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Couples no longer interested in traditional wedding cake
Ditch the wedding cake for cake pops. This photo shows basic cupcake bites from the new cookbook by “Bakerella”, also known as blogger Angie Dudley, “Cake Pops.” These basic cupcake bites can be decorated to your liking then easily popped into your mouth.Many couples today are deciding to forgo the traditional tiered wedding cake in favor of other treats.
There’s a very simple reason behind the trend, says Tony Boulos, the chef and owner of Almond Tree Manor in Alpha.
“Nobody eats the wedding cake,” he says.
It is common for couples to just get a small ceremonial cake to not miss out on the tradition but offer their guests other baked goods, Boulos says.
A cornucopia of cupcake flavors are showing up on cupcake towers in the shape of cakes or beautifully displayed on tables.
And these aren’t your standard cupcakes, Boulos says. They’re filled with Bavarian cream, chocolate ganache or truffle and cannoli fillings.
“They are not the basic cupcakes. They’re very elegant ones, nicely decorated and very time-consuming to do,” he says.
The Southern tradition of offering a more fun and whimsical groom’s cake is gaining popularity, Boulos adds. It is a gift from the bride to the groom, often chocolate or liquor-soaked, with nary a rosette or decorative flourish in sight.
At my own wedding, The Flour Shop in Bethlehem constructed a huge Boston Red Sox hat cake for my Bo’Sox-loving husband. The cake was meant to be a surprise so I had it wheeled out to the tune of Neil Diamond’s “Sweet Caroline,” which is played at Fenway Park before the bottom of the eighth inning.
Couples straying away from the traditional tiered cake are featuring several different small cakes with varied fillings and icings.
Couples that don’t want to be tied to one type of sweet are offering dessert buffets to guests featuring everything from tiny trifle glasses to cookies or brownies.
Viennese dessert displays — featuring cakes, creme brulee and made-to-order crepes, among other options — are a way to give guests a plethora of options to choose from. If a guest can’t find something they like in a Viennese spread they’re simply not dessert people.
“Guests go crazy over the Viennese table,” Boulos says, adding that chocolate fountains are also a huge hit.
Pie buffets are popping up with everything from the old stand-bys of apple and cherry pies along with more exotic flavors like peanut butter cream. Mini-tartlets are another way to get variety without committing to just one or two flavors.
Ice cream buffets are another big crowd pleaser.
Are you going in a different direction with your choice of wedding dessert? Share it in the comments section of this post at lehighvalleylive.com/weddings.
WEDDING CAKE ALTERNATIVE: CAKE BALLS
These cake bites use a plastic candy mold to help transform round balls of cake into mini cupcake-like treats. And they are much easier to make than they look.
The molds are widely available online, as well as at craft stores and baking supply shops. The candy melts usually can be found alongside the molds, but many grocers also carry a limited variety of colors. Feel free to substitute the colors of your choosing.
Note that when handling the treats, the heat from your fingers can melt the chocolate. It’s a good idea to wear cloth candy gloves or other thin, clean gloves to prevent this.
Basic Cupcake Bites
SPECIAL EQUIPMENT:
Large plastic squeeze bottle (such as a clean ketchup bottle)
Sheet of medium plastic candy cup molds (these resemble small muffin tins; each cup should be about 1½ inches wide)
INGREDIENTS:
18¼-ounce box vanilla cake mix
Eggs (as called for by the cake mix; most call for 3 eggs)
Butter or vegetable oil (as called for by the cake mix)
12 ounces prepared frosting (any flavor)
3 pounds chocolate candy melts
1½ pounds purple candy melts
Round-shaped candy (like MM’s)
Candy sprinkles
Heat the oven as directed by the cake mix directions. Coat a 9-by-13-inch baking pan with baking spray.
Prepare the cake mix as directed and then pour the batter into the prepared baking pan. Bake according to package directions, then let cool completely in the pan.
Once the cake has cooled completely, break it into chunks and rub the chunks together between your hands over a large bowl to create crumbs. There should be no large crumbs.
Add the frosting to the cake crumbs, then mix well.
Divide and roll the mixture into 1½-inch balls, arranging them on a waxed paper-covered baking sheet. The cake ball should be slightly smaller than the width of the candy mold. Cover the baking sheet with plastic wrap, then place in the freezer for 15 minutes to make the balls firm, but not frozen.
Meanwhile, place the chocolate candy melts in a microwave-safe bowl. Microwave on medium power for 30 seconds at a time, stirring between. Once melted, transfer the chocolate to a large plastic squeeze bottle.
Use the squeeze bottle to fill one cup of the candy mold about halfway with chocolate coating. Immediately place a cake ball into the coating. Slowly push the cake ball down until the pressure causes the candy coating to force its way up the mold and fill in around the sides of the cake ball. You may have to experiment with a couple to get the right amount of chocolate coating. Stop pushing once the chocolate coating reaches the top edge of the candy mold, so that it doesn’t form a lip around the edge. Repeat for the remaining cups and cake balls.
Set the filled candy mold tray onto a baking sheet to keep it from bending, then place in the freezer for 3 to 5 minutes to let the chocolate set.
When making the balls as directed above, you likely will need to work in batches. If the squeeze bottle of chocolate melts becomes too thick to work with, microwave briefly.
Remove the tray from the freezer and separate the cupcake bites from the candy mold. Twist the mold to loosen and pull on the exposed cake ball. Set aside and repeat with remaining balls.
Place the purple candy melts in a microwave-safe bowl. Microwave on medium power for 30 seconds at a time, stirring between, until fully melted.
Holding each cupcake bite by the flat bottom, dip the rounded top into the melted purple candy coating until it meets the edge of the chocolate coating. You can also use a toothpick to touch up any uncoated areas.
Immediately decorate with 1 round-shaped candy on the top center of the purple side and some sprinkles, then return to a waxed paper-covered baking sheet to dry and set completely. Repeat with the remaining cupcake bites.
Store in an airtight container on the counter or in the refrigerator for several days.
Makes 48 cupcake bites.
Recipe adapted from Bakerella’s “Cake Pops,” Chronicle Books, 2010.
For more bridal tips and ideas, Find all the Tying the Knot content here.
<a href=http://www.billandsheilascookbook.com/cakes.html rel=“nofollow”>baking with Bill & Sheila
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