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Facts & Folklore |
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| A wedding cake no
longer needs to be a towering monolith of saccharin-sweet icing, bridges
and fountains. Nor do you necessarily need to perch a porcelain bride
and groom on top. As we sit on the cusp of the new millennium, we are
witnessing firsthand the facts of yesterday as they become the folklore
of today. No, all wedding cakes needn't be white.
wedding cake tradition? After all, the choice of a standard white cake
can certainly streamline the wedding planning process.
The simple explanation is that today's bride and groom
are of a very different breed than their counterparts of 10 to 15 years
ago. In 1997, the average bride was married at age 251.
No longer fresh out of high school or college, today's bride has been
in the workplace long before approaching the altar. In fact, 83% of
brides were employed in 1998, as compared to just over 50% in 1984.
It should be no surprise, then, that with greater combined earning power,
more couples are financing their own weddings. Twenty-seven percent
picked up their tabs last year, when historically the bride's parents
would foot the entire bill.2
As the couple's financial commitment to the wedding
has increased, so too has their desire to put a personal imprint on
their wedding, and their wedding cake. Wedding cakes are increasingly
being designed to suit the bride and groom's unique tastes.
Wedding cakes can be fondant-wrapped or buttercream-iced;
fruity, chocolate-laden, or nutty; white or green or just about any
color of the rainbow. A wedding cake needn't be one large masterpiece
either. Couples are now opting for individual cakes for each guest,
or centerpiece cakes for each table, to add a more personalized touch.
Some couples choose to reflect their shared interests or hobbies via
their cake. For instance, a cake shaped like a mountain might not be
out of the question for an active couple that loves the outdoors. An
event or holiday-related confection may also be designed to reflect
the time of year the couple either met or got engaged. Some are even
dispensing with the wedding cake altogether by providing dessert tables
with an eclectic assortment of sweets to better suit varied palates.
Considering the change that's occurred over the last
10 to 15 years, it's risky to assume the trends of today are indicative
of the future. The surest constants at present are that a wedding cake
should, and can, both taste and look great, and that time and planning
are the prerequisites to finding the right baker. The right baker should
be one who is sufficiently versatile to meet your needs, and uniquely
talented to marry art with great flavor.
Be sure to stop by the
How to Choose the Right Baker checklist
- "Food Arts", June 1997
- "Bride's", May 1998 survey
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