Texoma Bride Guide | Issue 008 | Winter/Spring 2021

CAKES
CAKES
FROSTING
As you browse the cakes online, take note of some of the different styles that
you like. Bakers can do amazing things when it comes to decorating cakes-- a
simple and elegant white frosted cake with white details or an elaborately
carved cake covered in fondant with jewel embellishments made from sugar and
gumpaste flowers that look real. Your imagination, and budget, are the limits!
Simple cake designs are the least expensive. The more complicated the cake
design, the higher the price tag. Fondant icing is more expensive than
buttercream, and if you want elaborate molded shapes, vibrant colors, or
handmade sugar-flower detailing, you’ll pay for the cake designer’s labor. Also
consider the weather and time of year. If you’re having an outdoor reception,
stay away from whipped cream, meringue and buttercream becasue they melt
easily. Ask your baker about summer icing options. Here are some of the more
popular types of frostings and how they are used:
CUTTING THE CAKE
Cake cutting is one of the highlights of the
wedding reception. It usually is the first act
performed as a married couple, and the
beginning of your new life together. Along
with the symbolism, the cutting of the
cake traditionally serves as a segue from
dining to dancing. Older guests will usually
wait until after the toasts and cake cutting
before saying their goodbyes.
When it comes time to cut the cake, the
bride stands closest to the cake with the
groom behind her. With both of your
hands on the cake knife, cut a small wedge
out of the bottom tier of the cake and
place it onto a plate. Remember to cut the
bottom tier because the top tier is too
unstable for a good first cut and you may
topple the cake! Speaking of the top tier,
it’s a long-standing tradition for the bride
and groom to save the top tier of their
wedding cake for their first anniversary.
Let your baker and caterer know of your
plans in advance so it doesn’t get served.
Juniper Cake Company
BUTTERCREAM
Buttercream frosting can be made in a
variety of flavors and is usually piped
onto cakes using different sized and
shaped tips. A layer of buttercream is
applied as the base, and then
decorations are added on top. It does
not do well in the heat, and works best
on cakes that are a simple shape.
Sug-Ah Sweets & Confectioneries
FONDANT
Fondant is a very smooth, matte icing
that givescakes a flawless, porcelain
finish. It is also used for ribbons and
swags, and can be cut into different
shapes to be used as appliqués or
textured using a variety of
different tools. It is usually more
expensive than buttercream and not
as tasty.
Most couples opt to slice the groom’s cake
immediately after cutting the wedding
cake, and serving slices alongside pieces of
the wedding cake so guests have a choice
of flavors. If both cakes are large enough,
you could offer a plate with slices of each
cake, or place one flavor on each plate and
let your guests choose what they’d prefer.
A detail that is often overlooked is what
happens to the cake after you and your
new spouse cut it. Make sure you know
who is going to be responsible for cutting
and serving the wedding cake after it is
cut. It could be your catering staff or
wedding coordinator and it’s usually
complimentary, but not always.
Don’t forget to make sure there are
additional plates and silverware for
serving your guests!
Cake:The Frosted Shoppe
Photography: Gingersnap Stuidos
Venue: Rustic Grace Estate
Satisfy your sweet tooth with Texoma’s best bakers at tbgvendors.com/cakes
6 2
6 3