Monday 24 October 2011

How to Choose the Flavour and Filling of Your Wedding Cake

At the end of the day it is all a matter of personal taste but here are a few hints to consider when choosing your wedding cake:

- If you are having a three-course meal or cocktail function then your guests will generally require only a coffee portion (small taste) which is approximately 2.5 x 2.5 x 10cm high.
The flavour to consider: a light type of cake such as vanilla
bean sponge cake, lemon sponge cake, orange and poppy seed cake.

- If you are having a two-course meal and would like to serve your wedding cake as dessert then the portion is approximately 2.5 x 5 x 10cm high. Arrange for your caterers to serve your cake with fresh fruit or a berry coulis and ice cream.

The flavour to consider: you can choose a richer flavour such as traditional fruit cake, chocolate mud cake, white chocolate mud cake or chocolate torte cake.

Types of Fillings for Your Wedding Cake
Some of the most common types of fillings available for your wedding cake include:

Buttercream: Buttercream is made with butter, sugar and varying amounts of heavy cream. It can be whipped until it is light and airy to exhibit a whipped cream-like consistency, or made with heavy cream and extra butter for a richer texture. This type of filling goes well with almost anything, but you will need to be mindful of the consistency to ensure that it complements your cake.
Ganache: Ganache is made with heavy cream and dark chocolate, and is a great complement to light pound cakes, airy chocolate cake layers or even to top off cupcakes with. Ganache is one of the very dense filling options available, so you need to be careful about using this type of filling in a warm setting.

Fresh fruit with whipped cream: If you’re planning a spring or summer wedding, fresh fruit with whipped cream may be the best match for your wedding cake. This combination can be used in almost any type of wedding cake, and is a refreshing change from sugar-laden creams.

Fruit jams: Most appropriate for wedding cakes that have a sponge or pound cake base.

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