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Wedding Cake Dos
and Don’ts
by Glenna Tooman
ForeverWed.com
Wedding Expert
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You spent
several hundred
dollars for a
beautiful and
elaborate wedding
cake, a replica of
one that you saw
in a magazine.
Everyone remarks
on how pretty it
is, and you are
delighted. Then, a
half hour into the
reception, just as
you are beginning
to relax and enjoy
yourselves, your
coordinator tells
you that the cake
is starting to
collapse and you
need to cut it now
while there is
still time to
salvage it and to
get those special
pictures. You rush
to the cake table,
place a forced
smile on your face
and quickly cut
the cake.
Unfortunately,
this scenario
occurs all too
often, especially
at summer
weddings, but it
can be prevented.
You can alleviate
some of the
problems by
considering the
following things
when you choose
your cake:
Cakes don’t
tolerate heat,
particularly those
made with butter
cream icing, nor
do they tolerate
wind. Cakes
should be kept
indoors, if
possible, or in
the shade. If the
cake will be
placed outdoors,
first place it in
a refrigerator or
freezer, if
possible. (Do not
freeze it,
however.) A cake
made with a
jelly-type filling
will also
withstand heat
better than one
with a thicker
cream filling.
Place the cake in
a location that is
level; otherwise,
the layers may tip
or slide. Shim
the table legs if
necessary to make
them level.
Cakes that have
pillars between
the layers are
more apt to tip or
collapse than
those in which the
layers are stacked
on top of one
another or placed
on individual
pedestals.
Have the cake
delivered as late
as possible so
that it doesn’t
stand for several
hours before being
cut.
By considering
your location and
choosing a style
of cake that works
best in that
location, you can
have a lovely cake
without unpleasant
surprises to spoil
your day.
Copyright © 2001,
Glenna Tooman,
Memory Makers
Event Planning,
LLC; all rights
reserved
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