Senior Couture {by Stacy}
Belly & Baby Stories {by Traci}
Posted on April 29, 2010
It’s THURSDAY!! And you know what that means! Wedding Wednesday turned into wedding Thursday lol. What I thought I could do in an hour, turned into a two day event. Once I started really looking at the history of the wedding cake I became intrigued and wanted to make sure we showcased our favorites cakes just right!
So this week…. it’s about the CAKE!!!
Nothing fancy… just my 2 cents! 
So when I started shooting weddings I thought people put too much emphasis on the cake. And spent too much as well. But through the years I have seriously rethought that. I find that the cake is the center of the reception… it’s the first thing people see when they come into the room. Us photographers are quickly looking around the room to find it as quickly as possible so we can get out eye and lens on that bad boy! A cake is a sweet tradition that dates back to the Roman Empire, well before the elaborate works of art we are costumed to these days…. wedding cake wasn’t cake, it was bread! Wait it gets better.
- The tradition of the bride and groom feeding each other a slice of cake came from breaking the cake {bread} over the bride’s head as a symbol of fertility. The guests would gather the crumbs of the broken cake for good luck.
- The tradition of the bride and groom cutting the first piece came from the bride originally serving the cake to her new in-laws as a part of joining the family.
- At medieval wedding feasts the sweet cakes were stacked and the bride and groom tried to kiss each other across the stack. If the stack didn’t fall, the wedding would be blessed.
- The groom’s cake is reported to have been created to be served with a glass of wine to the bride and bridesmaids by the groom.
Those are just a sample of the numerous facts {and myths} on the wedding cake!
Times have certainly changed and so have the cakes. I am always in awe of the creations that stand before me, begging to be photographed. Many times the girls and I fight to get the best cake shot. It wasn’t until recently we started sampling these works of art. I finally figured… we should taste what we are photographing and admiring. And we quickly found out that a great looking cake doesn’t always equal great tasting. We also found that not all fondant is created equally. And food coloring in high doses does have a taste. Some like the whimsy look, while others take a more classic and simple approach to the cake. And then there are some that leave our jaws on the ground and our tummies wanting more.
The cake says more than “Eat me!!” It says a lot about who you are. Simple, classic, traditional, fun or interesting. The grooms cake shows us exactly who the groom is many times. Baseball fan, lover of beer or an avid fisherman…. the groom cake screams…. “TAKE MY PICTURE NOW!”
Who makes the cake? A baker, a friend, a family member and on the rare occasion… the bride. Sometimes photographers and event planners cringe at the mention of letting Aunt Debbie make the cake, but I find it charming. Of course if my late Aunt Kim would have offered to make my cake I probably would have had to pass. lol I’m just saying if you know someone who makes a mean cake and can decorate it too… why not? Who ever you decide be sure you sample their wares and really like their finished products.
{Cake Terminology}
Know before you go:
Basketweave
A piping technique that features interwoven vertical and horizontal lines (like a wicker basket).
Buttercream
A smooth, creamy icing that stays soft so it’s easy to cut through. It can be colored and/or flavored. Also used to create piping, swags, and other borders, as well as decorative rosettes. It can be used as filling too.
Buttercream is made from butter (as its name implies), so it may melt in extreme heat or humidity.
Cornelli
An elaborate piping technique that yields a lace-like pattern.
Dotted Swiss
A piping technique that forms tiny dots in random patterns that resemble a fine dot swiss fabric.
Dragees
Round, edible sugar balls coated with silver or gold and used for decorative purposes.
Fondant
A sweet, elastic icing made of sugar, corn syrup, and gelatin that’s literally rolled out with a rolling pin and draped over a cake. It’s a smooth, firm base for gum paste flowers, decorative details, and architectural designs, and has a porcelain finish.
Ganache
A sweet, rich chocolate, denser than mousse but less dense than fudge, which can be used as icing or filling. – Because ganache is made of chocolate and heavy cream, it will soften in very humid weather.
Gum paste
This paste of sugar, cornstarch, and gelatin is used to mold realistic-looking fruits and flowers to garnish a cake.
Latticework
A piping detail that criss-crosses with an open pattern.
Marzipan
A paste made of ground almonds, sugar, and egg whites, used to mold edible flowers or fruit to decorate the cake. Marzipan can also be rolled in sheets, like fondant, and used as icing.
Pulled sugar
A technique in which boiled sugar is manipulated and pulled to produce flowers and bows.
Royal Icing
Made of egg whites and confectionary sugar, this icing starts life as a soft paste piped from a pastry bag to create latticework, beading, bows, and flowers. When dry, its texture is hard and brittle.
Torte
A dense cake that does not use leavening agents like baking powder or baking soda.
Whipped cream
Heavy cream beaten to achieve a thick consistency.
Whipped cream must be kept refrigerated – it is not recommended for outdoor events.
Resources: Sweet Celebrations by cake designer Sylvia Weinstock (Simon & Schuster, 1999)
And now lets talk about the topper. So many choices!! Of course my favorite place to take a look at would be ETSY do a serach on Cake Toppers and wait till you see what I see! Here is one of my personal favs – {Love Cake Topper}
And this one {love birds}
Ok my little people are getting impatient… and I really need to get ready to put on my Taxi Mom hat. So I want to show off this cake. I am calling this the cake of the month! It was from Jackie and Jon’s wedding, which by the way I am working on a sneak peek of today. So stay posted for that. The wedding was WONDERFUL!! I can’t wait to show it off.
So here you go, one last cake picture to inspire you.
And if you are looking for some fantastic cake makers on the Illinois side of St Louis then may I suggest to you
{Brick Street Bakery} and {Artistry on Cakes}
Well there you have it… thanks for stopping by!! And if you aren’t a fan of cake… then EAT PIE!!!
xoxo
Stacy
Posted on April 28, 2010
We are so excited to be offering these little gems! These are 3×3 and simply ADORABLE! They work great for seniors showing off their pictures and to moms and grandparents showing off their loved ones!! I am also certain the kids will enjoy these as well. OR looking for something to give your bridal party? How great would these be? Take a look and if you would like more info contact us!
Posted on April 28, 2010
The winner of yesterday’s giveaway is……….
Ms. Amy please contact us with in 48 hours with your mailing and email addresses. CONGRATS and enjoy!!!
If not claimed by 48 hours the prize will go back into the pool to be given out another time.
Thanks!
~Stacy