Did you know that a groom’s cake, a long standing Southern tradition, is an excellent way to inject a little frivolity into your reception. Originally, pieces of the groom’s cake were handed out as favors with various superstitions, the most popular being that single women who slept with a piece of the groom’s cake under their pillow would dream of their future husband.
Today, groom’s cakes can be a fun way for the groom’s personality to be expressed on a day that is often more bride-focused. Usually the cake is either his favorite flavor or decorated to reflect his hobbies.
The groom’s cake is cut following the wedding cake and unless the cakes are linked by a theme, is displayed on a separate table. The groom’s cake is a gift to the groom and has traditionally been the responsibility of the bride or the groom’s family to arrange. It is perfectly acceptable to serve only a wedding cake.
Pro – in the right hands, fondant helps to create some of the most epic and aaah-inducing wedding cakes. Most sculpted cakes are frosted mainly with fondant and even simple fondant-based accents can look incredible.
Con – to some people, fondant is simply not a tasty or texturally-pleasing as buttercream. Poorly executed, fondant can look overly fake or plastic.
Pro – most people agree that buttercream is the more traditional frosting. Most prefer buttercream in taste and consistency. Buttercream also produces gorgeous cakes, particularly in styles that are softer or more traditional.
Con – if you are looking for a highly sculpted or intricately designed cake, buttercream may not be texturally able to accomplish what fondant can.
Homemade Pan Coating
1 part shortening
1 part oil
1 part flour
Slowly mix on low speed until flour is mixed in, then increase to medium speed until well mixed and not lumpy. Use a pastry brush to spread evenly and completely in the cake pan instead of other sprays and coatings. Store at room temperature. Can separate if stored a long time, just rebeat!
Perfect Sugar Cookies
1 cup butter (at room temperature for 30 minutes)
1 cup sugar
1 large egg
1 teaspoon vanilla or any combination of flavors
2 teaspoons baking powder
3 cups flour
Preheat oven to 400°
In a large bowl, cream butter and sugar with electric mixer. Beat in egg and vanilla. Stir the baking powder into the flour. Add flour mixture, 1 cup at a time, mixing well after each addition. The dough will be very stiff. Do not chill dough. Roll 1/4" thick and cut out shapes. Bake 8 - 10 minutes or until cookies are lightly browned.
These cookies are delicious, and by themselves not too sweet. They hold up well and are fun to decorate with fondant cut outs and plenty of sprinkles. Use piping gel to attach the fondant to the cookies. The cookies texture is perfect for the fondant icing.