Wedding cakes make for great visual drama. Ideally, when the budget’s fat, they’re supposed to elicit oohs and ahhs, just like the bride swooshing through the back of the chapel.
Our cakes labor under high standards these days: they need to be chic, tasty, lavish, in tune with the wedding theme, and hopefully, a little whimsical.
And, the cake usually reflects the dominant and supporting wedding colors, the fanciest floral choices (the bride’s bouquet, for example), and sometimes, the actual bridal gown design, or a visual spin on the centerpieces. So, it’s not too surprising that more and more brides are looking to put serious bling in that cake.
The problem, of course, is the specter of second-cousin Tracy’s broken tooth or Uncle Marco performing the Heimlich on an in-law. A cake that blinds every eye with bling is probably a cake that comes with edibility issues. Still, for some brides, it’s worth it. (And in some cases, you can eat ‘diamonds’, even if they aren’t your GI system’s best friend).
If you think ice is nice for your stack of sweetness, here are some choices from ‘Most spectacular’ to ‘Least likely to end up on a Bob Saget rerun.’
Top to Bottom, L to R: Pearlized cake with fondant pearls, Cakewalk Chicago; 1″ cast sugar jewel drops by Jeff the Chef; Rhinestone trim by House of Fabric; Diamond cake by Cake Heaven; Gold leaf cake by Just Desserts.
True Glit(er)
This involves buying top-drawer, flat backed Swarovski crystals to embed individually in the frosting.
The pros: maximum sparkle, total design freedom.
The cons: individual crystals must be removed before serving, and with all the hoopla, it’s all too easy to miss one or two. Plus, who’s going to take care of this wee detail? The floor manager? The caterer? And do they really care as much as you need them to?
Get on the Love Chain
Slightly safer and almost as pretty is the rhinestone trim approach. Swarovski crystals sewn into trim (the kind used on gowns) can be easily draped around cake layers, and just as easily removed when it’s time to cut.
The cons: trim usually isn’t as splendiferous or big as individual flat-backed crystals, so the look’s not quite as impressive. Plus, your design options aren’t infinite.
The pros: no need to hold your breath as 200+ guests dive into the cake.
Edible Ice
A few food artists make big sparklers out of pure sugar, so it’s no big deal if they happen to make their way to the table.
The pros: zero toxicity, lots of design flexibility, and they’re easy on the wallet.
The cons: sugar creations, no matter how clever, will never give Swarovski a run for their money.
Swank, Restrained
Perhaps the simplest way to bring some zero-risk sparkle to your cake is piped dots in royal icing, covered by fine edible glitter. Other alternatives: silver dragees (if your state still allows them!), gold or silver leaf, pearl dust and/or glistening fondant pearls, or even rock candy crystals.
