Have you ever considered wedding cake recipes? After all, most people don’t put much thought into the cake that is meant to be eaten, and instead focus mostly on the exterior design of the cake instead. The reason that the recipe for a cake always matters, however, has a lot to do with the taste of the cake and the fact that it has to be able to hold up under the demands of the frosting. This is particularly true where a wedding cake is concerned because it often has layers and tons of decorative work.
So, how can a baker go about choosing the right recipes? It all begins with the essential design of the cake in question. Will the cake have to survive being stacked up in many tiers and layers? Will it be frosted with a very heavy icing, such as a rolled fondant? What flavors will the bride and groom prefer? All of these factors are essential in choosing the appropriate recipes for the cake and icing, and it is often quite difficult to make these decisions because it is hard to know which factor is the priority.
First of all, it is important to always remember that the cake is meant to be an enjoyable and delicious dessert, and this means that the baker should encourage the couple to select their cake based solely on this factor.
It is tempting to make the cake more of a display than a food item, but that is missing the point. Picking the flavors and textures should be the essential issue, and only then should they move on to a discussion about the design.
At that point the couple will be told about the cake decorator’s personal preferences in icing or frosting in order to help them understand if there are any limitations due to their flavor choices.
What does that mean? Well, if a couple opts for a very delicate white cake, this may be unable to hold up under the weight of a heavy, rolled fondant frosting.
The couple may have to choose a different sort of decorative theme if they really want a truly delicate cake with their decorator’s traditional look or style.
The next thing that has to be considered is the general structure of the cake as well. Most wedding cakes are going to be put into tiers; and though these might be round, rectangular, or square, they will still need to be able to withstand the pressures of this scenario. A good baker can often make nearly any sort of cake a tiered cake, but the assembly process can become particularly challenging when a cake struggles under the weight of icing and of the manipulation necessary for stacking up cakes.
This means that the final deciding factor around any recipes for wedding cakes and icings is the way that the completed cake will look. Although many people get it backward and ask the baker all about the look of the cake before worrying about its taste and texture, the best bakers will always guide the couple through the process in the best order for optimal results.
John Knollwood is the author of “Cake Decorating Made Easy” mini course, please visit http://www.CakeDecoratingAnswers.com to sign up for it. You can also visit our website to find out more about wedding cake recipes.
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