Traditional wedding cake flavors

It's interesting:
"On behalf of the bride and groom, I'd like to thank everyone for coming here today. Some of you have travelled considerable distances in order to be here and celebrate Paul and Linda’s happy day. Africa, Continental Europe, the Americas and Asia are not actually places where anyone has travelled from, but I hear that Uncle Jim and Auntie Morag had a 5 hour drive down from Glasgow."

Wedding cakes have certainly evolved from biscuits, breads and breakable cakes of days gone by. The Roman tradition of breaking bread over the bride's head once symbolized breaking her virginal state as well demonstrating her groom's dominance. Medieval England saw unsweetened flour-based breads brought to the ceremony by each guest and piled atop one another. The bride and groom successfully kissing over the mound of baked goods indicated their union would produce many children. Several other wedding cake traditions fell by the wayside to make room for the elaborately stacked and iced cakes we have become all too familiar with in recent years.

1. White Cake

   • Many people have instilled in their minds that wedding cakes are supposed to be white as a simple reminder of the bride's purity. In Victorian times, icing ingredients were difficult to come by, making white icing the obvious choice. The absolute finest refined sugar was required, so the whiter the cake, the more affluent the bride's family appeared. Therefore, the traditional wedding cake is snow white with a slight vanilla flavoring and white icing.

   Seasonal Flavors

   • Seasons play an important role in planning cake flavors. Vanilla cake is pure as the winter's driven snow. Lemon poppy seed embodies the spring's bright sunshine. Dark chocolate represents the earthly summertime. Spiced carrot cake personifies autumn. Heavy, rich chocolate cakes are appropriate for colder climates, while lightweight cakes are more appropriate for warmer settings.

   Flavor Alternatives

   • Especially when price is a consideration, using fresh flowers and fruits in lieu of frosted decorations is always acceptable. Fresh fruit not only adds a pop of color to the cake but also contributes its own irresistible flavor.

   Worldly Cake Traditions

   • Traditional Korean wedding cakes are made of ground, steamed rice covered with red bean powder. Chinese weddings include massive, multilayered cake creations. Fanciful frosted fruitcakes are the style in Great Britain, the Caribbean Islands, Ireland and Scotland, including liquor-soaked dates, raisins, currants, prunes and orange peels. Germany is slowly incorporating American-style wedding cakes, while still holding firm to their liquor-laced, jam-filled, marzipan concoctions.

Source: www.ehow.com

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