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align="right"> It’s a fact, however odd it seems, that some
brides don’t like cake — and don’t want one at their wedding
reception. Others like cake just fine, but prefer to serve
something a little more distinctive for dessert. On the whole,
brides pass up cake at their wedding because they:
Today’s chefs know that a good cake — one light years away from
the “packing material” type cake of old — is full of delicious,
creamy fat. And not that horrifying vegetable shortening,
either. The modern wedding cake is loaded with real butter,
moist base material (poppy seed cake, pound cake, carrot cake,
banana, chocolate, red velvet and more) and tempting fillings
(amaretto, chocolate mousse, tiramisu, raspberry, white
chocolate).
The exterior, too, has gotten sleeker and lovelier in response
to today’s streamlined bridal fashions. All the former hallmarks
of questionable taste — fountains, pillars, mugging couples on
a cake topper — are gone. So how can any bride resist?
Many don’t, but a few persevere in wanting something else.
Fortunately, weddings these days are about personal choice and
individuality — they don’t have to have one. And the
alternatives to cake are many.
The secret to a satisfying wedding cake alternative is simple –
presentation. Whatever you’re serving, stack it in tiers. Follow
this simple tip and you can turn almost anything into food fit
for the most special occasion.
Tiered puddings and mousses
Pre-chill wine or champagne glasses, and fill with:
Cream puffs are king — and for good reason. Remember that cream
puffs don’t have to be round; you can use cookie cutters to
fashion them into lots of creative shapes. You can also go
beyond them and stack up:
You won’t be the first bride to try this. Stack those tiers high
and proud or create an entire freestanding “cake” with: