In the comments below there is a brief discussion of wedding cake. In fact, I was supposed to think about the issue, and come up with cakes other than the traditional tiered cake, and other than my initial thoughts of Opera and Sachertorte.
I've thought about it, and am sad to report that I have no new ideas.
I guess the initial point is that I think that traditional wedding cakes are just awful, a pointless combination of airy fluff and American style buttercream. I have never eaten such a cake other than because I had to. I realize that you can't stack too many other kinds of cakes to make the spectacular displays brides expect, but I have to confess that every time I've seen some bride to-be gushing about the cake on one of those wedding shows my sister makes me watch when we're together, I really don't understand what they're talking about. Yes, it's a chocolate/yellow butter cake with [Put in your UNIQUE cream here]. Like a Duncan Hines. Yes, even the one from Soutine's. Woot.
So, what to do? You want something festive and different. So out go the brownies, the cookies (except as additions, where they are very nice to have) pies, quickbreads, and tarts. I'm not sure which of the canonical French cakes, traditionally served individually, one can have, except that I could imagine a very large Paris-Brest working. I also played with the thought of a dense, raisin-rich, carrot cake, which I think would be very nice, though I suppose some people might well complain. But in the end, if it was me, and if I was stuck in New York, I think I would call Payard and talk them into making a very large Opera.
UPDATE: Ah. You don't have to talk them into doing anything. They offer Opera for up to 100 people.
4/02/2008
Subscribe to:
Post Comments (Atom)
2 comments:
Thanks for doing my research! It's going to be a dinner for 250+, so I may negotiate with Payard for a discount if I'm buying multiple large cakes (are their sachers also good?). The dense carrot cake is a nice idea as an alternative to all the chocolate, particularly as the favors are going to be from Christopher Norman (if someone is trying to have "unique" desserts, their long list of weird truffle flavors is the way to go). Any recommendations on good carrot cake makers?
Opera is good. I love Opera. How about a show stopping Croquembouche? I bet Payarad offers that. I know Fauchon used to make huge ones but I think they closed their shop in NYC (it was on Madison). How about a dacquoise cake? That's also very light and different. Just thoughts.
Post a Comment