When I tell people I make cakes, they start to tell me their favorite flavors. Inevitably, someone tells me "Oooh I love wedding cake! Can you make wedding cake?"
What does this mean? What is wedding cake flavor? I think it's a vanilla or almond white cake, but I'm not really sure. Is there a universal wedding cake recipe that I have missed somewhere?
Also, how do you make this customer happy? If I guess at the flavor I may or may not get it right, and they may be disappointed. But since I don't know what flavor they are thinking of, I can't make it. Thoughts?
My "wedding cake" flavor is the WASC cake. Its almond/vanilla flavored whit cake. YUMMY! I think most people associate the almond/white with wedding cake.
Susan
this kind of comment cracks me up!! 
My wedding cakes are/were straight Betty Crocker out of the box, yet I'd get person after person after person comment on how they "LOVE!" the taste of wedding cake.
I'm laughing and thinking, "its the same dang cake you make for your kid's birthday party!"
Most of it is all in their head.
Case in point: One night for dinner I made a noodle soup, french bread, salad. I had the table set beautifully! Hubby and I had wine, kids had water and I even got out the good water goblets. It looked awesome!! Hubby proclaimed it the best meal he'd ever had.
A week later, we have the very same food ... soup, bread, salad .... except it was a "fix your own plate and meet me in the TV room!" night. Hubby goes into the kitchen, making a face like he smells something bad and sternly (!) reminds me that "You KNOW I don't like soup for dinner!"
Freakin' piece of sh*t, he got told and he got told good!! A "nice" little reminder that he ate the very same food last week and loved it, raved about it. I went up his one side, down the other and started back up again! 
It's all in the presentation! And cake presented as wedding cake ALWAYS tastes better, regardless of the flavor! 
lol! I actually had someone complain once! I had done their wedding cake (chocolate with chocolate ganache) and for their first anniversary they wanted a 1 tier replica. Their only complaint was that it tasted like "wedding cake"! What! Cake is cake! I use the same recipes whether its a birthday or wedding.
I used to work next to a shaved ice shop and their most popular sno cone flavor was "wedding cake", They used vanilla and almond syrup for it. but I agree with all the above, cake is cake and I use the same WASC for a birthday or a wedding and somehow the presentation does seem to affect everyone's tastebuds, psychologically- because I always hear comments that the wedding cakes taste just like "wedding cake".
i agree with everyone about the wasc being peoples 'wedding cake flavor' as far as cake. I bought Perfect The Art of Buttercream by S Zambito and her icing calls for a flavor called wedding bouquet by B&B Cake supply. I've never had this icing flavor but it sounds wedding-ish tasting.
Thank you everyone for clearing that up! I agree, it seems to be in their heads. Cake is cake, there's nothing special about wedding cake except the presentation. I used to feel bad if I used a box mix to cut time, but no one ever seems to notice. Yesterday I delivered a red velvet cake and everyone raved about how good it was, but it was just a Duncan Hines mix on sale for 99 cents!
Speaking of, I also don't understand why people are so enamored with red velvet. Seriously, it's chocolate cake dyed red, people. It's that presentation thing again.
Indydebi, funny story! Thank you everyone for the WASC suggestion, I'll take note of that recipe. Bakencake, my local cake shop recommends the use of something called Creme Bouquet in buttercream, I wonder if that's something similar. I thought it added a little more depth to the flavor, but wasn't impressed enough to pay the price!
Red Velvet cake IS NOT chocolate cake dyed red.... just to clear that up. The scratch recipes only have 1-3 tablespoons of cocoa in them, that is not enough to give any cake a chocolate flavor.
If someone asks for "wedding cake" I always picture white cake that is dense, almost like pound cake with a fine crumb, that is vanilla/almond flavored.
And the Wedding Bouquet flavoring is AWESOME! I bought some online to try and love it. It totally reminds me of the flavor of the cakes/icing from my favorite bakery growing up.
wedding cake in the U.K., Aussie, New Zealand etc is fruit cake! yuck... can't stand it, but it's what people have. Never heard of 'white cake' until these forums. Dontcha love the cultural differences. Fruit cake is sensible, it lasts for a long time, and freezes well for the christening of your first born.
Zespri, how interesting! Thanks for sharing. In the US fruit cake is for Christmas and universally hated. Very few people actually eat it. A town in Colorado has a fruitcake tossing competition every January. Is the tradition to freeze your cake until the christening of your first born? Here you're supposed to freeze the top tier and eat it on your first anniversary.
Speaking of, I also don't understand why people are so enamored with red velvet. Seriously, it's chocolate cake dyed red, people. It's that presentation thing again.
If you believe that you've never had a "real" red velvet cake. Red velvet out of a box is not true red velvet cake IMO
To add on to this thread.....
I had someone ask for wedding icing. "Wedding icing is my favorite. I look forward to weddings just so I can have it."
Ummm ok, sure.(What's wedding flavored icing?)
I'm sure it's like what Indydebi said, it's the presentation,but is there a standard flavor like WASC?
To add on to this thread.....
I had someone ask for wedding icing. "Wedding icing is my favorite. I look forward to weddings just so I can have it."
Ummm ok, sure.(What's wedding flavored icing?)
I'm sure it's like what Indydebi said, it's the presentation,but is there a standard flavor like WASC?
maybe they mean "not canned".
So is that the only time you use Creme Bouquet, for weddings?
wedding cake in the U.K., Aussie, New Zealand etc is fruit cake! yuck... can't stand it, but it's what people have. Never heard of 'white cake' until these forums. Dontcha love the cultural differences. Fruit cake is sensible, it lasts for a long time, and freezes well for the christening of your first born.
Yep - traditionally in Australia it was fruit cake, with a layer of almond icing than a layer of fondant. I can remember mum churning out heaps of those!
Thankfully now it's a lot more common for 'wedding cake' to be mud cake which suits me just fine!
In regards to the Christening thing, I was always told it was your 1st Anniversary of 1st born's Christening - depending on what came first. Which these days is usually the 1st Anniversary - can you imagine eating 5+ year old mud cake?
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