Would you believe that in the past years Wedding Cakes were actually crumbled up and thrown over the bride? Unfortunately in them times there was no need to impress the guest with the flavour because they never got to taste it - so the mind boggles as to why all the time and effort was put into the baking when they could have just thrown the mix over them and be done with. Wedding ceremonies today still hold with tradition in many ways but when it comes to the bakers confection you will be happy to know that today the cake is eaten.



If you have your heart set on having the perfect Wedding Cake then perfect it will be if careful planning is in order. If you can bake then it would be worth considering baking your own homemade wedding cake which you will find is a very cost effective way in saving the pennies if you are on a tight budget. If your culinary skills are not up to scratch - then do not fret there are bakeries which specialize in their offerings in the way of excellent service. Special occasion requirements will be met if using a reputable online wedding site.

Once you have decided on the ingredients that is to be used for the cake go and talk with the baker you have reserved to do the honours. Be specific with what design you would like. How many tiers - cost and fillings should be detailed out. There are many fillings to tempt the taste buds so you could have a problem making your selection. We have chocolate - vanilla - strawberry - fresh fruits - and more but at the end of the day this is your wedding so you get to choose what goes down well with a glass of champagne.

Instructions for the Classic White cake are simple to follow so why not have a dummy run in baking one - remember not to pile on the pounds when sampling. Wedding Cakes can be of any style or flavour.

Half a dozen cups (6) of sifted cake flour - Baking powder 2 Tablespoon - 1 to 1/2 cups margarine or butter - 3 cups milk - 2 cups sugar - 1 teaspoon pure vanilla extract - 12 egg whites

Always preheat the oven beforehand - the temperature for this baking session 325°F. Be sure to grease the bottom of the container (pans) then line with grease proof or parchment paper. Use a sieve to sift the baking powder and flour together ensuring no lumps - then leave to one side. Take other ingredients - butter and sugar - cream both together to a light fluffy texture. Whisk or beat the egg whites until stiff, egg whites still need to be moist not dry.

When using the blender keep on a slow speed. Add the sifted flour mixture to the butter cream, alternately with milk. Whisk in the teaspoon of vanilla extract. Lightly fold the egg whites into batter. Add this to your ready prepared pans. Test the baked result by inserting a toothpick into the middle and if it comes out clean then it is ready. If this all seems a little daunting a ready made sponge cake mix will do the trick

Personalizing Wedding Cakes with frosted icing and piped cream may need a steady hand so heaven forbid if you had too much to drink the night before - do not chance it. Fancy designs like ribbons and rose buds are all fabulous ways to ornate a wedding cake with a piping tube.

Simplified instructions can be obtained from a good recipe book on how to decorate Wedding Cakes. Decorations come in wide assortments- you can opt for fresh flowers complimentary to the wedding bouquet. Porcelain ornamentation of his and her cake toppers - these miniature figures can be specially designed to your own personal preference.

Don`t forget the knife.