(This article first appeared in the July print edition of the Hendersonian.)
The wedding cake tradition originated with the ancient Greeks and Romans; they broke a loaf of bread over the bride’s head during the ceremony to symbolize good luck. The Victorian tradition involved the bride cutting the “Bride’s Cake” alone and distributing pieces to the guests. Each slice symbolized fertility and prosperity, and sharing the cake was believed to bring good fortune and blessings to everyone. The modern tradition of cutting the wedding cake is a fun and meaningful event the couple shares, playing a significant role in their celebration. If you are looking for tips on performing this “Ceremonial Cut,” here are simple, step-by-step instructions on how to do it:
1. Gather everyone’s attention: Your DJ or MC will announce when the event is ready to begin.
2. Stand side by side in front of the cake: One partner holds the cake knife while gently placing their partner’s hand on top for support. This act of cutting symbolizes the couple’s unity.
3. Choose the spot: When cutting a cake, it’s best to start with the bottom tier, which is the most stable. To begin, insert the knife about 2 inches from the edge of the cake and carve out a small wedge, approximately 1-2 inches wide. Take your time during this step to capture great photos! Once you’ve made the cut, use the cake knife and server to gently lift the slice and place it onto a plate.
4. Feed each other: Many couples share their first bite for photos. They use forks or fingers to give each other a small bite—traditionally, the groom feeds his bride first.
Once the first slice has been cut and photos taken, it’s time to serve the wedding cake to your guests. Most couples delegate this task to the catering staff. However, if you need to cut it yourselves, it’s a good idea to enlist the help of friends. Here are some tips for efficiently handling this task.
1. Serve at Room Temperature: Buttercream frosting and fondant are easiest to cut and taste best when not too cold, so let the cake sit out for a bit if it’s been refrigerated.
2. Remove Decorations and Supports: Carefully remove flowers, toppers, or non-edible decorations. If the cake is tiered, remove the support dowels.
3. Use a Sharp, Serrated Bread Knife: Begin with the bottom tier, the largest and easiest tier to cut. Slice from the outside edge, cutting 1 to 2-inch-wide pieces (about the size of a dessert serving). Slice gently but firmly through the fondant and cake layers to avoid tearing the fondant. Wipe the knife with a damp cloth between slices for neat pieces.
4. Cut in Straight Rows: For round cakes, make a straight cut across the cake about 2 inches from the edge, then cut that slice into smaller pieces. Continue making cuts around the cake in a circular fashion. For square cakes, cut straight rows. If the cake is exceptionally tall, you can split each tier horizontally before cutting to get layered slices.
5. Plate Each Slice: Lift each piece onto a dessert plate using a cake server or spatula.
6. Move Up the Tiers: Once the bottom tier is served, move to the next tier, repeating the process.
7. Serve Promptly: Continue until all tiers are cut and everyone has a slice.
8. No Finger Licking! Fingers get sticky, especially with buttercream frosting, so provide food prep gloves and food-safe wet wipes for your cake-cutting crew.
My love note: Black and white wedding? Elegant. Black and white cake? No way! Black icing dyes lips, tongue, and teeth!
