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During a consultation with a bride-to-be about her
wedding cake, there are a few questions to consider.
One of them is regarding the number of servings she
would like from her cake. This often leads to a discussion
about saving the top tier.
The tradition of saving the top tier of the wedding
cake began long ago in England, when tiered wedding
cakes were made of a rich, wine or brandy-soaked
fruitcake. This cake was well preserved by the liquor
and fruit it contained, and was usually served to
the guest at the christening of the first child the
marriage produced. Birth-control, and life-styles
being what they were in those days, this blessed
event most often occurred within one year of the
wedding.
Now, modern wedding cakes are rarely make a out
of fruitcake, and most couples plan to extend their “honeymoons” beyond
a year of their wedding date. Therefore, if saving
the top tier is a tradition the couple wished to
pursue, is should be wrapped really well, and kept
it frozen for up to three months. It can then be
thawed (slowly, in the refrigerator), and shared
when celebrating the one-month anniversary, a family
member’s birthday, or a holiday gathering.
However, having a tier of cake which is not going
to be served at the wedding also adds to the cost
of the cake, so I don’t recommend it for the
budget conscious. And speaking of budgets, it really
isn’t absolutely necessary to have exactly
the number of servings match the number of guests.
As hard as it is for me to imagine, some people actually
don’t care to eat cake, especially when there
is another dessert being served. A smaller cake can
be commissioned, and later on, if the guest list
should grow, or the couple is concerned about having
enough, a small “back-up” cake can be
ordered within two weeks of the wedding date.
Submitted by Cynthia Peithman, Cakeline
www.cakeline.com
Email: Cynthia@cakeline.com
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