THE GREAT NORTH EAST Don’t be afraid to take whisks when it comes to choosing the right wedding cake – it’s your day and you really can have your cake and eat it! These beautiful designs from your local North East cake-makers will ensure you shed nothing but happy tiers on your big day… BAKE OFF THE NAKED TRUTH Considering going starkers on your wedding day? Your cake, we mean – we don’t think your Auntie Edna could cope with seeing the pair of you in all your glory. With the trend for naked and semi-naked cakes showing no signs of abating, we asked Patricia Egan from the Ivory Cake Company (www.ivorycakecompany.co.uk) whether you should really grin and bare it with this ever-popular style… “Semi-naked and naked cakes will be here for quite some time, mainly because of some of the beautiful rustic venues that are around now, which is where they fit in perfectly. Semi-naked cakes, as opposed to naked, seem to be the most popular; sponge cakes with a choice of filling lightly coated in either buttercream or sometimes white chocolate ganache, before being decorated with fresh flowers or fruit – or both! Naked cakes are similar, however, don’t have the final coat of buttercream or ganache.” DOS OR DON’TS? “I’d never fill a naked or semi-naked cake with fresh cream, as there’d be no stability for stacking and would most probably end up collapsing! Sugar flowers can also be too heavy for a semi-naked or naked cake, and in my opinion believe the moisture from this style can damage them.” www.ivorycakecompany.co.uk www.ivorycakecompany.co.uk www.ivorycakecompany.co.uk HISTORY IN THE BAKING We asked Graeme Venus from Sticky Sponge Cake Studio (www.stickysponge.co.uk) on how the trend for serving cake at your big day came about in the first place… “The wedding cake originally appeared in the form of pies back in the 16th and 17th centuries, then from this single tier cakes appeared. These cakes were more like sweet, yeasted breads, with spices and fruits, as opposed to the kinds of cakes we know today. Gradually, these cakes made way for ‘plum cakes’, now known as fruit cakes, with it being common for them to be glazed with sugar icing. The whiter your icing, the better, as sugar was expensive and made more of a statement to your wedding.” www.stickysponge.co.uk www.stickysponge.co.uk www.stickysponge.co.uk www.stickysponge.co.uk WEDDING CAKES 47
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