Getting married in October and need cake ideas..............

This recipe is wonderful, but a word of warning . . . .

I frequently make this wonderful recipe as cupcakes, but the one time I made it as a cake it was a royal disaster. I am not the only one who had problems making this as a cake.

Just a word of warning.

 
CHEESECAKES! One for each table. They can be made days ahead...

and refrigerated...and are actually better that way because they "age". You can make them weeks ahead and freeze them. Get smaller springform pans (8 inch?) so you can do several in the oven at once. Talk about sturdy. Loads of variations on colorful fruit toppings, or the sour-cream topping with pretty flowers. My coworker did this for her wedding last January. Everyone loved it!! (She didn't make them) And I don't know a single person that gets excited about white wedding cake anymore. Not with my group anyway. Cheesecakes would be hard to screw up. CONGRATULATIONS!!

 
I agree. A friend's daughter had a sort of spiral pyramid and had other things

in addition to cupcakes. She had pretty paper holders filled with nuts, candies, brownies, etc. I think she also had a small cake to cut.

 
Congratulations JenJen.........>

I am fascinated by all these ideas for cakes. So very different to the kind that are popular the other side of the world.
Over there one has fruit cake, either single layer or in tiers.
The best thing about this kind of cake is that it is iced in marzipan and covered with royal icing. It holds up very well for days of course. I like the idea that the top layer of the cake is kept by the couple to be used as the cake for their first born's christening....(I didn't do that, I kept some of the decorations to reuse.)

I made our daughter's wedding cake as a fruit cake too. Made the flowers months before and as we went to another island for the wedding I transported the 4 tiers separately (by boat) I took some royal icing in a packet and then when we arrived, the night before, I set the cake up on it's table and then set all the decorations in place with the "glue" of royal icing in the packet. The cake sat, quite happily, while we went about the actual wedding...
Which was for about 150, on a beach and then in the grounds of a villa. When it came to cut the cake some many hours later it was still as good as ever.
I was a bit concerned that this kind of cake would not be liked this side of the world but there was not a bit left of it, seems there are those that love fruit cake.

What ever you choose to do I wish you a wonderful day.
Hugs

 
Now that you mention it, I had to cook it longer than it says. At least 45 minutes.

 
Congratulations! I like the cheesecake idea--both for taste and for the fact you make them ahead.

 
Oooh - sounds like a great idea and with so many options. You could decorate with edible flowers!

 
Just thought on cupcakes: wouldn't they be an awful lot of work to ice and decorate each one?

 
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