How Sweet: Wedding Cake

Such a beautiful cake, such a beautiful couple — why smash a piece into each other’s faces?
Apparently the tradition stems from the days of the Roman empire when the cakes were baked in much less fancy fashion, with wheat or barley instead of rolled fondant on top of raspberry cream cheese filling inside fluffy white deliciousness.
In those early Roman days, at the reception the cakes were traditionally broken over the head of the new bride by the groom as a symbol of her fertility. Guests would then scramble for pieces of cake and take them home for good luck.
Good thing (most) weddings are much more civilized today, and most brides and grooms tend to consummate the marriage in other, probably less frosting-filled ways.
And another good thing: That there are cake-makers like Theresa Sirvaitis of the Dutch Oven Shop in Alanson, who continues to hone her sweet craft of cake-making for area brides and grooms.
“We’re just getting into it, and we do the white and chocolate, carrot cake, chocolate walnut zucchini cake and cherry nut cake. I have all these different ideas, and I try to work with what it is the bride and groom are trying to achieve,” Sirvaitis said. “I tell them, ‘Here is what we can do and this is the most economical way to do it.’”
Sirvaitis and husband John purchased the landmark bakery five years ago and Theresa has been educating herself on the art of wedding cake design ever since. She is continuing to add to the available designs and cake elements that make for the perfect cake creations, whether tiered, individual round cakes and even cupcakes. “We are a full-line bakery and there are a lot of different things we can do,” Sirvaitis said.
Note: She suggests a couple contact the bakery at least five months before the wedding to reserve the date.
 

Let them eat cookies

A number of brides are embracing a tradition that has more recent roots than the early Roman empire: Serving cookies for the wedding dessert rather than the traditional cake.
Debbie Reed, owner of Designer Cookies by the Crate, which started in Harbor Springs and is now serving the Northern Michigan region from a temporary office in Clawson, said she’s busy as ever baking sheets of treats for brides and grooms.
She recalled one unique seasonal affair where she created gingerbread snowflake cookies with sugar on top, and another special request for University of Michigan football helmet cookies that were featured in a national bridal magazine. “The way I put it to brides … this is something people will find remarkable and tasty,” Reed said.
Cinderella’s carriage and glass slipper cookies are examples of other favorite creations. “We make our own cookie cutters,” Reed said. “You are dealing with two artists, and we make it fun.”
Reed said she’s hoping to soon move her operation back to the Petoskey area, where she maintains her home in Alanson. She can accommodate any size cookie order, and suggests two months’ notice for weddings.
Visit www.cookiesbythecrate.com for more information; a section specifically on wedding favors will be posted soon. Reed also noted that because she resides in Alanson, she can personally deliver local orders if the couple prefers. Shipping is also available.

Why cake?

Wedding cakes used to be simple, not incredibly tasty additions to the wedding that were meant to symbolize a woman’s fertility rather than a celebration. During the reign of King Charles II of England in 1660, bakers began adding icing, and the modern style of wedding cake was born.
Source: Chicagomarriage.com

More pastry, cookie and cake makers

Chef Julie Adams, Julienne Tomatoes, Petoskey, 439-9250
Bill Warner, New York Cakes, Atwood, (231) 676-0073
Gretel Stackler, Amazing Cakes, Charlevoix, 547-7470
Kim Sperl, Bella e Dolce, Cheboygan, (231) 625-8232
Tom’s Mom’s Cookies, Harbor Springs, 526-6606

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