MICH TURNER’S TOP 10 TIPS ON SERVING THE PERFECT SUMMER WEDDING CAKE
With over 25 years experience and in the region of 10,000 wedding cakes in her portfolio, including cakes for Pierce Brosnan, Sir Paul McCartney, Gordon Ramsay and David Beckham, Mich Turner MBE shares her top tips for serving the perfect summer wedding cake.
Serve the wedding cake for pudding – this will keep costs down and will ensure the cake is more likely to be eaten and enjoyed. Choose lighter, flavours such as Lime and Coconut or Luscious Lemon Cake and serve with fresh, local, seasonal berries and ice cream.
How many tiers? – choose a cake large enough to serve the number of guests at the reception – it should look impressive, but not overshadow the bride
Faux tiers not a faux pas – for larger social gatherings it can be sensible to have a base tier for the bride and groom to cut and the remainder tiers faux – this makes the cake more stable and ensures the kitchen catering team will have sufficient time to plate and serve the wedding cake. For smaller intimate weddings, additional faux tiers add height and drama to create a stunning wedding cake.
Opt for a stacked cake if hosting your wedding reception in a marquee – these are the most stable of all wedding cakes – especially if the floor is uneven. Level the table by placing cardboard wedges beneath the legs, before setting the cake in position.
Save the top tier – it is traditional to keep the top tier of your wedding cake to serve at the first-born’s christening. This should be fruit cake as it has the best keeping properties. Wrap the cake in a double layer of greaseproof paper and aluminium foil and place in the freezer. Defrost at room temperature a week before the christening and re-ice if necessary. One thing is certain – if you save the top tier you have the option of serving it – if you don’t, you can’t!
Have a showstopper cake – cutting the cake is the first official role of the new bride – give it the centre stage it deserves. This is a once in a lifetime occasion and a natural photo opportunity.
Serve a selection of flavours – think of flavours to complement your meal and your personal favourites – offering a choice to your guests shows consideration. Remember though, there will be those guests who eat none, but others who will have a slice of each flavour. Ensure you have equal portions of no more than 3 flavours which should have a real point of difference and ultimately be totally indulgent. Remember the cake is a feast for the eyes, but it is the taste that gives the lasting memory.
Make it personal – choose a cake that reflects the personalities of the bride and groom – flavours, colours, shape, style, decoration and design should be tailored to the individuality of the happy couple. Complement colours and lace designs with sugar flowers the same as the bride’s bouquet.
Get the bridesmaids to help – it is customary to ask the bridesmaids to serve the wedding cake – this will provide a natural opportunity for the flower girls to dance around, talk excitedly and feel very important.
Cutting the cake – it is customary for the bride and groom to cut the wedding cake after the speeches – break with tradition and opt instead to have the cake on display at the drinks reception. Have the speeches and Cut the cake with a champagne toast before being called in for dinner. Everyone can then relax and enjoy their meal.