Wedding Cake Dos and Donts
by Glenna Tooman
ForeverWed.com Wedding Expert
You spent several hundred dollars for a beautiful and elaborate
wedding cake, a replica of one that you saw in a magazine. Everyone remarks on
how pretty it is, and you are delighted. Then, a half hour into the reception,
just as you are beginning to relax and enjoy yourselves, your coordinator tells
you that the cake is starting to collapse and you need to cut it now while there
is still time to salvage it and to get those special pictures. You rush to the
cake table, place a forced smile on your face and quickly cut the cake.
Unfortunately, this scenario occurs all too often, especially at summer
weddings, but it can be prevented. You can alleviate some of the problems by
considering the following things when you choose your cake:
Cakes dont tolerate heat, particularly those made with butter creme
icing, nor do they tolerate wind. Cakes should be kept indoors, if possible, or
in the shade. If the cake will be placed outdoors, first place it in a
refrigerator or freezer, if possible. (Do not freeze it, however.) A
cake made with a jelly-type filling will also withstand heat better than one
with a thicker cream filling.
Place
the cake in a location that is level; otherwise, the layers may tip or slide.
Shim the table legs if necessary to make them level.
Cakes
that have pillars between the layers are more apt to tip or collapse than those
in which the layers are stacked on top of one another or placed on individual
pedestals.
Have the
cake delivered as late as possible so that it doesnt stand for several hours
before being cut.
By considering your location
and choosing a style of cake that works best in that location, you can have a
lovely cake without unpleasant surprises to spoil your day.
Copyright © 2001, Glenna Tooman, Memory Makers Event Planning, LLC;
all rights reserved
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