Bring on the toasts. Valentine's Day is around the corner and it's the perfect romantic occasion to pop the question.
But after the nerve-wracking and sometimes complicated "marry me" proposal is out of the way, it's time to plan the big day with all the traditional rituals and symbols.
As long as weddings have existed, there has been a marital cake. It is a symbolic centrepiece of two people joining their lives, and its importance has only increased with time.
Some brides may choose not to throw a bouquet or they may cut out the dance. But all will want a cake to celebrate the newlywed couple's joy and love.
Every wedding is filled with ritual, starting with mailing specially-engraved invitations, to the cutting of the cake. Rituals are important. They are the beginning of a shared life, and for many, one of those special moments is when a couple enjoys a piece of cake together. After all, food nourishes and sustains life.
Fairytale desserts
More and more, these edible symbols of love are like magical creatures, often appearing out of thin air to surprise and inspire people with their fairytale beauty.
Architecturally they have grown taller with each passing decade. Gone are the days of fruitcake covered with a thin layer of marzipan. Today many couples choose to personalize the cake, making an intimate statement reflecting their tastes, beliefs and desires. Most brides, in large part because of budget restraints, tend towards three or four stylish tiers.
"If you really want to make statement you go five to eight tiers," says Jennifer Gray, co-owner along with Deb Lasuick of Over The Top Cakes, St. Albert's premiere venue for custom-designed cakes.
The pair recently exhibited eight of their artistic creations at Bridal Fantasy, a full-scale bridal show where spellbinding, handcrafted cakes are designed to dazzle the eye, astonish the palette and reward the spirit.
These artisanal confections ranged from traditional Victorian elegance to contemporary jewel decorated masterpieces. One of the duo's offerings was the bold and whimsical Angry Birds Tie the Knot cake, a $2,800 delight that took 35 hours to build.
Regardless of the price point, young couples were at the fair searching for ideas to individualize their wedding. Many of this year's trends came straight out of magazines and television.
"Bling is really big this year," Lasuick says. "People want sparkles and glitter. They want it to shine. There were lots of textural cakes, and geometric patterns and Martha Stewart is big."
Gray adds, "I noticed ruffles were big this year, and graduated colour where the bottom is dark and you move into softer tones at the top. Quilting is also big. Brides see it on Cake Boss and like it."
The artistic choices are limitless. Brides will sometimes choose the occasional ostentatious confections such as Kim Kardashian's black and white six-foot showpiece that was derided by columnists as looking like a "butt plug."
For most brides, such as St. Albert's own Sarah Flower, the sweet is more than superficial eye-candy.
"I wanted it to be the focal point, a showpiece, and an expression of how we wanted everyone to feel," she said. "We wanted a small wedding primarily with family and close friends. And we wanted everyone, even if they didn't know each other, to feel like family."
Flower hosted her reception in November 2011 at the Northern Bear Golf Course, a Sherwood Park venue built with wood, lots of stone and a tumbling waterfall.
"It was like getting married in a ski chalet," she said.
Flower and hubby Ryan Hierlmeier opted for "a clean, classic and simple look, something super tasteful," and selected a Breakfast at Tiffany's inspired theme. After attending Bridal Fantasy, pouring over wedding magazines and surfing the Internet for information, she turned to Over The Top Cakes.
"I gave them a confused vision and they turned it into something stunning," says Flower, describing the three-tier, square, red velvet cake. The top and bottom tiers were white decorated with hand-painted black filigree and the middle tier was black with white Tiffany pearls. Delicately crowning this marvel were white gerberas and roses.
Conversation starter
Some brides know exactly what they want. When Nicole Siksma marries Michael Zahara on Feb. 18, her cake promises to be a conversation starter.
Also created by Over The Top Cakes, the four-tier cake alternates square and round tiers themed around the colours navy, eggplant purple, gold and ivory. Each tier will have a different look and flavour topped with two peacock feathers shaped into a heart of gold.
But in the second layer from the bottom, the St. Albert bride has requested a personal touch. That layer replicates the lace appliqué of her dress.
"When I started planning, the first order of business was to select a dress. The dress sets the tone for everything else – the bouquet, the groom's suit, the décor. It all stems from there," Siksma says.
Another big trend in the wedding industry is cupcake towers. Most venues have started charging a per plate fee to cut the wedding cake. To cut down on costs, couples are turning to self-serve cupcakes.
Many brides including Siksma are frustrated at what they perceive to be an additional money grab.
"Some places charge between $1 and $3. It's ridiculous. When I told my mom she said, 'I'll cut your cake.' I view it as something they charge because they can, and that's why people are turning to cupcakes."
Not wanting to be nickel-and-dimed for every move, Siksma booked a venue where they don't charge the extra cake-cutting fee.
"Cupcakes are cute. But I would never do it. I like the image of a tiered cake. Cupcakes are not as complete," she said.
Man cakes
Groom's cakes are slowly making a comeback also. Popular in the Victorian era, these smaller versions of the matrimonial cake often with a different flavour, virtually disappeared in the later half of the last century.
Unbeknownst to her fiancé, Flower ordered a foot-long, five-inch tall replica 1965 Volkswagen Beetle for him.
"It was my gift to him, something he could have on his own," she said.
In parting, Flower had a warning and one piece of advice for brides.
"Be wary of assuming too many things and always ask questions," she said. "Don't assume anything."
At her wedding the cake was a striking showpiece. But because dessert was included in the meal, it was cut and served at the midnight lunch.
"We assumed that what was left over would be packed up and served at our gift opening. But we never saw it again. It was a big disappointment," she said.
All was not lost. Fortunately, the photographer took a million photographs. Well almost.
