Wedding Cake

No, wedding cakes absolutely do not have to be white! While white cakes have been a traditional choice for weddings, symbolizing purity and innocence, modern weddings embrace a much wider variety of colors, flavors, and designs. Here's why white isn't the only option:

Modern Trends

Today's wedding cakes reflect the couple's personalities and styles. Colors can match the wedding theme, favorite hues, or even the season.

Flavor Freedom

White frosting doesn't limit the flavor possibilities. You can have a white cake with vibrant fruit fillings or colorful decorations.

Creative Designs

Ombre cakes, metallic accents, or cakes with painted details add a unique touch that goes beyond just white frosting.

So, if you're planning a wedding cake, feel free to explore all the colorful and flavorful options available!

Wedding cake dates as long ago as the Roman empire but cakes didnt have icing. The groom would traditionally eat a piece of a loaf made of barley and would break the remaining bread over his bride. It has been a custom since then but as time went on, this custom changed and cultures created different symbolic traditions.

i would say yes but to make it look good you want to first crumb coat it

so what you do is simply add a very thin layer of frosting and refrigerate

then take it out and frost it

its better this way it helps for crumbs not to come off and it looks OS much nicer

either that or

buy fondant add a very small layer of frosting to your cake and put the fondant and it looks very nice that is actually what bakers do

Let me know if this helped you out =)

The actual answer is purple, because aliens don't wear hats in july- when there are pandas on the roof of the capital building in district 12.

That depends on the ingredients you use.

the reason why people eat wedding cakes is because they payed lots of money for it and they would like to enjoy it instead of it going to waste! :)

The caterer takes the top off after your photos are taken. It is set aside so that you may take it home and traditionally put in the freezer for your first anniversary.

* It depends what type of cake your wedding cake is. Most cakes can be frozen. The traditional wedding cake was fruit cake soaked in Brandy and it could stay in the crock (no icing on it) for several months. For other cakes they can be frozen, but it's best to ask a baker how long one can freeze the cake if it's a white or chocolate cake or one with strawberries in it.

You can buy such a cake if it's pre-made, then chilled-- not if you have it custom-baked. The cake may be decorated with icing and other edible accoutrements and still be eligible be purchased with food stamps. This is an example, however, of food stamp misuse. While the misuse of food stamps is not a crime, food stamp fraud is!. Examples of fraud include buying anything that is NOT food (a cake is), and turning in the FS for cash. You also cannot buy hot foods or non-food items. And only a store that takes food stamps can honor them, not a typical stand-alone bakery.

The cutting of the wedding cake is to show the cutting of the covenant. Feeding the cake to each other is a symbol that both the bride and the groom will care for the other as one flesh.

Mexican wedding cakesAccording to several food history sources and cookbooks, Mexican wedding cakes and (aka Biscochitos/Mexico), Biscochos/Cuba, Kourabi'des/Greece, Polvorones/Italy & Spain, Rohlichky/Ukraine and Sand Tarts, Sandies, Butterballs & Moldy Mice/United States) are a universal holiday cookie-type treat. This means this recipe is not necessarily connected to any one specific country. It IS connected with the tradition of saving rich and expensive food (the richest butter, finest sugar, choicest nuts) for special occasions. Food historians trace the history of these cookies and cakes to Medieval Arab cuisine, which was rich in sugar. Small sugar cakes with nuts (most often almonds) and spices were known to these cooks and quickly adopted by the Europeans. This sweet culinary tradition was imported by the Moors to Spain, diffused and assimilated throughout Europe, then introduced to the New World by 16th century explorers. Sugar cookies, as we know them today, made their appearance in th 17th century. About sugar. Recipes called Mexican wedding cakes descend from this tradition. They first appear in American cookbooks in the 1950s.

The cookie is old, the name is new. Food historians place the first recipes named "Mexican wedding cakes" in the 1950s and 1960s. Why the name? Our books and databases offer no explanations. Perhaps timing is everything? Culinary evidence confirms Mexican wedding cakes are almost identical to Russian Tea Cakes. During the 1950s and 1960s relations between Russia and the United States were strained. It is possible the Cold War provided the impetus for renaming this popular cookie. Coincidentally? This period saw the mainstreaming of TexMex cuisine into American culture.

There is no special word for a layer of wedding cake. If the cake is constructed with each layer smaller than the layer below, the layers are called "tiers."

Queen Victoria's wedding cake was 300 pounds. It was covered with sugar. All that is known about what it was made of was that it was described as one of the "most exquisite compounds of all the rich things with which the most expensive cakes can be composed, mingled and mixed together into delightful harmony by the most elaborate science of the confectioner." For more information, please refer to the related link.

It would depend on the type of cake, how many tiers, if it has some exquisite design or if it has some special request. Wedding cakes go for anything from 100$ - 1,000$; then the baker gets profit.

There isn't really an average. Wedding cakes can be so diverse. Some are elaborate in desgins, some are simple. A cake that is 6 tiers will cost much more than a cake that is only 2 tiers. It also depends on where you get it from. High-end bakeries will sharge more than a small, simple shop might.

I think,cake should have 5 round layers, and the bottom was either 12 or 14 inches which would fed 250 people.

Depending on which state you live in, the licensing requirements will vary, but you will almost certainly be required to bake the items you intend to sell in a kitchen that has been certified by your state's department of environmental health (or equivalent) and to label the items with your name, address, phone number and ingredient list.

Read more: Is_it_necessary_to_be_licensed_to_sell_baked_goods

It's NOT easy! Ask the baker to do it!

Normally with the biggest layer on the bottom and the smallest layer on the top.

If you're asking how you keep it from collapsing in on itself due to the weight of the upper layers...

Caterers generally use clean wooden dowels, about the diameter of a standard pencil, cut to the height of the cake. These are inserted into the bottom (and middle) layers to support a piece of thin plastic that the next layer sits on. You don't need many... maybe one in the middle, and another four in a circle just slightly smaller than the plastic piece.

With the knife turned upside down for luck, they cut the first slice together. (The caterer must cut the icing first to prevent the cake from falling off.) "Cut the cake" was advertised by the toast maker or best man and drizzled with champagne or sparkling wine.

• Decoration colors for a 58th Wedding Anniversary: Light to medium blue/white crepe paper banners; green and soft yellow or white; reddish purple/ivory. There is no particular color one has to go with for a 58th Wedding Anniversary. The 50th Wedding Anniversary would have been gold and the next big event for the couple would be their 60th Wedding Anniversary.

Everyone has different opinions. Many bridal couples will get different layers of cake to give people choices. You should get a cake tasting session with your bakery to see what you like best.

The most popular flavors for wedding cakes these days are chocolate, chocolate and vanilla swirl and red velvet cake. Any bakery specializing in wedding cakes will offer samples at the time of ordering.

During the Reception, about an hour before the end of the reception.

Traditionally in Western weddings the bride and groom cut it together each with one hand on the knife. The bride and groom do not usually portion the cake - they simply make one symbolic piercing movement into the centre of the cake and then draw the knife down and through so that they make a single slice from centre to perimeter - a radial cut, not a diameter.

If it is a catered affair then usually the top tier of the cake is real, but the lower tiers may be artificial. The catering staff will have already cut and portioned the lower section of the cake and plated it up in the kitchen so that it can be rushed out to the guests as soon as the cutting ceremony has been completed.

In some traditions the top tier of the wedding cake is saved and is used as the christening cake when the first child is born.