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Your wedding cake! -- what a beautiful centerpiece for the reception!
Your wedding cake is determined by the number of people you are
expecting to serve.
You must have at least 100 servings in order to have a properly tapered 3-tiered cake.
The cake itself (the insides!) can be just about anything you can imagine.
Here are a few of our most popular choices:
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moist butter cake -- our #1 selection
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white almond -- a classic you can depend on
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Italian cream -- coconut and pecan lover's favorite
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carrot cake -- a southerner's delight
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red velvet -- for the daring bride
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spice cake -- perfect fall extravaganza cake
-
pound cake -- delicious any time of the year -- we could even use your
grandmother's recipe!
The next decision will be what to put in-between your cake layers. Here's
some options to consider:
- lemon
- raspberry
- strawberry
- blueberry
- pineapple
- apricot
- cherry
- coconut cream
- french bavarian
- cream cheese -- with or without pecans
You name it! If we can cook it, we can make a filling from it!!
The final decision regarding your wedding cake will be what to ice it with!
Here are the most popular choices:
- buttercream -- good year round, any time, any place
- rolled fondant -- adds the final, elegant touch you're looking for
- whipped cream -- not a good choice for outside receptions in the South
- cream cheese -- a little unstable for our southern heat, but works well
indoors (you could also mix 1/2 buttercream with 1/2 cream cheese for a
softer, off-white look)
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©1999-2005 Cakes By Judi, Inc.
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