Considerations for picking your wedding cake

By Today's Bride on February 03, 2012
Use your imagination as you consider colour, design, flavour, filling, icing and shape of your wedding cake – or cakes! 

Type of frosting

Choose between a fondant or buttercream icing.

Fondant is thin, hard, rolled out with a rolling pin and draped over the cake, giving a smooth finish that won't melt in hot weather.

Buttercream is richer, better-tasting, easily shaped into borders and flowers but is not right for embossing. It tends to melt when outdoors on very hot days.


Cupcakes

Showcase your cupcakes on a tiered stand. Each stand might have a different frosting in both colour and texture, such as a yellow coconut frosting on one layer, a white creamy frosting on another layer and chocolate on a third layer.

The top might have a small decoration, such as a little sugarpaste leaf or flower.


Mini-cakes

You might have a cake for each guest table that serves eight (assuming that your tables seat eight!).

This could be a round or square cake with a delicious filling and iced in the colour theme of your wedding. An ornate alternative could be a cake with a tiny cake on top. The small cake would be two servings and the bottom cake would serve six.


Traditional cake

These have become so ornate and are such works of art. Be certain to place it on a special table and spotight it in some way.


Mixed shapes

A three-tier cake can take on an interesting element by having a large round cake as the base. The second tier might have a square cake, the third tier can be a small round cake, topped with a tiny bouquet of flowers that match the colour of the icing.

By Today's Bride| February 03, 2012

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