For ancient people wheat was a symbol of fertility and bountiful harvest. Guests in ancient Rome pitching grains of wheat at the bride and groom, to encourage fertility in their union. As the custom evolved, bringing small wheat cakes to the wedding banquet became common practice.
As early as 100 BC in Rome, a piece of dense fruit cake or sweet bread was eaten by the groom and the remainder of the cake was crumbled over the bride’s head so that she would be blessed by the gods with fertility and fulfilling life. The guest ate the crumbs which were believed to be good luck.
Later, a variation of the custom found its way to England, where guests brought small cakes to the ceremony. The cakes were put into a pile, and the bride and groom stood over the pile and kissed.
In Victorian times, there were usually three wedding cakes: one elaborate cake and two smaller ones for the bride and groom. Hers was white and his dark. Hers was cut into a many pieces as there were attendants often favors were baked inside for luck.
Until the eighteenth century, when refined flour and processed sugar became available, wedding cakes were usually dense fruitcakes baked in advance of the celebration and soaked in spirits to preserve them.
Multitiered cakes did not develop until the latter part of the nineteenth century, when at first the layers were simply laid one upon the other.
Today cakes are stacked generally in two or more layers, rather than separated in tiers held up by plastic pillars.
Modern designs have smooth sides, which are achieved with rolled fondant – a French term for confectionary icing that is rolled like pastry dough and produces a seamless finish.
History of wedding cakes
