Welcome to my miniseries on different types of wedding cakes that A Cake Story offers.
In this episode I won’t be delving into pros and cons but rather providing you with alternatives to your ordinary traditional tiered wedding cake.
I have made the following:
Koeksister Cake: you cannot get more South African than this. Celebrate our heritage with delicious sticky koeksisters attached to dummy tiers and topped with small cake tier for you to cut.
Macaron Cake: decadent, delicious and very more-ish. Macarons can be coloured to match your theme, stacked onto a specialist stand and topped with a small cake tier for you to cut.
Croquembouche: heavenly profiteroles stacked around a cone will completely wow your guests.
Brownies & Blondies: rich, gooey brownies and chewy blondies arranged on tiered cake stand. Perfect with the after-dinner coffee or liqueur.
Cupcakes: a fabulous alternative for those not wanting to stray too far from tradition.
I would love to make:
A choc-chip cookie wedding cake: layers of choc-chip cookies sandwiched with milk chocolate ganache.
The cookie stack: masses and masses of cookies stacked on top of each other, enough to tempt even the Cookie Monster.
Individual cakes in the shape of Magnum ice-creams.
Individual mini fruit pies – perfect for a winters wedding
A “croquembouche” made from chocolate truffles.
A rice Krispy centerpiece – that would be fun!
As you’ve noticed I have not included doughnuts. Ideally doughnuts should be made with an hour of serving otherwise they start to deteriorate and become unpleasant to eat. I pride myself of providing a top-notch service, unfortunately I’m unable to do that with doughnuts – really sorry.
Don’t despair there’s still plenty of interesting alternatives.
So why follow the crowd, break free and do something different!
I’m here to help you make your dream wedding come true. If you have any questions, please get in touch.
I look forward to creating you a beautiful and above all delicious wedding cake.