glass blown 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. The top layer of your wedding cake is generally wrapped and frozen to await the special celebration of your first anniversary.
Reference: The Wedding Guide
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