Often, brides want their cakes to match the color of their bridesmaids dresses. That s a charming idea with pastel color schemes - but a bad choice if the bridal party is dressed in black or navy blue. Pastry chefs must always keep in mind that the top layer of the wedding cake is usually carefully wrapped and stored in the newlyweds freezer for a year, then thawed and enjoyed on the couple s first anniversary. This is supposed to be for good luck, Lagalle explains to students. The size of a wedding cake is determined by the number of guests and the shape of the cake.
Square cakes can feed more people than round cakes.
In recent years, a trend at wedding receptions was to have small, individual cakes served to every guest at the wedding reception. More recently, Lagalle reports, the trend has been to have a medium-size wedding cake served to every table at the reception. The cake is sliced into 8 or 10 portions and served with coffee and tea. Many brides choose to have a large, intricate fake cake on display, with sheet pans of frosted cake in the kitchen for easy cutting and serving. Lagalle says it s wise to use these inedible dummy cakes, made of plastic foam, when water fountains or heavy decorations are part of the wedding-cake design.