Wedding Cake Taste Test: Different Or Same?

Wedding cakes have a reputation for being dry, tasteless, and often horrible. This is partly because large-format cakes tend to prioritise structural soundness and visual appeal over taste. Fondant icing, for example, is a popular choice for wedding cakes due to its neat appearance, but it is often described as flavourless or plasticky. However, wedding cakes don't have to be bad. There are plenty of examples of delicious wedding cakes, and some people even associate wedding cakes with a particular flavour—a dense, moist, white almond cake. Ultimately, it's up to the couple to decide what kind of cake they want for their wedding, and there are plenty of options to ensure it tastes good.

Wedding cakes can be any flavour

In fact, many people opt for non-traditional cakes, such as cupcakes, pies, ice cream cakes, cheesecakes, or even a tower of Italian peach cookies. If you're not a fan of cake at all, you could have a dessert table with cookies, brownies, or other treats instead.

The most important thing is that you choose a flavour you love. It's your wedding, so you should have a cake that you and your partner enjoy. Don't be afraid to think outside the box and get creative.

Additionally, it's worth noting that the presentation of a wedding cake can also enhance its appeal. A beautifully decorated cake can elevate the entire wedding experience, even if the flavour is simple. So, whether you go for a classic white cake or something more unique, make sure it reflects your style and tastes.

Wedding cake is a flavour

However, there is no universal wedding cake recipe. Wedding cakes can be any flavour, and different cultures have different traditions. In the UK, Australia and New Zealand, for example, wedding cakes are traditionally fruit cakes.

Some people associate the term 'wedding cake' with any cake served at a wedding, rather than a specific flavour.

Many people find wedding cakes to be dry and flavourless, perhaps because large cakes tend to prioritise structural soundness and visual appeal over taste. However, there are plenty of examples of delicious wedding cakes, and some people consider wedding cake to be their favourite flavour.

Wedding cakes can be dry

Wedding cakes are often dry because they are made a few days in advance and are left sitting out on display for the duration of the wedding before being served. This means that by the time they are served, they may have dried out. This is particularly true of large cakes, which tend to be prioritised for structural soundness and visual appeal over taste.

Sponge cakes and genoise cakes, which are commonly used for weddings, are also particularly susceptible to drying out. This is because they are made with ingredients that do not retain moisture well. For example, a high ratio of flour to fat, like butter or oil, will result in a dry and hard cake. Similarly, substituting oil with butter in a cake recipe will result in a less moist cake, as oil has more fat than butter and is liquid at room temperature.

The type of pan used to bake a cake can also impact its moisture content. For instance, a darker-coloured pan will absorb and retain more heat than a lighter-coloured one, resulting in a cake that bakes faster and is more likely to dry out. Additionally, metal pans absorb and retain heat better than glass pans, so cakes baked in metal pans may cook faster and be more prone to drying out.

Finally, wedding cakes may taste dry if they are not stored or transported properly. For example, if a cake is not refrigerated when necessary, the buttercream frosting may melt, causing the cake to become dry.

Wedding cakes are often fondant-covered

Fondant was originally used to seal fruit cakes and prevent bacterial growth. It requires an undercoat of another type of icing, such as almond marzipan, buttercream, or chocolate ganache. This adds to the sweetness of the cake and creates a heavier cake overall, requiring a denser sponge base. Fondant also has a longer shelf life than buttercream, as it locks in freshness, but it can be tricky to work with in extreme heat.

In recent years, there has been a shift towards buttercream-frosted wedding cakes, which are preferred by those who prioritise taste over appearance. Buttercream is a delicious mix of sugar and butter, with various recipes to suit different tastes and levels of sweetness. It can be used to create a super smooth, rustic, or textured look and can be tinted with food colouring. However, buttercream may not be suitable for outdoor weddings in hot weather as it can melt.

Ultimately, the choice between fondant and buttercream for a wedding cake comes down to a trade-off between aesthetics and taste. Fondant creates a flawless, sleek finish but may not be as tasty as buttercream. Buttercream, on the other hand, offers a delicious and versatile option but may not be as stable or heat-resistant as fondant.

Wedding cakes can be frozen

Wedding cakes are often prioritised for their structural soundness and visual appeal, which can sometimes come at the cost of taste. Freezing a wedding cake is a great way to preserve a memory from your special day and relive it on your first anniversary. Here are some tips to ensure your cake stays in the best condition possible:

Pre-Freezing

Before wrapping the cake, place it in the freezer until the icing hardens. This will prevent the icing from sticking to the plastic wrap. If your cake has any decorations, like sugar flowers, it is best to remove them first.

Wrapping

Once the icing is frozen, remove the cake from the freezer and wrap it in several layers of plastic wrap. Ensure that every inch of the cake is covered with no air bubbles, as this will help to prevent the cake from drying out. Do not use aluminium foil, as this can cause freezer burn.

Sealing

After wrapping the cake, seal it in a freezer-safe airtight container. If you are using a box, wrap the box in plastic wrap before placing it in the freezer. Place the cake at the back of the freezer, where it is coldest and least exposed to warm air when the door is opened.

Defrosting

Take the cake out of the freezer 24 to 48 hours before you plan to eat it to allow it to defrost. Remove the wrapping and place the cake back in the airtight container or a refrigerator. On the day you plan to eat it, take the cake out of the container or refrigerator and let it sit for two to three hours to reach room temperature before serving.

Alternative Options

If you are concerned about the quality of your cake after freezing, you can always order a replica of your wedding cake from your bakery for your anniversary. This way, you can still enjoy a fresh cake that brings back fond memories of your wedding day.

Frequently asked questions