Multi-tiered round or square cake, macaroons, meringues, profiteroles - how many culinary fashion words will the newlyweds learn if they refuse mastic. Delicious cream wedding cakes will make a splash at any banquet.
How many incredible combinations can be created using “naked” cakes and amazing filling: • berry or fruit jelly, • grated chocolate, nuts, • marmalade or glazed balls, bright dragees, • whipped cream, • chocolate glaze, etc.
It is best to order a wedding cake made from cream in the winter, so as not to risk your health due to a perishable delicacy. Also, creamy desserts tend to melt, so in the summer it is better not to include them on the menu. Otherwise, this is the best option to seduce already sophisticated guests.
Cream cupcakes or cakes are rich, tasty, have a lot of variations in composition and decoration, love classic and modern weddings, and support any theme of the celebration.
Advantages
Fashionable cooking loves such baked goods, because almost any type of dough can be greased with creams.
The top included a puff, biscuit, and waffle base. Competition for such treats can come from mastic, curds, meringues, cupcakes, etc. Stylish croquembouche balls are becoming increasingly popular. At weddings, they prefer to fold them into a crust, smear them with caramel, cream, glazed dragees, etc.
Summary
Decorating a wedding cake with cream is the most common option, which does not require large financial costs or complex skills.
The dessert turns out to be persistent, satisfying and beautiful, and this is the main thing for a gala banquet. If desired, future newlyweds can make the cake themselves, because they need simple tools and products, and the result will definitely impress the guests.
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Why do you prefer wedding cream cake?
Firstly, such delicacies can retain their shape and strength no worse than mastic cakes. While airy crumbly meringue or yoghurt do not boast such “aging”. Secondly, such baked goods are often made from sponge cake, which means you can visually increase the volume of the dessert. Demonstration of originality and decor is the best way you can surprise your guests.
Thirdly, creamy treats are very filling and go perfectly with any non-alcoholic drink (juice, coffee, soda). Fourthly, they will never seem cloying or too sweet. Fifthly, with such desserts it is easy to experiment with the shape of the cake, its ingredients, decorations, etc.
Useful video: master class on making
The video tutorial shows how to decorate a one-tier wedding cake with cream. We invite you to watch a master class, which can be called “Wedding cream cakes with flowers.” We will need a spatula, a pastry bag or syringe with the necessary attachments, the cream itself and food coloring.
To create decor, a circle of a different color from the base is drawn in the center of the top, and a grid is made on it with thin lines. After this, neutral patterns are depicted with cream around this circle and on the side.
Interesting! We have already written about what confectioners won’t tell you about. Read how to choose the right cake.
The most difficult stage is creating roses from individual cream petals. The buds are arranged in a cascade, and then green leaves are added to them. The final touch is a small butterfly, which is placed in the free space of the top of the dessert.
Tips for choosing a cream cake for a wedding
When choosing cream cakes for a wedding , pay attention to their taste and the main theme in the decor. The “theme” of baking should be combined with the general ambiance and design of the banquet.
A rustic or bohemian wedding can be “treated” with delicate shades, pastels, floral notes, and a daring ceremony in the glam rock style can be supported by the acidic color of the cream filling. Surprise those present with an unusual design of a cake in the form of a crew, swan, ship, etc. It is also important to understand the number of tiers, levels, and total volume. On average, for 50 people it turns out to be about 7-8 kg. “Multi-story” cakes are best placed on shelves. This way you can remove the top carefully and quickly.
As for the color of the cake, here you choose yourself, based on personal preferences and newfangled trends. Luxurious ombre with a hint of vintage and romance remains a trendy design. All kinds of patterns, decor with fresh flowers, chocolate figures, bows, etc. are in fashion. Confectioners advise making tiers of different fat content, also counting on those guests who suffer from diabetes or eat exclusively dietary products.
Why do you need dessert?
According to the rules of etiquette at any banquet, the main courses are followed by dessert. In the case of special events, and a wedding is one of these, a richly decorated cake is served with tea. This happens at the end of the holiday, when the guests have already congratulated the newlyweds and participated in the entertainment program. A masterpiece of confectionery art is brought into the banquet hall to the accompaniment of solemn music or even the beat of drums. For example, the newlyweds cut a wedding cream cake like the one in the photo and place it on plates for each guest.
This tradition also has its opponents, who believe that at a wedding you can get by with mini-desserts and a candy bar. In fact, this is indeed possible, but not always. Not at every wedding all the guests will share the same opinion of the newlyweds, and when drawing up the menu, they should focus specifically on the tastes of the majority of friends and relatives.
Ending the banquet with a wedding cake is a symbolic tradition. It is believed that with the help of pieces of dessert, newlyweds share their happiness and love with loved ones. By accepting such a treat, guests return warm feelings and good wishes to the newly-made spouses.
Interesting! Other options for cream desserts are in this article. And here are ideas for delicious fillings.
Color scheme of cakes and format of treats
In the new season, pastel shades will remain favorites: beige, pink, coffee tones. Colors will increasingly become closer to natural.
You should also like metallic, smooth ombre transitions, and a golden “palette.” Very useful will be clear ones on the cakes, as well as “torn” circles or “ruffles” imitating rose buds. Buttercream, caramel, cream, waffles, chocolate, candied fruits - it will take a very long time to choose the decor.
For a rustic theme, tiers with geometric painting, cylindrical shape, strewn with berries and miniature cream “details” are suitable.
Cakes do not have to be round, square or simply “heart-shaped”. Their shape can be original and reflect the hobbies of the newlyweds (chess, rally, equestrian sports, vocals, etc.). The figures of the young people themselves on cream cakes may have a portrait resemblance to the young people. They even manage to place posters and prints made from photographs on the very top of the treat. It would be appropriate if it symbolically demonstrates the couple's love story.
Delicious cream wedding cakes: several pros
The cakes coated with cream will not crumble like meringue or soufflé, demonstrating a whole, mouth-watering cake. Original cream wedding cakes can only compete with yoghurt and curd products. A significant advantage of cream sweets is that they are inexpensive and relatively large in size.
Today, “naked” cakes will not mind if they are decorated with patterned decor, berry compositions of blackberries, blueberries, blueberries, and exotic canned fruits. You can decorate cakes or cupcakes with symbolic inscriptions, like those you are planning to make on rings.
What fresh flowers are used to decorate wedding cakes?
The decoration gained great popularity and is still used at major celebrations. Wedding cakes and cupcakes with fresh flowers are considered elite and original confectionery products.
Not all inflorescences are edible; taking this into account, confectioners use only flowers from a special list of plants. It is presented below:
- Daisies . The tender petals of this plant are candied and added to the surface of chocolate or cream cakes.
- Rose. The most aesthetic inflorescence is a symbol of a wedding cake. It is stuck into the top of the confectionery product; sometimes entire shaped compositions are made from roses.
- Flowers of orange and apple trees . The petals and even inflorescences of these plants are considered the most delicious and are most often candied.
- Nasturtium . These flowers have a bitter taste, so they are used exclusively for decoration.
- Thyme . The plant has a strange taste that not everyone will like. But everyone will like the aroma. Therefore, thyme is placed along the edges of the structure in the form of small bouquets.
- Orchid . There is nothing more beautiful than the arrow of a delicate orchid crowning a wedding cake without fondant.
- Tiger lily . This is a royal flower. Lilies should be used to decorate the cake if you want to emphasize the status of the event. Lilies are good when candied, since they are one of the few that are not “one clove” and easily acquire a sweetish taste.
At the same time, some flowers, despite their external beauty, are strictly prohibited for use. They either emit an unappetizing odor,
or they contain poisons that can get into the cake even if the inflorescences are removed before cutting. Should not be used:
- lilies of the valley;
- jasmine;
- tulips;
- ordinary lilies;
- snowdrops.
Bulbs and wild plants are generally prohibited. They accumulate toxins from the environment.
Each type of flower decorates the confectionery product in its own way. Below are the most popular ways to decorate with roses, sunflowers and other plants.
Roses
The most convenient and easiest way to decorate a cake with roses is “randomly,” that is, without much systematicity. To do this, you need to use large buds and contrasting surfaces of the product. They must be fresh, without external defects.
The red rose is a symbol of love. That is why the most popular type of decoration is covering the surface with red roses and swans. If the cake is small in surface area, then its top is completely filled with buds. If it is large, then you can make a spiral edging that will rise from tier to tier.
Daisies
Chamomile is a simple flower that is associated with lightness, innocence, summer and nature. Therefore, it should be used on light-colored cakes, but in darker shades than the petals, otherwise the decoration will merge with the base. It is best to use chamomile petals separately from the yellow core.
It is not edible, and besides, a full-fledged flower looks out of place on a celebratory cake. The petals look much better: they are large, oblong and look like a bride’s dress. Sugar-coated petals are figuratively or evenly laid out on the lower tiers of the cake, decorating it with brighter inflorescences on top.
Blue flowers
The blue color looks original and attracts the attention of guests if it appears on the cake. It is rarely found in nature, but is clearly expressed in cornflowers. If these meadow flowers cannot be found, then you can use food coloring and recolor the initially white petals of a rose or chamomile.
Blue flowers are not used as the main decoration, since blue is the color of sadness. But it can and should be used as a bright contrasting element, installed among red roses or white orchids.
Orchids
Orchids are very specific flowers, whose inflorescences are located on a long thin stalk without petals. It would seem that this is a drawback, because it is not recommended to use plant stems for edible “confectionery”.
However, you don’t have to eat orchids; It's best to just place them on top of a small cake so it looks like they're casually strung across multiple tiers. Of course, they will not voluntarily adapt to the shape of the baked goods, so the stem must be attached to the surface of the cake at several points.
Sunflowers
Sunflowers can be not only large, but also the size of a child’s palm. What size to choose is up to the pastry chef or the customer.
The important thing is that both options are used entirely on the lower large tiers, or, if you want to create a slightly rustic mood, they are inserted into the top.
Peonies
The advantage of peonies is that they have large, juicy-looking petals. They can be terry, curled or simple and even. Peonies in pastel colors look great on wedding cakes. Small, not yet opened buds are used for general compositions with other flowers.
Spectacular large buds are attached to ribbons and installed in a “ladder” on several tiers. Peonies are edible and can be candied. Large petals perfectly fill the surface of the cake. If you fill them with transparent gelatin, you get an excellent coating in the style of Japanese desserts with “encrustation”.
Other colors
Some other flowers are used mainly to decorate the dish rather than the product itself. Thyme sprigs are placed around the cake or in small quantities on its lower tiers. Flowers of fruit-bearing trees, one at a time, are stuck at the top next to marzipan decorations or berries.
Tiger lilies are one of the most elite ways to decorate. These lilies adorn small tops, up to 10 cm in diameter, symbolizing the crown on the head of an aristocratic person.
New trends in wedding confectionery
Fashionable 2022 suggests decorating dessert in the form of a multi-level cascade, a wedding limousine. In the filling, you should monitor the level of fat content, because different cake layers have their own “formula”. Thus, it is better to coat puff and shortbread treats with a minimal cream layer, while sponge cakes simply need sour cream or butter cream made from condensed milk, grated almonds, cocoa, etc. You can use the following ingredients to soak your cakes: • custard, • condensed milk (boiled ) with butter, • butter cream, • syrup or liqueur, • candied fruits, nougat, ground nuts.
Enjoy not only the taste of cream cakes, but also their excellent appearance.
Composing together with a biscuit base and a creamy layer is a pleasure. Culinary design is no less important than a stunning bride’s outfit or thematic decoration of the hall. Tweet
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There is a belief that the sweeter the wedding cake, the richer and more prosperous the family life of the bride and groom will be. Svetlana Reznik
The only limitation concerns multi-tiered cakes: the lower elements are made with a dense filling, and the upper ones with a light filling. This is done so that the dessert does not break under its own weight and spoil the mood in the midst of fun.
Cream cake is usually made with sponge cake layers. They can be classic, such as vanilla, chocolate or honey, or with the addition of food coloring. In the latter case, it is possible to create a bright design in one shade or in a rainbow palette.
As for the filling, most often it is yoghurt, butter, sour cream or custard. For the upper tiers, the “Three Chocolates” soufflé, which has become fashionable in recent seasons, is suitable.
A dessert decorated with cream is suitable for any wedding. To ensure that the design matches the chosen theme, it is done manually or using ready-made figurines, choosing the appropriate shade.
