Fruit On Wedding Cakes: Yes Or No?

Fruit on a wedding cake is a colourful and tasty tradition. Whether you opt for a more traditional affair or something more modern, fruit can be a great addition to a wedding cake. Fruit toppings are said to bring luck, prosperity, and fertility to the happy couple. They can also help to preserve the cake and keep it moist.

If you're thinking of including fruit in your wedding cake, you might want to consider a few things. Firstly, what type of fruit would you like to use? Fresh fruit, such as berries, figs, or pineapple, can add a burst of colour and flavour to your cake. Alternatively, you could use dried fruit or candied fruit for a more concentrated sweetness.

Another thing to consider is how you want to incorporate the fruit into your cake. Will it be used as a garnish, or will it be baked into the cake itself? If you're using fresh fruit, you might want to decorate your cake shortly before serving to ensure the fruit looks its best. If you're baking the fruit into the cake, you'll need to consider baking times and temperatures to ensure the fruit doesn't burn or become too soft.

Finally, don't forget to think about the overall design of your cake. Will it be a tiered cake with fruit on each layer, or will you have a single-tier cake with a fruit topper? Whatever you choose, adding fruit to your wedding cake is a great way to bring a touch of sweetness and symbolism to your special day.

How to preserve a fruit wedding cake

Preserving a fruit wedding cake is a centuries-old tradition that dates back to Victorian England. Couples would serve alcohol-soaked fruitcakes, which kept well for a year, even without electricity or freezers. Here are some tips to help you preserve your fruit wedding cake:

Before the Wedding

It is important to inform your baker that you plan to preserve the top tier of your wedding cake. They can advise on the best cake type and filling to use. Ultra-moist or rich cakes like carrot cake or mud cake will fare better in the freezer for longer periods. As for fillings, buttercream, ganache, cheesecake filling, jam, fruit curd, and caramel are suitable for freezing.

After the Wedding

Once you have cut the cake at your reception, get the top tier into the refrigerator as soon as possible. If a refrigerator is not available, cover the cake with a single layer of plastic wrap and place it in the freezer as soon as you can to "pre-freeze" it. This step will help harden the cake before taking further preservation steps.

Wrapping and Storing

Remove the cake from the freezer after it has pre-frozen, which could take up to 12 hours. If the cake is on cardboard or another hard surface, wrap that piece in aluminum foil. Then, wrap the cake itself with several layers of plastic wrap, aiming for at least three layers. Work carefully to avoid any air bubbles and to ensure all spots are covered. This step will help preserve the cake for longer and prevent freezer burn.

Next, place the wrapped cake in an airtight container, such as a cake box, Tupperware, or a commercial food container. If using a cake box, you can request one from the bakery that made your cake. Label the container with a permanent marker or sticker to avoid accidentally throwing it out during freezer cleanouts.

On Your First Anniversary

To enjoy your preserved wedding cake on your first anniversary, move the wrapped cake from the freezer to the refrigerator 24 hours before your anniversary. When you are ready to eat the cake, unwrap it and let it come to room temperature. It may not taste exactly as it did on your wedding day, but it is still a fun tradition to experience with your partner.

Alternative Options

If preserving your wedding cake does not appeal to you or is not feasible, you can consider alternative options. You can order a fresh, mini replica of your original wedding cake from your bakery or ask a local bakery to make the same flavor of cake or cupcakes. Another option is to simply order a small engagement cake to enjoy on your anniversary.

Recipes for a fruit wedding cake

Fruit wedding cakes are a traditional choice for a couple's big day, and there are many recipes to choose from. Here is a detailed guide to creating a delicious fruit wedding cake, with some extra tips and tricks included.

Preparation:

Fruit wedding cakes are often baked months in advance, so preparation is key. Line your cake tin with a double thickness of baking paper, and tie a double thickness of brown paper around the outside. You can also tie a damp towel around the tin to avoid crusty edges and achieve an even bake. Place a tray of water in the bottom of your oven to prevent dark crusts.

Ingredients:

For a three-tiered fruit wedding cake, you will need a variety of dried fruit, including currants, sultanas, raisins, glace cherries, and mixed peel. You will also need brandy, flour, mixed spice, cinnamon, almonds, butter, sugar, lemon zest, and eggs. For a lighter fruit cake, you can add orange flower water, orange and lemon juice and zest, pistachios, and stem ginger.

Method:

Soak the dried fruit in brandy overnight. Cream the butter and sugar together until light and fluffy, and gradually add the beaten eggs. Mix the flour, spices, and almonds in a separate bowl. Fold this mixture into the creamed mixture, along with the soaked fruit and any remaining liquid.

Spoon the batter into the prepared tin, tapping it on the work surface to remove any air pockets. Bake for 2.5-6 hours, depending on the size of the cake. Once baked, prick the top and spoon brandy over to keep it moist.

Decorating:

Brush the cake with warmed apricot jam and cover with marzipan. Roll out the marzipan and place it over the cake, smoothing it with your hands to remove any lumps or bumps. Leave to set for 1-2 days. Make royal icing, following the packet instructions, and spread it over the cake, swirling for a natural, rugged look.

Storage:

Fruit wedding cakes can be stored for long periods. Wrap the cake in cheesecloth, then in a plastic bag or cling film, and store in a tin. You can also freeze fruit wedding cakes, but remember to remove the icing first as it doesn't freeze well.

Fruit wedding cakes are a labour of love, but the results are well worth the effort!

Decorating a fruit wedding cake

Choosing Your Fruit:

Firstly, select the fruit you want to use. Fresh fruit can add a burst of colour and flavour to your cake. Berries, cherries, figs, apples, and pears are all great options. You can also use dried fruit like raisins, sultanas, and mixed peel. If you want to incorporate tropical flavours, consider mangoes, pineapples, or passion fruit.

Preparing the Fruit:

If using dried fruit, you might want to soak it in brandy or fruit juice to plump it up and add extra flavour. Fresh fruit can be used as-is or lightly cooked to create a compote or puree. You can also glaze fruit with apricot jam for a shiny finish.

Assembly and Decoration:

When assembling your cake, consider the structure and stability of the tiers. For a tiered cake, you'll need to use dowels or straws to provide support. You can decorate the cake with fresh flowers and fruit, creating a natural, rustic look. For a more elegant touch, try painting the fruit with edible gold luster dust for a glamorous finish.

Feeding and Preservation:

Fruit cakes are traditionally "fed" with brandy or alcohol to keep them moist and help preserve them. You can also wrap the cake in greaseproof paper and foil and store it in an airtight container. If you want to keep the top tier for your first anniversary, it's best to freeze it.

Simple Design Ideas:

• Create a "naked cake" with minimal icing, decorated only with fresh flowers and fruit.
• Use marzipan to create a smooth base layer before icing, ensuring a level surface.
• Dust the cake with powdered sugar for a simple, elegant finish.
• Top the cake with a basket of fresh berries for a rustic, summery look.
• For a glamorous touch, add flecks of gold to the fruit or use gold-painted apples as a topper.

Symbolism of fruit toppings on wedding cakes

Fruit toppings on wedding cakes have been a tradition for centuries, and they carry a lot of symbolism and meaning for the happy couple. Firstly, they signify luck, prosperity, and fertility for the newlyweds. The vibrant colours of fruits like berries, figs, and apples add pizzazz and a pop of colour to the cake, making it a stunning visual treat.

Fruits also have a practical purpose, as they help to preserve the cake and keep it moist for longer. This is especially important if the couple intends to follow another wedding cake tradition of saving the top tier of the cake to eat on their first anniversary.

In addition to their symbolic value, fruits offer a wide range of flavours that can be paired with the cake. From the tanginess of berries to the sweetness of apples and pears, the variety of fruits available allows for endless combinations to cater to different taste preferences.

Fruits can be used as a garnish or integrated into the cake batter itself. They can be fresh or faux, depending on the desired effect and the time of year. For example, fresh summer berries can be sprinkled on top of a cake for a simple yet elegant look, while painted shimmering pears or apples can add a touch of glamour.

The use of fruit toppings on wedding cakes also allows for creativity and experimentation. Couples can choose to stick to traditional combinations or get adventurous with unique pairings. The possibilities are endless, ensuring that each wedding cake is as unique as the couple celebrating their special day.

History of fruit wedding cakes

The tradition of fruit wedding cakes began in 16th-century Britain when sugarcane became readily available from the West Indies. This new style of dark fruitcake was made with molasses and was denser than previous versions. The tradition gradually developed, but as most homes didn't have an oven, pastry crusts cooked on the hearth, filled with currants and sprinkled with sugar, were initially used. This darker fruitcake was considered the groom's cake, while a lighter pound cake recipe was used for the bride's cake, which eventually became the preferred cake.

Fruit cakes were chosen for weddings due to their long shelf life, symbolising fertility and prosperity for the newlyweds. They were rich in spices and preserved fruits, making them long-lasting and suitable for sharing with a large number of guests. The dried fruit inside also stood the test of time, making them perfect for wedding traditions such as keeping the top tier of the cake to eat on the first wedding anniversary. Before refrigeration, this was a difficult tradition to uphold, but the dense, alcohol-soaked fruitcakes could last up to a year when properly wrapped.

Fruitcakes were also a symbol of wealth and social status. The refined sugar and whiter icing indicated the wealth of the family as, during the 18th century, pure white sugar was very expensive. When Queen Victoria chose white icing for her wedding cake in 1840, it became known as Royal Icing.

In the UK, wedding cakes are still traditionally made from fruitcake, but brides now often opt for alternatives such as carrot cake, chocolate cake, sponge cake, or red velvet cake. However, it is still expected to have at least one tier of fruitcake.

Frequently asked questions