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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (Jan. 13, 2005)
W e dd i ng s G u i de fo r 2 00 5 Just Dessert? The wedding cake is more than a sweet treat. BY JESSICA MacMURRAY BLAINE “H ❤ Loves Weddings Romantic Designs ❤ Free Consultation Our Flower Farm Ensures Freshness and Value 5th St. Market Delta Oaks 485-4659 Market of Choice 24th & Hilyard 344-9998 485-0985 Cafe ow tall is he?” I asked, repeating her question, completely confused. “Yes,” responded the woman tak- ing my order for a wedding cake. “And how tall are you? And will you be wearing heels?” She went on, and on. These were not questions I had expected to have to answer. But the Cake Police, as we’ll call her, wanted to know. She also wanted to know the name of the caterer, the band, the florist, where the food would be served and more. I had come prepared with a differ- ent set of answers: almond poppy- seed, 180, July 26. Obviously, I had no idea how complex the cake was. It required a reservation at least six months in advance, two days of setup, coordination with the florist, planning of the photographs and a Bakers at Sweet Life customize wedding cakes. contract. I thought it was just a Sweet Life custom cakes start at $155 for a cake serving 40. dessert. But look into the wide world of bridal magazines, websites, books with columns and flowers and who knows and the million other places one is supposed what else, but durable enough to survive it to go for advice on these matters, and it’s until you’re ready to cut it. Let’s not forget, it immediately clear that a wedding cake is a has to be edible too. complex beast. Cake designers offer models Face it. Most wedding receptions are and sketches. Planners offer explanations of coordinated by people whose emotions are traditions passed through the centuries: old just a teeny bit heightened. Little logistical symbolism behind the towering layers, the issues such as a slightly-melted cake decora- first slice, the feeding of one another. Catering Fr o m th e p l a n ni n g s ta ge to i ts h ap p y c on c lu si o n , w e wi ll a s si st y o u in a l l a s pe ct s of y o u r w e dd i n g, a s we ll a s pr o v i d e y o u w i th gr e at fo o d fo r y o ur f e as t . L et us ta k e t he s t re ss o u t o f y o u r sp e c i al e v e nt ! 5 4 1 -3 4 2 - 4 41 0 THE WAIT IS OVER! JAN. 27 ... CHOW! Eugene Weekly's Restaurant Guide Chow! features reviews of area eateries and a directory of Eugene and Corvallis restaurants. Ad reservation deadline is Friday, Jan. 21st by 5pm. Contact Mark Frisbee 484-0519 ext. 12 6 • E u ge n e W e ek l y W ed d in g Gu i de fo r 2 0 05 There is a reason why a traditional wedding cake is such a production: It’s not just a dessert. It’s not just a wedding symbol. It’s not just a photo opp. It’s all of those things, plus a massive logistical effort on the part of the cake handler. Medieval English brides and grooms had to kiss over a tower of sweet rolls, symboliz- ing wealth and plentiful children, without knocking it over. A typical groom in ancient Rome broke a loaf of bread over the bride’s head to symbolize deflowering her. Simultaneous slicing and feeding each other has come to symbolize the team effort in marriage, the bounty to come, the support each spouse will offer the other. As it is in all things wedding, these sup- posedly helpful resources also offer check- lists, timelines and the admonition that your cake should be the perfect representation of your Personal Style. There is a reason why a traditional wed- ding cake is such a production: It’s not just a dessert. It’s not just a wedding symbol. It’s not just a photo opp. It’s all of those things, plus a massive logistical effort on the part of the cake handler. Decorative arts notwithstanding, cake people have to balance refrigeration and dis- play, coordination with florists and caterers, and a host of other niggling details. All that in addition to the semi-heroic feat of assem- bling a cake that is not only 3 or 4 feet tall tion, a poorly-sited spot for cutting, or a cake that arrives at the reception as everyone’s leaving, can become fraught with meaning when it’s the Big Day. It’s a lot to manage. So it’s no wonder that the cake and its asso- ciated parts can end up costing more than $1,000. But alternatives abound. What if you don’t want to pay $10 per slice for every per- son at your wedding, knowing full well that many won’t even touch their plates? How does the almighty Personal Style translate into dessert for 100? What if you’re not even sure that you want cake? The alternatives are vast, and a good cake person (or caterer) will help you explore them. Order a small, fabulous single-tier for you and your sweetie to cut in public while the caterer dishes out sheet cake for your guests from behind the scenes. Up on a pedestal and decorated well, a small cake can be just as lovely. Or have a tower of cup- cakes, or chocolates, or éclairs, or chocolate- chip cookies. The good news is, it’s your wedding and you can do whatever you want. Just don’t tell the Cake Police. ❤ www.eugeneweekly.com
