Wedding Cake Photos

A wedding cake is the traditional cake served at wedding receptions following dinner. In some parts of gland, the wedding cake is served at a wedding breakfast; the 'wedding breakfast' does not mean the meal will be held in the morning, but at a time following the ceremony on the same day. In modern Western culture, the cake is usually on display and served to guests at the reception. Traditionally, wedding cakes were made to bring good luck to all guests and the couple. Nowadays, however, they are more of a cterpiece to the wedding and are not always ev served to the guests. Some cakes are built with only a single edible tier for the bride and groom to share, but this is rare since the cost differce betwe fake and real tiers is minimal.

Wedding cakes come in a variety of sizes, depding on the number of guests the cake will serve. Modern pastry chefs and cake designers use various ingredits and tools to create a cake that usually reflects the personalities of the couple. Marzipan, fondant, gum paste, buttercream, and chocolate are among the popular ingredits used. Cakes range in price along with size and componts. Cakes are usually priced on a per-person, or per-slice, basis.

Prices can range from a few dollars to a few hundred dollars per-person or slice, depding on the pastry chef who is hired to make the cake. Wedding cakes and cake decorating in geral have become a certain pop culture symbol in western society. In the United States, reality television shows such as Cake Boss and Amazing Wedding Cakes have become popular and are trding in today's popular culture.

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The contemporary wedding cake has grown out of several differt ethnic traditions. One of the first traditions began in Ancit Rome, where a cake of wheat or barley was brok over the bride's head to bring good fortune to the couple.

During the 16th ctury to the 17th ctury, the bride's pie was served at most weddings. Differt from the modern sweet wedding cake, bride pie is savoury. Bride pie is a pie with pastry crust and filled an assortmt of oysters, lamb testicles, pine kernels, and cocks' combs (from Robert May's 1685 recipe). For May's recipe, there is a compartmt of bride pie which is filled with live birds or a snake for the guests to pass the time in a wedding wh they cut up the pie at the table.

Guests were expected to have a piece out of politess. It was considered very rude and bad luck not to eat the bride's pie. One tradition of bride's pie was to place a glass ring in the middle of the dessert and the maid who found it would be the next to marry, similar to the modern tradition of catching the flower bouquet.

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In the 17th ctury, two cakes were made: one for the bride and one for the groom. The groom's cake would fall out of favour as the bride's cake became the main cake for the evt. Wh the two cakes were served together, the groom's cake was typically the darker colored, rich fruit cake and gerally much smaller than the bride's cake. The bride's cake was usually a simple pound cake with white icing because white was a sign of virginity and purity.

Wedding cake was originally a luxury item, and a sign of celebration and social status (the bigger the cake, the higher the social standing). Wedding cakes in gland and early America were traditionally fruit cakes, oft tiered and topped with marzipan and icing. Cutting the cake was an important part of the reception. White icing was also a symbol of money and social importance in Victorian times, so a white cake was highly desired.

In Medieval gland cakes were stacked as high as possible for the bride and groom to kiss over. A successful kiss meant they were guaranteed a prosperous life together.

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From this the Croquembouche was created. The myth behind this cake tells of a pastry chef, visiting Medieval gland who witnessed their tradition of piling sweet rolls betwe the bride and groom, which they attempted to kiss over without knocking them all down. The pastry chef th wt back to France and piled sweet rolls up into a tower to make the first Croquembouche. The modern croquembouche is still very popular in France, where it is now common to place the croquembouche tower on a bed of cake and make it a top tier. This traditional Frch wedding cake is built from profiteroles and giv a halo of spun sugar.

In 1703, Thomas Rich, a baker's apprtice from Ludgate Hill, fell in love with his employer's daughter and asked her to marry him. He wanted to make an extravagant cake, so he drew on St Bride's Church, on Fleet Street in London for inspiration.

Bride's pie would evolve into the bride's cake. At this point the dessert was no longer in the form of a pie and was sweeter than its predecessor.

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The bride cake was traditionally a plum or fruit cake. In the mid-18th ctury, double icing (covering the cake first with almond icing and th with white icing) was used on bride cake.

The white-iced upper surface of the bride cake was used as a platform on which all sorts of sces and emblems could be mounted. The decoration was oft at least partially three-dimsional and colourful in appearance. However, since some decorations were made with a variety of substances, sometimes the decoration or ev parts of wedding cake were inedible.

The myth that eating the pie would bring good luck was still common, but the glass ring slowly fell out of favor as the flower bouquet toss replaced it.

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In the early 19th ctury, sugar became easier to obtain during the time wh the bride's cakes became popular. The more refined and whiter sugars were still very expsive, so only wealthy families could afford to have a very pure white frosting. This display would show the wealth and social status of the family.

The modern wedding cake as we know it now would originate at the 1882 wedding of Prince Leopold, Duke of Albany; his wedding cake was the first to actually be completely edible.

Pillars betwe cake tiers did not begin to appear until about 20 years later. The pillars were very poorly made from broomsticks covered in icing. The tiers represted prosperity and were a status symbol because only wealthy families could afford to include them in the cake.

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Prince Leopold's wedding cake was created in separate layers with very dse icing. Wh the icing would hard the tiers could be stacked, a groundbreaking innovation for wedding cakes at the time. Modern wedding cakes still use this method, with an added form of support with dowels imbedded in the cake to help carry the load, especially of larger cakes.

Wedding cakes have be prest at wedding ceremonies for cturies. They were not always the focus of the evt and oft came in differt forms, like pies or bread. There has always be a lot of symbolism associated with the wedding cake. The earliest known sweet wedding cake is known as a Banbury cake, which became popular in 1655.

The white color has be attached to wedding ceremonies since the Victorian era wh Que Victoria chose to wear a white lace wedding dress at her wedding to Prince Albert in 1840. Que Victoria acctuated an existing symbol, the color white, being frequtly associated with virginity and purity in Western culture. The wedding cake was originally known as the bride's cake; therefore, the color white became common because the cake needed to reflect the bride – and the expsive ingredits that the family was able to afford, such as refined white sugar.

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In China, the couple begins cutting a multi-tier cake from the lowest level and gives the first pieces to their parts and other ancestors as a symbolic way of honoring their place as the foundation of the family.

The wedding cake is surrounded by superstitions. In a traditional American wedding, maids would be invited to pull ribbons that are attached to the bottom layer of the wedding cake.

Out of all the ribbons, only one contains a charm or a ring, and whoever gets the charm will be the next person to marry. In other countries, the wedding cake is brok over the bride's head to sure fertility and bring good fortune to the couple.

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Also, some people today think that eating the crumbs of the wedding cake would give them good luck because the wedding cake symbolizes happiness and good life to the newlywed couple.

There are also myths that bridesmaids have on dreaming of their future husbands. Hopeful bridesmaids would take a piece of cake home and place it under the pillow.

Some bridesmaids would sleep with the pieces of cake in their left stocking and the rest under their pillows after passing the pieces of cake through the bride's wedding ring.

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In the medieval era, wedding cakes were constructed in rolls and buns that were laid on top of each