Have Your Wedding Cake and Eat It Too!
I honestly have no idea when exactly the Cake Cutting tradition started, or where the idea of it originated from.
Some sources say that it goes as far back as the Roman Times when the groom broke bread over his bride’s head to symbolize his being the provider of the family and the wife’s submission to him as being the head of the household.
Nowadays, I think more couples are inclined to believe that this tradition of feeding each other a bite of the wedding cake symbolizes the new bride and groom’s commitment to take care of each other’s needs.
Needless to say, the Cake Cutting ceremony is considered to be one of the most significant highlights of wedding receptions.
And because of this, couples choose to put a great deal of attention and budget towards their wedding cake.
Just like all the other elements of a wedding, the cake should stay consistent with the wedding style and theme. It should look good in photos, yes… but more importantly, the wedding cake should reflect the bride and groom as a couple.
Some couples pick a design that represents the couple’s ancestry. Others create a replica of where they first met. There are others who pick a design that reflects their personality, or what they’re passionate about as a couple.
As for us, Bernie and I knew right from the start that we want our wedding cake to be both great-looking and great-tasting.
When it came to choosing the design and what goes ON the cake, I was the primary decision-maker (with one exception which I will come back to later), but when it came to what actually goes IN the cake, Bernie, Tess (our Matron of Honor), Michael (Tess’s son) and I all sat down for the tasting and made the decision together.
We had our cake tasting on April 10th, Saturday. We were scheduled to pick up the cake samples at exactly 10:15am. Here’s a short video I recorded while Bernie and I were parked outside the cake shop:
The four flavors we tried were:
Cookies ‘n Cream Cake (with Cookies n Cream Mousse Filling, Vanilla Buttercream)
Chocolate Bordeaux Cake (with Fresh Blackberry Compote w/ Chocolate Truffle Mousseline Filling, Vanilla Buttercream)
White Satin Cake (with Creme Brulee Filling, Vanilla Buttercream)
Bourbon Pecan Praline Cake (with Cream Cheese Filling, Vanilla Buttercream)
After trying all four flavors, it was a tough choice between Cookies ‘n Cream and Chocolate Bordeaux.
We were all going to collectively decide in favor of Cookies n’ Cream when Tess came up with this brilliant suggestion of asking Debbie McLaughlin, owner of Cakes To Celebrate, if we can have both flavors in our wedding cake.
It wouldn’t hurt to ask, right?
So I did, and to our pleasant surprise, Debbie said, “Yes”—at no extra charge. 😲
We didn’t even have to choose between the two flavors because we can have them both! #bestdecisionever
Our wedding cake will have three tiers (5”, 7” and 9” round)—the top and bottom tiers will be Cookies n’ Cream, while the center tier will be the Chocolate Bordeaux. It will also include our wedding colors.
Below are photos that served as design inspirations for our wedding cake.
As I mentioned earlier, there was one aspect of the cake design that was decided by both Bernie and myself—to cover the bottom tier with chocolate shards—because even though our cake flavors are both chocolate-based already, Bernie and I live by this principle that …
LIFE IS SIMPLY SO MUCH BETTER WITH CHOCOLATE. 😊
Our design inspirations for the wedding cake
