Today's wedding cake has come a long way from the traditional tiered white iced fruit cake. Thanks to t
he open minded couples who want something "different", cakes now come in a variety of shapes, sizes, designs and colors. And why have white or pound cake, when there’s the choice of carrot cake, angel food cake or cheesecake in a myriad of flavors, coupled with different fillings, toppings, icings, and frostings. And whose to say you have to have cake to begin with? those of you who don't just want cake!
First, the rule of thumb . . . "if you can stack it .... you can make it." The basic premise of all of the cakes below is to stack your medium (i.e., cupcakes, twinkies, donuts or even cheese) and then embellish. You can embellish with cake tops, icing flowers, ribbons, sprinkles or any other item you may want to place on your cake. The sky is the limit in regards to creativity with these cakes. :
Laptop Bride News: Alternatives to the Wedding Cake
Think Twinkies
Those spongy creamed- filled cakes have taken on a new role thanks to Hostess baking expert Theresa Cogswell. Cogswell created the Ribbons and Bows Twinkie Wedding Cake, Mr. and Mrs. Twinkie Tiered Twinkie Cake, Twinkie Wedding Day favors and more. The Twinkies are wrapped in fondant (a pliable icing) and decorated or frosted. Other than the Twinkies — you’ll need 27 of them for the wedding cake — some other supplies are needed to make and assemble the cakes, including cardboard cake rounds and a prepared cake mix. (For detailed instructions on how to make Twinkie cakes:
(The Twinkies Cookbook: An Inventive and Unexpected Recipe Collection from Hostess)
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