Wedding Blog
I have been giving the cake portion of our wedding some thought. Originally I was completely settled on cupcakes - they are already single portion prepared, fun to eat and you don’t need to settle on one flavor. But the more I think about it, the more I think I would like to consider some traditional options.
Last summer I went to a wedding where the groom and bride didn’t really like cake so they opted for a canolli cake. While this may not be a traditional Italian cake, it was certainly delicious and different.
As a nod to our family origins I was thinking of picking a traditional French (Mr. Grasshopper is French) wedding cake, Croquembouche, which is a cake made of stacked cream puffs and spun sugar, and a traditional Norwegian (I’m part Norwegian) wedding cake, Kransekake. A Kransekake is a cake made up of almond paste rings.
I have been curious about what other cultures use for wedding cakes. What are some of the cake options you are considering?
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cream puffs and almond cake rings?! oooooh YUM! they both sound so delicious. Go for it. It’ll be unique, meaningful, and fun for the guests.
Since we’re having our wedding in Jamaica, we’re going to serve rum cake. Because our guests really need more alcohol in their system…
I love the desserts at Payard (UES). Last time I ate there, they had a cream puff stack in their window display…
We had individual ice cream sundaes for each guest at our wedding.
why don’t you have a more traditional cake.. (esp if you like the traditional cake cutting and feeding) and then have a dessert bar with the desserts that represent your backgrounds?
I love the croquembouche — who doesn’t love cream puffs? Mr. Caterpillar and I are celebrating our Californian roots and having a 7 (yes, 7) tiered strawberry shortcake covered with whipped cream.
I don’t like the idea of cupcakes for a wedding. It’s too much like the kid birthday parties they have at school in the primary grades. You know. The mother comes in and each child gets a cupcake. It just seems juvenile to the extreme.
That Payard Croquembouche is beautiful! Strawberry shortcake also sounds delcious.
Why not petit fours? They are both french and individual servings. You could stack them in a tiered tower, shaped like a cake. Guests could get two or three artfully arranged on their plates.
The Croque em bouche is a wonderful idea too! Everyone loves a cream puff.
We’re having a piƒ�ce montƒ�e (which is the normal name for a croquembouche here in france). We spent a long time umming and ahhing between this and the tiered fruitcake, but we decided that the french choux would be more popular than the english cake at which frenchies would probably turn their noses up and which a lot of english people don’t like because of the marzipan.
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Mrs. Grasshopper, New York
Age and Occupation in 06: 28, Interactive Communications
Fiance's Age and Occupation: 29, Product Manager
Engagement Date: October 8, 2005
Wedding Date: September, 2006
Venue: The Foundry
About Me: I like puppies, technology, baked goods and naps. Our engagement went down in Paris on the Alexander III bridge where my fiance nearly dropped the ring into the Seine.
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