Gold medal winning wedding cakes from the recent JCDC professional Culinary Expo in Ocho Rios. - Photo By Rosemary Parkinson
AMID THE whirling blur of kisses and happy tears that is a wedding, all eyes may be on the bride, but more than a few will temporarily stray toward the dessert.
The wedding cake, the real piece de resistance
for some, in days of yore were multi-tiered constructions, or ornate sculptures that would cause a bride to blush. In 15th century Italy, for example, Virgin Cakes shaped like breasts, and ornate tortes called Triumphs of Gluttony, filled with green pistachio paste, were popular at nuptial feasts.
In the latter part of the 20th century the mood swung to artificial red, pink and blue colourings, water fountains and carving of doves or a bride and groom atop the cake.
These days, however, simplicity takes the cake, so to speak. Forget about all that colouring, says Berndt Schumann, Executive Chef of Sunset Beach Resort and Spa in Montego Bay, "people don't want that because it doesn't look real. The trend now is plain, simple and just perfect."
