A slice of sweet delight

Getting the taste and look of the wedding cake spot on is essential, writes Emma Pomfret – and top cake designer Peggy Porschen reveals how to create a masterpiece

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THE doyenne of cake design, Peggy Porschen, became widely celebrated in the UK after making exquisite creations for the likes of Stella McCartney and Gwyneth Paltrow, as well as designing the stunning Faberge eggs for guests at Elton John’s 2003 white tie and tiara ball.

Who better to advise you on finding the perfect wedding cake for your big day?

“The wedding cake really is the piece de resistance of any wedding reception so it’s vitally important that you get it absolutely right,” says Peggy.

“It doesn’t necessarily have to match the bride’s dress but some detail in her bouquet or perhaps the groom’s button hole.

“Often some aspect of the cake design will also reflect the happy couple’s interests or hobbies, or perhaps even the over-riding theme of venue itself,” she adds.

Growing up in Germany, Peggy moved to London in 1998 after graduating top of her class at the prestigious Cordon Bleu school, and from there went on to work as patissiere at the Lanesborough Hotel, and with master baker Gerhard Jenne at Konditor and Cook in London.

Developing her own style, Peggy soon set up her own successful business and for the past four years has supplied hamper specialist Fortnum and Mason with an exquisite range of decorated cookies and speciality bespoke confections.

“The traditional tiered wedding cake is making a comeback this year, as well as spherical layers of delicate miniature wedding cakes, which can also double up as beautiful wedding favours,” she says.

“Many couples are now opting for a light Victoria sponge cake with delicious raspberry jam filling, covered in elegant white or cream icing with subtle hints of light green or other discreet pastel shades and sugar flowers.

“However, there is also a trend towards marbled milk chocolate and vanilla sponge.”

When deciding upon the design of your cake Peggy believes that it’s also very important to consider the location of the reception.

“If you are holding your wedding reception in a large room with soaring ceilings, I would always recommend a wedding cake with at least four tiers so that it isn’t lost in the overall atmosphere,” she says.

“If your reception is at a formal venue, you should try to make sure that the cake design is smart and highly polished.

“However, if your reception is at an old country house, then you can scatter flower petals around the cake or perhaps add a little more colour and decorative features.

“If you opt to have your wedding cake designed by professionals the average cost will probably start at about £750,” she adds.

Of course, you can always make and design your own cake but if you do decide on a spot of home baking, Peggy strongly advises testing out the recipe and decorations well in advance.

LAYERS OF TRADITION

During Roman times, wedding guests were served a sumptuous collection of small treats and pastries. Sometimes one single cake was dropped over the bride’s head as a way of wishing the couple good luck.

During the Middle Ages, many guests would bring small cakes to the wedding celebration which were piled on top of a table, creating the beginning of the tiered wedding cake known today. A bride and groom that could still kiss each other over the pile of cakes were considered to have good luck in their marriage.

Some believe that the modern wedding cake is a kind of homage to St. Bride’s Church, in Fleet Street, London, which has several spires, much like a tiered cake.

The wedding cake, as we know it, was originally made of many little wheat cakes which were broken over the head of the new bride to bestow fertility and good luck.

At one time, the cake was cut only by the bride and was symbolic of her upcoming loss of virginity.

According to another tradition, if an unmarried person sleeps with a piece of a wedding cake under their pillow, they will dream of their future spouse.

The top tier of the wedding cake was traditionally kept and used at the christening of the couple’s first child.

Charms were often placed in the wedding cake, which were attached to ribbons. A bridesmaid would pull at a ribbon, and depending on the charm that she uncovered, her fortune would be indicated. The charms and their respective meanings are: A heart for love; a clover and a horseshoe for good luck; an engagement ring and you’re the next to wed; an anchor and adventure will come; a flower and love shall bloom.