Have Your Cake And Eat It Too

These days the traditional wedding cake with fruit and marzipan icing is no longer a permanent fixture on wedding menus. Today’s brides and grooms have been having fun with their choice of cake including macaroon towers, croquembouche pyramids, chocolate fondants and cascades of cupcakes or layered cheese wheels.

Choose pastel or bold coloured macaroons to tie in with your wedding day as guests enjoy the sweet mouthfuls of delicate pastry. Or go with the dramatic feature of a croquembouche pyramid. These exciting profiteroles can be filled with crème patisserie or rosewater-flavoured cream and are bound together by toffee threads or spun sugar. Or create a cascade of beautiful cupcakes. The easy to serve and delicious flavours of cupcakes are always popular, easy to eat and something guests can take home with them. A wonderful savoury alternative to sweet cakes is cheese wheels. Layer different sized and different varieties of cheese and decorate with grapes and other fruit.

At Katering we use Kate White’s Traditional Fruit Cake with Fondant Icing recipe that has been handed down through her family over the generations. See her recipe in Kate’s “The Australian Wedding Book” on page 333.

---