The Case for Cake

Yes, I just posted, but the topic of cake was brought up on the Offbeat Bride forums, and my comment was too good to not expand upon.To put this in context, the original poster hates the idea of a white vanilla cake with white frosting or fondant, and found a recipe for a brown sugar, pecan and peaches cake that speaks not only to her childhood, but also the theme of the wedding. Everyone is encouraging her to go for it, this is what I had to say:

"People will PREFER a flavored cake. In fact, out of the 6 weddings I've been to, it's ALWAYS the flavored cakes that get gobbled up. Many of the cakes I've seen have been made of different flavored tiers, and the "good" flavor option always gets picked first, with the plain-ole vanilla sitting, alone and dejected until the unfortunate people at the end of the cake line have no choice but to take those slices, only to pick at it enough to make it look as though it was eaten."

Ellie can vouch for this, I feel VERY strongly about cake, and was adamant that we get a venue that would allow us to bring our own (we are fortunate that the Doubletree Bedford Glen works with Montillios, a nationally renowned baker) because honestly, most wedding cakes are crap--dry, tasteless, uninventive. This is through no fault of the couple, they are working within a budget, cakes are often made ahead, and I find that most bakes are more interested in the outside than the inside. I personally don't care much about the outside as long as it doesn't look like a 3-year old chimp did it--I want it to TASTE good! And I insist on it being unique, something like marble with italian ricotta mouse, or devil's food with tiramisu (or both!!). I am might be looking forward to the cake sampling more than any part of the wedding planning! Do you want a hand in our cake selection? Check out the Montillios options and leave a comment with your combination thoughts!