Wedding Cakes

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:

* Don't like it
* Want something nontraditional and edgy and are bored by "the norm"
* Want something that more personally represents them or their geographical area
* Attended too many catered weddings where no one touched the cake because they'd already had a full meal plus dessert
* Have a venue that tacks on high cake serving fees

I must admit I'm tempted to stare when someone tells me "they just don't like cake." Because, as everyone knows, wedding cake is no longer just cake. Wedding cake has morphed into something that, in the right hands, borders on a religious experience.

Today's chefs know that a good cake--one light years away from the "packing material" types 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.