Tiers and toppings
How to choose your Italian wedding cake
The wedding cake tradition dates back to the ancient Romans, when savoury bakes were broken over a bride’s head for good luck. Though the wedding cakes have become sweeter and more sophisticated since those times, they are still an important tradition in Italian weddings. And, thankfully, the bride is spared from a crumbly downpour.
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A fabulous millefoglie wedding cake at Hotel Belmond Caruso, Ravello
Italian couples often favour large one-tier wedding cakes, which traditionally are round or square. In their most classic form, these Italian wedding cakes are made using ‘Pan di Spagna’, an airy traditional sponge, with pastry or Chantilly cream. The cream can be flavoured using ingredients like local liqueur, fruit or chocolate drops. These classic creations can be abundantly adorned with fresh fruit or delicately decorated with flowers to suit your wedding theme.
Lovely layers
The millefoglie cake is also a very popular wedding cake in Italy. Translated as a ‘thousand layers’, the cake is crafted from sheets of crisp, flaky pastry separated by perfectly piped cream enhanced with fruit, preserves or chocolate. It has a rustic appeal and fits wonderfully into the ‘naked cake’ trend, but it’s not as straightforward to slice as some traditional wedding cakes. A millefoglie cake is nonetheless an impressive and eye-watering sight, especially when dressed with fresh mint and burstingly beautiful local berries or fragrant flowers.
Homegrown gusti
Simply uttering the words ‘Lemon Delicious’ makes the mouth water. This legendary dessert is a favourite among pastry chefs in its native Amalfi Coast, where it is prepared using spectacular local lemons. The elegant dome shape, moist sponge and rich lemon cream makes the ‘Delizia al Limone’ a favourite - not only for visitors, but also for brides and grooms. For weddings, it can be presented as pretty portions or as part of a larger cake, decorated with sunny lemons and verdant leaves. (Photo example above.)
Profiterole perfection
The profiterole has long been connected with celebration as part of the croquembouche, a choux pastry tower which is popular in France. However, it is believed that the choux pastry spheres were originally created by an Italian chef in the 16th century. As an alternative to a more traditional sponge wedding cake, these feather-light pastry spheres, filled with fresh cream and smothered with a sumptuous, intense dark chocolate, can be served as individual portions or as part of a larger cake.
Pick and mix
In an area renowned for the prowess of its pastry chefs, choosing just one type of Italian wedding cake may seem like too difficult a decision. If that is the case, then why not offer your guests a buffet of dessert delights? This is also a brilliant option for guests with specific dietary requirements, as it will allow everyone to feel included. Presented on pretty individual trays or in elegant glasses with miniature spoons, you can offer your guests a selection of traditional Italian flavours, such as tiramisu cubes or fresh fruit tartlets, or even something a little ‘cooler’, such as a gelato cart with artisanal ice creams produced in house.
Whichever celebration dessert you prefer: tiers, tartlets or tiramisu, here at Sophisticated Weddings we will work with you and our trusted providers to help you realise your sweet dreams.
Contact us here to start chatting about your dream wedding on the Amalfi Coast.