Tiers and Trends

Forget traditional! Today's wedding cakes are just the beginning of raising wedding cakes to a whole new level.

"Writing" such as calligraphy became a huge trend a while back and it seems like it's here to stay. Black calligraphy on a stark white or antique cream colored fondant icing is a hip and trendy look. This look requires a skilled professional; however, couples can choose what they want written on the cake. It may be a favorite poem, a parable, or even part of the wedding vows themselves.

Another appealing trend in wedding cakes is to use letters in various sizes. Mixing and matching initials of the bride and groom, or covering the entire cake with the newly shared last name. Black fondant cakes, white lettering, or colored lace and flowers are two popular, whimsical choices.

If black and white is not your choice for a wedding cake, another popular trend is to add a pop of color rather than the usual pastel or white. The cake below was for a reception for 100 people and was matched to the colors of the room where the reception was being held.

Many couples are passing on the round wedding cake and thinking square, octagonal or mixed shapes. Topsy-turvy cakes, once the rage are fading away.

More and more couples want cakes that express their personalities in color, shape, or design and are willing to have fun with their wedding cakes. The hottest color selections are blush pink, burnt orange, chocolate brown and shades of ivory; the inevitable black, and even red cakes are in fashion.

Brides are less concerned with working the colors of the bridesmaid dresses into the cake theme, and are instead relying on the decorator and wedding planner's knowledge as to what will look good in the reception room. Cakes may run from monochromatic with texture, or silky smooth with vibrant color; couples tend to choose ivory over white. Certain cake decorators pearlize the fondant, giving it a satiny appearance. In fact, some brides ask to coordinate the cake design with their wedding invitations.

Typically couples prefer fondant or buttercream. Although fondant doesn't taste as good as buttercream, when a bride requests a clean-lined cake, fondant is the winner in the elegant department.

Building a Tiered Cake

Tips

• When building a cake it can get heavy very quickly. To overcome the weight, plastic straws are used as supports between the tiers to give the cake structure. Each tier has its own cake board, the upper tiers rest on the straws or dowels underneath. This supports the tiers and keeps the cake from collapsing.
• The base the bottom tier rests on must be strong enough to support the weight of all the tiers. A suggestion is to use a half-inch thick pre-made foil-covered foam core base, because it's strong and lightweight.
• Fondant must be completely set before tiers are stacked.

Tools of the Trade

Bench scraper, fondant-covered tiers with the bottom tier resting on its base, straws, food-color marker, scissors, royal icing, and metal spatula.

1. Use a bench scraper to clear off all residue from the work space.
2. Place a straw (or dowel that can be purchased in reusable plastic) in the center of the tier to measure its height. Mark the place where you want to cut the tier with a food-color marker. Remove the straw and cut it to size. Use this as a guide for the four straws you will add to the tier and cut them to the same size.
3. Return the straw into the center of the tier. Place four more straws in a ring around the center straw, each halfway between the edge and the center. For larger tiers, cut and place six straws (dowels). Each straw must be placed upright into the cake. If you place them into the cake crooked, that will compromise the structure of the cake. Repeat steps two and three for all tiers, except the top tier of the cake.
4. Begin assembling your tiers. Dot each bottom tier with royal icing to serve as the glue. Center the next tier on top of the tier/icing. When placing a tier, place your hand underneath for support and use the metal spatula as a guide for placement. Once the tier is placed, slowly slide out your hand, followed by the spatula.
5. After the tier is in place, gently use your hands to make sure the tier is centered and level.

Congratulations! You have just mastered the bones of a tiered cake.

Answer to Exercise:

If Rose is using buttercream, she should do a crumb coat and apply it a little thicker to cover the differences in cake color. The heaviest layer (most likely the carrot cake) should be the bottom layer.

Transporting a Tiered Cake

Placement - The boxes holding the cake layers should be placed on a flat surface lined with a layer of non-skid material such as foam or non-skid mat to prevent shifting. This will go on the floor of (hopefully) an air-conditioned van or SUV. Keep the boxes flat. Never place the boxes on car seats.

NASCAR Drivers Need Not Apply - Because your cake has no seat belt, there can be real issues when driving too fast. Keep your speed slower than normal. Tailgating is a potential cake tragedy waiting. This is where you pat yourself on the back because you considered all the steps involved in a cake-moving process, and planned your time accordingly:

• Haste makes waste. Allow enough driving time and then some.
• Verify the cake table is set up and ready for the cake. Check to make sure before bringing in the cake.
• Remember, you have to tote in all the layers of the cake, plus accessories, so park as close as possible to the entrance.
• Allow time to set up the cake, your cake topper and any final touches and touch-ups, if needed.
• It's always an attention-getter when you place greenery or flowers around the base of the cake.
• By all means, take a few photos of the cake before the guests arrive.

Synchronize Your Set-up - You want to finish strong, not weepy and wiped out. Should you have to move the cake, request a cart on wheels. Ask for help with doors and the unexpected in your path. Remove the tiers by cutting the sides of the boxes and sliding them out. Don't forget to bring your cake decorating first-aid kit for repairs.