Just Desserts

More couples are choosing to tastefully replace the traditional wedding cake.

By Stephanie Davila
Photography By Jayson Wold

Traditions have defined weddings for centuries. Since medieval times, couples have cooked up their weddings based on a set of directions, almost as if following a recipe. But life doesn't come pre-packaged, so why should one of its most special moments? You are unique, which means your wedding should reflect you and your soul mate's personal tastes--literally. These days, even the traditional wedding cake is open to tasteful interpretation.

Wedding cakes have figured in marriage ceremonies since the Middle Ages. In fact, the tradition of cutting the wedding cake began in Rome, but instead of cake, the couple used bread. The groom broke loaves of bread over his bride's head as a sign of good fortune. Guests ate the crumbs as they fell to the floor, hoping to also be blessed with good luck. Over time, couples in England revised the tradition somewhat, and guests brought loaves of bread as the couple's gift. The loaves were stacked as high as possible. If the couple kissed over the pile without making it fall, a prosperous future was ahead. Eventually, an anonymous French chef simplified the tradition by frosting the loaves together. Voilà! The tiered cake was born.

Though the tradition of including a wedding cake in the celebration still holds sway, couples are moving away from this age-old custom by making their cake choices more personal—or not having a cake at all.

"In the past everyone had a cookie-cutter wedding. Today, couples want to reflect their individuality," says Larissa LeMay, owner of Elegant Confections in Crystal.

Today, the hippest spin on wedding cakes is the centerpiece cake, which takes the place (en masse) of both a large bridal cake and traditional floral centerpieces. With this more casual option, a smaller cake (tiered or single) is set at the center of each table at the reception. The cake can be elevated on an ornate antique-gold stand or even on a simple box wrapped in fabric. The bride and groom (or the wedding party) go table to table and cut each cake for the guests. This is a great opportunity for the couple and guests to interact.

According to Doll Laboe, owner of It Takes the Cake in Minnetonka, the cakes on each table can be different flavors, encouraging guests to mingle after the cakes are cut to try other kinds. While the initial cost for centerpiece cakes is on average more than a traditional tiered cake, they are cost efficient according to Laboe, because there's no need for additional centerpieces. And the couple doesn't have to pay someone to cut and plate a large cake.

A more lavish version of the centerpiece cake is a personal cake. These individual indulgences become part of each guest's table setting. Due to the intense labor involved, this option is pricier than others, however.

Opting for more freedom of choice, brides also are requesting dessert tables full of chocolates, shortbread cookies, and truffles, in addition to a small "show" cake. A dessert buffet can be placed on a linen-covered table or presented in a family-style fashion, where trays of various treats are distributed to each table. According to Randee Zarth, pastry chef of Minneapolis-based D'Amico Catering, the family-style approach lets guests pick and choose their desserts. Jessica Bartl, owner of Jessica's Cakes, cautions couples that dessert buffets can be costly because guests want to try everything and therefore will eat more.

Wedding cupcakes are another tasty and charming twist on tradition. Mona Valenty, owner of Fridley-based Mona's Cakes, stacks her frosted desserts in tiers and finishes them off with a monogram of the couple's initials. She also is known for her "tuxedo" strawberries, fresh, jumbo strawberries with each side dipped in white chocolate and then milk chocolate. Couples often offer these tasty conversation pieces to guests while they're dancing the night away.

Most brides would be surprised to learn wedding cheesecakes have sweetened receptions for centuries. Tami Cabrera Weinmann, owner of Muddy Paws Cheesecake in St. Paul, says serving cheesecake is a delicious idea that actually dates back to the Ancient Greeks. The rich, creamy dessert is enjoying a well-deserved resurgence, she says.

"Brides come to me for something different—for a true dessert," says Weinmann, who has made more than 300 wedding cheesecakes.

She bakes her made-from-scratch cheesecakes at a high temperature, so they'll last for hours without refrigeration, even in summer. Weinmann offers more than 115 flavors, which means that couples can forgo tradition once again, forsaking New York-style cheesecake for something more exotic.

No matter how you decide to please your wedding-day palate, be sure to choose a dessert you'll feel comfortable serving--and enjoy eating.

"Don't feel pushed by tradition," Bartl advises. "The whole day is about you and what you enjoy. Pick something that is important to the two of you."