“The
proof of the
pudding is in the eating.
By a small sample, we
may judge of the
whole piece”
(Miguel de Cervantes Saavedra, Don Quixote, 1615)
Fillings and Cake Flavours
Just Desserts Rich Fruit cakes are made to a traditional recipe using butter and high quality ingredients; then covered with a layer of natural coloured Almond Paste and home-made Fondant Icing. Should you have any special requests regarding your cake, please do ask - I will be happy to adapt my recipe and design for you. For instance, nuts or mixed peel are not normally included, but I'd be happy to do so on request.
Victoria Sponge Cake
Traditionally, wedding cakes have consisted of rich fruit cake, but these
days, many brides prefer to substitute one or more tiers with sponge cake.
Just Desserts
Victoria Sponge is based on a traditional recipe. Should you choose Victoria
sponge, the mixture is made with fresh eggs, flavoured with natural extracts
of vanilla and sandwiched with raspberry conserve and buttercream. This is
then covered with a layer of home-made fondant icing. A layer of marzipan
can also be added on request. A variety of flavourings can be added to your
sponge cake,
click here to view a selection of the most popular ones.
As the taste of your cake is such an important factor in choosing your cake-maker, I will be more than happy to provide you with a sample of my rich fruit cake or the popular rich chocolate fudge cake or vanilla sponge if you visit one of the wedding fayres at which I exhibit across Leicestershire during the year. Please refer to the wedding fayres page for full detail of dates and venues.
Pillars/Stand or Stacked Format?
Traditionally, wedding cakes have consisted of
rich fruit cake but many brides now prefer to substitute one or more tiers
of sponge cake. As traditional pillars are now rarely used in wedding cake
design, we have much more flexibility in choosing a mixture of cake types
for your guests.
Many of the most stylish, contemporary cake designs are now presented in a
‘stacked’ format, in the style of American cakes. This dispenses with the
need for pillars, as the cakes are placed directly on top of each other &
means that several tiers of different flavoured sponge may be used. For
cakes up to three tiers all tiers may be sponge if you wish. For cakes of
four tiers & above, we recommend that the base tier is of rich fruit cake to
improve stability. This is particularly important in warm, humid weather
conditions such as those we have had in recent summers. If your cake is to
include a rich fruit tier then this should always be kept below the sponge
tiers in stacked cake designs.
As an alternative to the stacked cake styles you might consider presenting
your cake on a stainless steel stand. This which has the advantage of
allowing you to choose to have the smallest tier of your cake in rich fruit
cake, & the larger tiers in sponge if you wish, without any stability
problems. Many styles of stand are available to hire from cake decorating
outlets or you are very welcome to borrow one from my own selection.
see us at a Wedding Fayre in
Leicestershire
© 2007 JustDesserts