Preserving A 200-Year-Old Wedding Cake: A Step-By-Step Guide

Food historian and YouTuber Ann Reardon of How To Cook That has recreated several 200-year-old recipes, including Napoleon Bonaparte's wedding cake, from pastry chef Marie Antoine Careme's cookbook 'Le Pâtissier Royal'. The cake, which consists of several components, including wafers with pistachios, meringue coating, and croquettes à la parisienne, is a complex and intricate creation.

In addition to Napoleon's wedding cake, Reardon has also explored other 200-year-old recipes, such as those from 'The Compleat Confectioner' by Hannah Glasse and 'American Cake: From Colonial Gingerbread to Classic Layer' by Anne Byrn. These recipes offer a glimpse into the culinary world of the past, often involving laborious techniques and ingredients like hand-grated almond meal and mortar-and-pestle-pounded icing sugar.

How to make a 200-year-old wedding cake taste good

Making a 200-year-old wedding cake taste good is no easy feat. The ingredients and methods used in baking have changed drastically over the years, so you will need to make some adjustments to the original recipe to suit modern tastes and ingredients. Here is a guide to help you create a delicious 200-year-old wedding cake:

Ingredients:

Firstly, you will need to gather your ingredients, keeping in mind that measurements and ingredient standards have changed over the years. For example, eggs were smaller 200 years ago, so you may need to adjust the number of eggs used. The type of sugar has also changed; refined sugar today is much finer than it was 200 years ago, so you may need to adjust the quantity to achieve the right level of sweetness.

Method:

The method of mixing and preparing the batter will also differ from modern recipes. In the past, there were no electric mixers, so batters were mixed by hand, which likely led to a denser cake. If you want a lighter and fluffier texture, use an electric mixer to beat the batter until it is light and airy.

Baking:

Ovens have also changed significantly over the years, so you will need to be careful not to burn your cake. Keep a close eye on it while it is baking and adjust the temperature if necessary.

Flavour:

The flavour of your 200-year-old wedding cake will depend on the ingredients and methods you use. One popular recipe from the past is Napoleon Bonaparte's wedding cake, which includes wafers with pistachios, meringue coating, and a filling of pastry cream or jam. Another option is a carrot tea cake, which was enjoyed by George Washington in 1783. This cake uses grated carrots to add sweetness and is spiced with cinnamon and nutmeg.

Decoration:

Finally, the decoration of your wedding cake is important to ensure it tastes good. Icing and fondant have changed over the years, so you may need to experiment with different recipes to find a flavour and texture you like. Fondant, for example, was often made with calves' feet jelly, which is not commonly used today.

In conclusion, creating a delicious 200-year-old wedding cake requires a combination of historical accuracy and modern adjustments. By understanding the differences in ingredients and methods, you can make a cake that tastes good and provides a unique glimpse into the past.

The history of wedding cakes

Wedding cakes have been around for centuries, with the earliest versions being made from bread. Over time, wedding cakes have evolved to include a variety of ingredients and flavours, reflecting the cultural and culinary traditions of different regions and eras. Here is a brief history of wedding cakes:

The tradition of wedding cakes can be traced back to ancient Rome, where guests would bring small cakes made from wheat or barley to the wedding ceremony. These cakes would then be broken over the bride's head as a symbol of good fortune and fertility. This tradition was believed to help ensure a long-lasting and fruitful marriage.

During the Middle Ages in Europe, the wedding cake began to take on a more recognisable form. Brides and grooms would eat "bride pie" or "groom's pie," which often contained sweet ingredients such as honey, nuts, and dried fruits. These pies were often decorated with flowers, ribbons, or small sculptures made from sugar paste.

In the 17th and 18th centuries, wedding cakes became more elaborate and refined. The introduction of refined sugar and the development of ovens with temperature controls allowed for the creation of multi-tiered cakes with intricate decorations. One notable example is the wedding cake of Napoleon Bonaparte, created by pastry chef Marie Antoine Careme. Careme's cake was a towering masterpiece, featuring elaborate centrepieces and decorations made from sugar paste and meringue.

The 19th century saw the rise of the modern wedding cake as we know it today. This was due in part to the Industrial Revolution, which made refined sugar and baking ingredients more widely available. Wedding cakes during this period often featured white icing, symbolic decorations, and multiple tiers. Fruit cakes were particularly popular, as they could be made well in advance and preserved for the wedding day.

Today, wedding cakes continue to evolve, reflecting the diverse cultural and culinary traditions of couples around the world. While some traditional elements remain, such as tiered cakes and white icing, modern wedding cakes also incorporate new flavours, designs, and cultural influences. Couples often personalise their wedding cakes to reflect their unique story, creating a delicious and memorable centrepiece for their special day.

How to make frosting and fondant

To make frosting, you'll need butter, sugar, milk, and vanilla extract. Beat the butter until it's smooth and fluffy, then gradually beat in the sugar until it's fully incorporated. Next, beat in the vanilla extract, and add milk and beat for an additional 3-4 minutes. You can add food colouring if you like. This will make a buttercream frosting, which you can use as a frosting, decoration, or filling.

Here's a recipe for vanilla frosting:

• 1 cup (226 g) unsalted butter, softened to room temperature
• 1/4 teaspoon salt
• 3 cups (375 g) powdered sugar
• 3 Tablespoons heavy cream
• 1 teaspoon vanilla extract

Beat the butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine. Gradually, about 1/2 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more. With the mixer on medium-low speed, add the heavy cream, one tablespoon at a time. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds. Add vanilla extract and stir well.

Fondant is a thick icing used to cover and decorate cakes. It's pliable, with a texture and consistency similar to playdough, and it's easy to work with and shape. Here's a recipe for fondant:

• 16 ounces mini marshmallows
• 32 ounces powdered sugar
• 4 tablespoons water
• 1 teaspoon shortening

Put the marshmallows, water, and shortening in a glass microwavable bowl. Microwave for 20 seconds, then stir. Repeat this process four times. Pour the mixture into a mixer and mix well using the dough attachment. Add in powdered sugar a cup at a time. Mix until the shine is completely gone. You may not need to use all the sugar, just keep adding until it has the consistency of play dough. The final result should not be sticky to the touch. When the fondant becomes too stiff to mix in the mixer, pull the fondant out and knead it on the counter, adding more sugar if needed. Knead in food colouring, if desired.

How to make a 200-year-old wedding cake look modern

To make a 200-year-old wedding cake look modern, you can make some creative changes to the recipe and presentation while retaining its traditional essence. Here are some ideas to achieve this:

Update the Ingredients

• Use modern measurements: Convert the measurements in the original recipe to standard metric or imperial units. This will make it easier to follow the recipe and ensure accurate proportions.
• Adjust sugar quantities: Reduce the amount of sugar in the cake batter and rely on natural sweeteners like cooked, grated carrots to add sweetness. This creates a sweet but not overpowering flavour.
• Explore alternative sweeteners: Instead of refined sugar, consider using natural sweeteners like honey, maple syrup, or stevia. These options can add a unique twist to the flavour profile.
• Enhance with spices: Play around with different spices to give the cake a modern flavour profile. Cinnamon, nutmeg, and cardamom are some options to experiment with.

Modernise the Presentation

• Opt for a minimalist design: Instead of intricate decorations, go for a sleek and minimalist cake design. Use clean lines, simple shapes, and fresh flowers or edible flowers as decorations.
• Add a creative twist: Think outside the box when it comes to presentation. Consider using unusual cake shapes, such as hexagonal or asymmetrical tiers, to give it a contemporary edge.
• Experiment with colour: Use natural food colouring to create a subtle ombre effect or a vibrant, unexpected colour palette that will make your cake stand out.

Incorporate Current Trends

• Go gluten-free: Modify the recipe to make it gluten-free by using alternative flours like almond, coconut, or rice flour. This will make the cake more inclusive for guests with dietary restrictions.
• Add a boozy twist: Infuse your cake with a touch of liquor to give it a modern, adult twist. Options like orange liqueur, rum, or Grand Marnier can enhance the flavour and give it a sophisticated edge.
• Explore flavour combinations: Combine unique flavours to create a signature taste. For example, you could pair a carrot cake with a hint of ginger and a creamy cheese frosting.

Remember, when making changes to a 200-year-old recipe, it's important to respect the traditional techniques and methods while adding your own creative touches. Have fun experimenting, and don't be afraid to put your own unique spin on this historic dessert!

How to make a 200-year-old wedding cake safely

To make a 200-year-old wedding cake safely, you'll need to follow a few key steps and make some adjustments to the original recipe. Here's a detailed guide:

Ingredients:

Firstly, gather your ingredients, keeping in mind that ingredient standards have changed over the years. For example, eggs today are larger than they were 200 years ago, so you may need to adjust the quantity. Similarly, refined sugar today is typically granulated, whereas in the past, it was closer to brown sugar.

Equipment:

Next, consider your equipment. Unlike modern kitchens, cooks 200 years ago did not have access to electric mixers or other labour-saving devices. As a result, you may find that mixing and blending by hand takes longer and requires more effort.

Recipe Adjustments:

When following the recipe, keep in mind that cooking methods and temperature measurements have also evolved. Terms like "moderate oven" may be imprecise, so it's essential to monitor your cake closely to prevent overcooking or burning.

Food Safety:

Food safety practices have also changed significantly over the years. Ensure that you follow modern guidelines for handling and storing ingredients, especially those that require refrigeration, such as cream, butter, and eggs.

Baking and Assembly:

As you bake the components of your 200-year-old wedding cake, be mindful of the differences in measurements and cooking times. The original recipe may yield different results, so adjust your oven temperature and baking time accordingly.

Finally, when assembling the cake, refer to the original instructions for constructing the layers and adding decorations. Take extra care when working with hot sugar or other ingredients that can cause burns.

By following these steps and making the necessary adjustments, you can safely recreate a 200-year-old wedding cake while gaining a deeper understanding of historical cooking practices and the challenges faced by cooks of the past.

Frequently asked questions