Wedding Cake Flavours.

wedmaster — Wed, 21 Jul 2010 03:18:29 +0000

Following on from my post on how to keep a fruit cake I thought I might share my ideas on cake flavours.
There are so many more options in regards to your choice of wedding cake. The great thing about wedding cakes now is that they can also double as the dessert! What could be yummier than a rich chocolate cake, with whipped cream and a berry sauce? However, in New Zealand we tend to like to keep at least one layer fruit while being a bit more adventurous with some of the other tiers.
Lemon, orange, coffee and banana can suit many guests tastes and wedding style. The icing may still be kept to the traditional white fondant but a chocolate icing will obviously suit a 3 tier chocolate cake.
Buttercream icing, so popular in the U.S has never really taken off here but I would love to hear from anyone that has had a wedding cake iced in this way and their views!

How long can you keep a wedding fruit cake?

wedmaster — Sun, 31 Jan 2010 09:23:36 +0000

Traditionally the wedding cake was made entirely of fruit. A tier of this longlasting cake was then wrapped carefully and produced at the christening of the first child. Times have changed, but many couples still love to follow this tradition in some form but how long can you keep it? How do you wrap it? Where should it be stored? The advice given to me was that it could be wrapped in greaseproof paper, then foil and then clingfilm and frozen for up to a year. Once needed, the cake would need to be re-iced in the almond and fondant icing as the original icing would not survive. Has anyone any other tips for storing wedding cake? Any success stories or anything to avoid?

New Zealand Wedding

Wedding Cake Flavours.

How long can you keep a wedding fruit cake?