Traditional wedding cakes - What are they called ? You know the kind that you can safely keep for an year ?

Answer 1

Rich Fruit cake

Answer 2

If the cake portion of your wedding cake is made using the traditional fruitcake dough, then it can last up to 30 days unrefrigerated, and up to 3 years in a refrigerator or even longer in a freezer (if packaged correctly).

If your cake is NOT fruitcake-based, then the cake may taste stale if kept in the freezer longer than a year, or may pick up that musty ice flavor.

Many wedding cakes are also coated with a candied icing known as marzipan. This also has a long shelf-life as its main ingredients are almond paste and sugar.

Answer 3

A wedding cake is the traditional cake served to the guests at a wedding breakfast, after a wedding. It is usually a large cake, multi-layered or tiered, and heavily decorated with icing, occasionally over a layer of marzipan or fondant, topped with a small statue representing the couple. Other common motifs include doves, gold rings and horseshoes, the latter symbolising good luck. Achieving a dense, strong cake that can support the decorations while remaining edible can be considered the epitome of the baker's art and skill.
Tradition generally requires that the first cut of the cake be performed by bride and groom together, often with a ceremonial knife, or even a sword. An older, archaic tradition had the bride serve all portions to the groom's family, as a symbolic transfer of her household labor from her family to the groom's family.
Tradition may also dictate that the bride and groom feed the first bites of this cake to each other. Again, this may symbolize the new family unit formed and the replacement of the old parent-child union. It is also fairly popular for the bride and groom to shove the cake in each other's faces, rather than eating it.
Other guests may then partake of the cake, portions may be taken home or shipped to people who missed the festivities. (An old tradition held that if a bridesmaid slept with a piece of wedding cake beneath her pillow she might dream of her future husband.)
A portion may be stored, and eaten by the couple at their first wedding anniversary, or at the christening of their first child- The cake may be frozen for this purpose, formerly the top tier of the cake might consist of fruitcake which could be stored for a great length of time.

Answer 4

I know everyone says to keep the top layer of your wedding cake in the freezer to eat on your one year anniversary and I'd have to say that the only way I would eat one year old cake is if my marriage was awful and I wanted to kill myself, or my husband. You can keep in the freezer for a year if you really want to but keep in mind, there are almost no frozen foods that if kept for a year would be good. Why would you do it with cake?

Answer 5

It is just the standard white wedding cake with buttercream icing. Make sure you wrap it well so other smells from the freezer don't penetrate it and so it will be like a fresh cake when it is thawed.

Answer 6

You keep any cake for a year, carefully packaged and kept in the back of the freezer.

Answer 7

A wedding cake is the traditional cake served to the guests at a wedding breakfast, after a wedding. It is usually a large cake, multi-layered or tiered, and heavily decorated with icing, occasionally over a layer of marzipan or fondant, topped with a small statue representing the couple. Other common motifs include doves, gold rings and horseshoes, the latter symbolising good luck. Achieving a dense, strong cake that can support the decorations while remaining edible can be considered the epitome of the baker's art and skill.

Tradition generally requires that the first cut of the cake be performed by bride and groom together, often with a ceremonial knife, or even a sword. An older, archaic tradition had the bride serve all portions to the groom's family, as a symbolic transfer of her household labor from her family to the groom's family.

Tradition may also dictate that the bride and groom feed the first bites of this cake to each other. Again, this may symbolize the new family unit formed and the replacement of the old parent-child union. It is also fairly popular for the bride and groom to shove the cake in each other's faces, rather than eating it.

Other guests may then partake of the cake, portions may be taken home or shipped to people who missed the festivities. (An old tradition held that if a bridesmaid slept with a piece of wedding cake beneath her pillow she might dream of her future husband.)

A portion may be stored, and eaten by the couple at their first wedding anniversary, or at the christening of their first child- The cake may be frozen for this purpose, formerly the top tier of the cake might consist of fruitcake which could be stored for a great length of time.

The origins of the tradition of the wedding cake date back to medieval times, when each guest at a wedding was supposed to bring a small cake, the cakes would be stacked on the table in levels and layers (If the bride and groom were able to kiss over the top of the stack it was considered good luck, if they fell in "Hey, dinner and a show!") these cake stacks would eventually merge into one cake and evolve into the modern wedding cake. Sweets are traditional at many celebrations for most if not all cultures worldwide. Ancient Roman records detail sweets distributed at weddings. The book Folklore Myths and Legends of Britain details the ancient Roman practice of dropping a wedding cake on the head of the bride. Medieval and Renaissance resources also mention large cakes at weddings. Such cakes may have been fruitcake.

A large cake can take a long time to make, and without modern refrigeration, a heavy fat and sugar frosting may have prevented spoilage by limiting moisture exposure. Another possibility is the use of sugar and fat required satisfying the need for conspicuous consumption for the families involved in the wedding.

The tiered design of the wedding cake originates from the tiered spire of a well known medieval church in London, England, called St Bride's.

Henry VIII of England enacted a law specifying the quantity of sugar a cake may have, possibly to control or tax this prevailing convention.

During World War II, sugar was rationed in Great Britain, so icing could not be made, and cakes were reduced in size. To overcome this cakes were often served inside a box, which had been decorated with plaster of Paris, to resemble a larger, traditional cake.

Fruitcake is a cake made of dried fruits and optionally candied fruit, spices and nuts that may be soaked in brandy or rum, the richest versions (possibly iced) often being used in the celebration of weddings

Grandma Pearls Wedding Cake

1 Lb granulated sugar
1/2 Lb confectionary sugar
10 egg yolks
5 egg whites
1/4 Lb raisins
1/4 Lb currants
1/4 Lb plums
1/4 Lb ginger preserve
1/4 chow-chow preserve
1/4 pumpkin preserve
1/4 cherries
1/4 mixed candied peel
1/2 Lb cashew nuts
1/2 Lb butter
4 tablespoon strawberry jam or preserve
1 wine glass brandy
1 wine glass bee honey
2 Oz rulan ( roasted with 1tsp butter)
2 teaspoon each of vanilla and Almond extract
1/4 teaspoon each of cinnamon, cardamoms ,cloves (powdered)
1/2 teaspoon nutmeg (powdered)
2 teaspoon of rose-water

1. First prepare the fruit. Cut all the fruit and preserve to very small pieces. Chop cashew very final and add to fruit mix. Put the mixture into a large bowl. Add brandy, bee honey, strawberry jam mix well. Cover with plastic rap put it cool place 2 to 3 days.

2. Then add all the extract and powdered cinnamon, cardamoms, cloves, and nutmeg. Cover tight and put it in cool place another two days.

3. Now get ready to bake the cake. Preheat oven 300 . Grease 10"x15" metal pan. Line bottom and sides with shapely cut news paper ( about 5 layers ). Then Line with greased parchment paper or waxed paper.

4. Put granulated sugar and confectionary sugar in a large bowl. Add room temperature butter and beat well. Add rulang mix few more minute . Add yolk of eggs beat well. Mix the fruit mixture with wooden spatula. Beat egg whites until stiff forth and fold into the mixture.
Add 2 teaspoon ful rose-water and spoon the mixture into the prepared pan bake 3 to 4 hours until top begins to brown. Care fully check wether the bottom of the cake could burn.

Answer 8

a dense fruit cake covered in several layers of royal icing.