What is it about a wedding cake that is like no other type of cake? One of our dearest friends believes wedding cake should not just be for weddings, it should be eaten anytime of the year. There is something magical about the texture and fillings that, when eaten, just does a happy little dance on your taste buds. Cakes have come a long way over the years to quite the pastry culinary delight.
One thing we always like to do for couples is to challenge the traditional status quo aspects of a wedding. We are always looking to twist the traditional into a contemporary, some times odd, concept. For example we have served a dinner menu backwards starting with cake first continuing on to the main entrée, salad etc. So here is what we did for a cake during an eight-course dinner with wine pairings.
We are sure you have heard of a wine flight where you can sample three or more different types of wines, well for cake, we designed a cake flight. In developing the cake during the tasting, the cake was constructed in three tiers. We wanted the groom and bride, the mother of the bride and mother of the groom to have their favorite flavors represented so we were able to give each of them a tier to add their favorite cake and filling.
In doing this we accomplished two things. Everyone received the flavors they liked for the wedding cake and also, it gave each guest the opportunity to taste all three cake flavors and fillings. Each plate had three petite pieces of cake –
Guests enjoyed three different cake flavors, a star anise cake with pear custard and ginger mousse, a coconut cake with orange custard and coconut buttercream, and orange flower cake with blackberries and ginger mousse. The three pieces of cake were toped with a custom sugar grape leaf, on each was piped the couples names in chocolate. Oh and of course guests were offered champagne or an after-dinner cordial!
Erin Campbell got instant notoriety as the winner of the Food Network’s Holiday Baking Championship and as a...