Hi Y'all,

I have never had a piece of "Wedding Cake". Is it true that to give the cake enough firmness the cakes are usually dry and more for show than eating? Are/Should the cakes be just a white cake with a vanilla/decorators filling or can they be any filling?

All comments and suggestions on flavor combinations would be greatly appreciated.

Thank you in advance!

This day in age, wedding cakes are what the bride/groom want. You are right that the generic wedding cake is white with almond flavoring... but I have had many brides ask for Red Velvet, german chocolates, and even carrots... one cake was like 4 different layers of flavors. You can use whatever flavoring you like or they request....

my wedding cakes are never dry and I used doctored box mixes... so this day in age, whatever they want goes....

oh no, I think the cake should taste as good as it looks. I had a raspeberry filling in my wedding cake for 2 reasons, one I loved the flavor and two I loved the look of the white cake and red filling. The options are endless go with what you or the bride love. I have never made a wedding cake so this is my personal (not professional) opinion.

Oh no! The wedding cake should NEVER be dry! My cakes (doctored mixes) are always most and flavorful (per my clients). The first wedding cake I did was 4 tiers. 1st white cake b/c icing filling 2nd white cake with strawberry filling 3rd white cake with chocolate hazelnut icing and top white with b/c. It was the request of the bride. It was a BIG hit!

I think my fav flavor combination for summer is lemon cake and lemon curd filling!

The sky is the limit!

Beth in KY

Traditional wedding cake...white...blah blah blah...Its good, but now brides are smarter. They want lots of flavor! Different cakes for different teirs, fillings and frostings. They want to make everyone happy from mom to the waitstaff....
...and you give them what they want with a

Thanks Y'all!!

The cake at this wedding is the only traditional item--besides the bride and groom. The Bride and Groom do not know that they are having a shotgun wedding. the Matron of Honors idea! The cake is my families gift to them. They do not care if the cake is upside down--literally!!

My next question is: Any suggestions for the base of the cake? The plateaus are way to expensive. the cake is square.

You can get a glass rack (the thing they use in restaurants to put glasses through the dishwasher and store them) or a sturdy wooden box -- put it on top of the cake table and put the tablecloth or a separate cloth over it. It's an inexpensive way to give the cake height and make the it stand out.

[/quote] mmmm, I love lemon. Just to be lemony over the top I also put a lemon cream cheese frosting that is amazing!!!!!!!
(buttercream recipe, but use 1 cup crisco, 1 stick butter, 1/2 pkg cream cheese and instead of flavorings or water, just use fresh squeezed lemon juice. Plus of course your 2lbs p.s. and 2 tbsp )[/quote]

Does that recipe crust at all? If so, I'd love to put that one on my menu!

Thanks,
--Knox--

YES it does crust. It is really good. If you look at my pictures the yosemite cake has the lemon cream cheese frosting.

I hate frosting with cream cheese since it is difficult to smooth, but it is soooo tasty!