| Q - Should
my wedding cake be white?
A - Even though White is still
the number one colour, keep your colour scheme in
mind. Your cake should complement the bridal party
and theme.
Q - What kind of special
touches can I add to my cake?
A - You could add the detail
on your gown eg beading or embroidery? Ask your
cake designer if they can recreate it by giving
them a picture or a sample.
Q - What is traditionally
meant to be on the bridal table with the cake?
A - Usually the cake is in
front of the bridal table with an engraved knife,
cake server and champagne flutes for toasts. For
decoration you can layer pastel coloured tulle,
bridesmaids bouquets or an arrangement, traditionally
sugared almonds or fabric from the bridesmaids dresses.
Q - When is the cake
cut and how is it done?
A - It is usually between the
speeches and bridal waltz following the receptions
main meal. Cut with right hands over lapping into
the center of bottom layer. Link arms and sip champagne
and following with a kiss is a real crowd pleaser!
The cake is then taken away and cut up to be served
or put into bags. The couple then spin around on
the dance floor!
Q - I am having my cake
in bags and given to the guests, who gives it to
them?
A - This is the bridesmaids
job, this also gives them a chance to mingle with
the guests and make sure they are having a fabulous
time! However, mothers of the bride and groom or
grandparents may also like to help.
Q - I am having a croquenbouche
as my wedding cake and I was wondering, how do I
continue the tradition of cutting the cake?
A - Penetrate the knife in
the side of the cake and press down as to cut only
a couple of profiteroles. When serving use salad
tongs to break off the profiteroles and work way
down from the top. Serve with ice-cream, cream and/or
a berry sauce.
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