Are Traditional Wedding Receptions a Thing of the Past?

“Naked Cakes”, accented with fruit, are part of the new trend in wedding cakes. (Cake by Icing on the Edge)

Photo: Icing on the Edge

By Pamilla Tolen

Photo: Michael A. Anderson Photography

Are Traditional Wedding Receptions a Thing of the Past?

How important is holding onto tradition in a wedding reception today? The earliest tradition we could find dates back to the 1600’s in Britain when scones and biscuits were stacked high above the bride and groom’s heads. The idea was for the groom to stand on one side of the stack and the bride the other. Then the couple would try to kiss each other over the top of the stack without toppling it. Legend has it that if they managed this feat they could look forward to a lifetime of prosperity.

Later, in the 1700’s brides pies came into vogue. The types of pies varied but the focus was, not on the pie itself, but the glass ring that was put into one of the pieces of pie that was served to each guest. Tradition said that the unmarried woman that bit into the piece of pie with ring would become the next bride. Years later that practice

Today, it is acceptable for cakes and desserts to be any color, and most brides now choose to base their cakes choices around the decorations they choose and personal tastes, rather than traditions.

According Catherine Gee of The Telegraph, a British online magazine, the tiered wedding cake dates back to late 18th –century London and a baker’s apprentice who desired to impress the woman he wanted to marry.” According to legend, William Rich was a baker’s apprentice. He fell in love with the baker’s daughter and decided to help influence her decision with a large, beautifully decorated cake, in the shape of the church spire at St. Bride’s church in Ludgate Hill.

No records of this cake exist today, nor do we know whether she said yes. We can assume though that the cake was a beautiful success, because from this event, the tiered wedding cake evolved and was so popular, the tradition spread across the Atlantic Ocean to the United States. However, it was the wedding of Prince Albert and Queen Victoria in 1840 that initiated the traditions for weddings that have lasted more than 170 years.

Today, although some brides and grooms still want the traditional wedding cake, it has become less of a focal point in their receptions. According to Lori Rice, owner of Sweet Life, “cakes are much smaller and less ornate then they were in times past, and have even changed to include other

Nothing like an actual ice bar to make a cool reception!

Photo: Artisan Ice Sculpture

Basic designs are trending, like this cookies and cream cake by Icing on the Edge

Photo: Icing on the Edge

desserts such as cupcakes, cookies, both cake and banana pudding shots and even cake truffles.” There is no longer a set tradition of just having a large white wedding cake for dessert.

The traditional cake was white with white icing which was a symbol of money and social prominence. This partly derived from times which the fine white sugar, used to produce the light icing, was very expensive. The whiter the cake, the wealthier the

family appeared to guests. White was also considered the color of purity and that is why it is referred to as the “bride’s cake.” Today, it is acceptable for cakes and desserts to be any color, and most brides now choose to base their cakes choices around the decorations they choose and personal tastes, rather than traditions. In addition, gluten-free desserts are in high demand.

The groom’s cake has been around almost as long as the “bride’s cake.”

Top: Portable food served from food trucks is catching on for outdoor receptions. Middle: A smaller wedding cake, surrounded by a variety of desserts makes a sweet addition. Bottom: Groom’s cakes, designed to reflect his passions are also en vogue.

Photos: Michael A. Anderson Photogrpahy (top), Icing on the Edge (middle and bottom)

Originally though, it was much richer and darker. In fact, in the Southeastern United States, the first groom’s cakes were fruitcakes laced with liquor. Traditionally, a slice was given to each unmarried woman after the ceremony, which she was to place underneath her pillow in order to dream of the man she would marry. Eventually, flour based cakes decorated with the personal preferences of the groom took the place of the fruitcake. The slice of cake under the pillow became slices of wedding or groom’s cake given to all guests to take home after the wedding.

The food and decorations for the reception have probably seen the most

While ornate, white wedding cakes may no longer be the norm, this cake by Icing on the Edge proves nothing beats a classic.

Photo: Icing on the Edge

but different.” Many are opting for a natural setting outside and letting Mother Nature provide most of the decorative background. Also, brides are choosing to leave the fancy china behind in place of dishes more easily served in bowls.

Another interesting trend is the use of ice sculpture. Recorded history of ice sculpture dates nearly 4,000 years ago which tells us the Inuits, in present day Alaska, harvested ice from frozen lakes to build insulated

shelters or igloos. Priceonomics, an online newsletter actually researched its history. According to their information, the artistic and functional sculpting of ice is believed to have begun in China. During the 1600’s, it is known that “native fishermen in the province of Heilongjiang carved ‘ice lanterns’ to guide them through dark winter terrain: they’d freeze buckets of water, carve a hole in them, and insert candles that would illuminate the ice. The trend spread throughout northeastern China

changes over the years. According to the book, White House Etiquette guide, which was popular with brides a century ago, the best time for the wedding ceremony was at noon and most weddings were held during weekdays, not weekends. Receptions were optional and, even 50 years ago in The South, receptions were rare. The tradition was a “cake cutting,” which included the wedding cake, nuts, mints and punch. There were no heavy hors d’oeuvres or elaborate buffets and family and friends usually took the roles of serving guests.

The trends today include more outdoor wedding ceremonies and even receptions, incorporating food truck stations with hors d’oeuvres, hot dogs, as well as desserts, ice cream, foods in bowls and cocktails. As to the reception, the goal seems to be who can achieve the most unique venue, food, décor, etc. Five to eight years ago, the barn venue was at its height. Now, according to wedding planners, it is losing its popularity.

According to Alan Bishop, Director of Catering for Smoke Pit, “the trend in 2019 and 2020 is casual and good

From single block of ice displays, to intricately carved works of art, nothing accentuates food like an ice sculpture. (Displays by Artisan Ice Sculpture)

Photos: Michael A. Anderson Photogrpahy and Artisan Ice Sculpture

and ice became a popular medium for outdoor lighting.”

“However, the first incidence of using ice as an art form has just been around since 1892 when renowned French chef August Escoffier created an ice sculpture of a swan that was used to introduce a new dessert. This began the long-standing tradition of ice sculpting in the culinary arts”. In fact, many ice carvers today are introduced to the art in culinary school.

“It wasn’t until the 1980’s though that ice sculpting rose to prominence as an art medium in the United States. In 1987, the National Ice Carving Association (NICA) was formed to ‘promote ice sculpting as an art form;’ a year later, ice sculpting became a Cultural Olympian event at the Olympics.”

Originally, culinary schools taught ice carving to accentuate food buffets with

vegetable, butter or cheese carvings. From these simple beginnings, ice sculptures have expanded their artistic talents to include more elaborate designs. Today, wedding receptions include traditional sculptures, such as single block ice for centerpieces. But, they have evolved into more functional uses, such as a seafood or vegetable bar. According to Nathan Moran owner of Artisan Ice Sculptures, about 35% to 40% of his business is weddings which include simple to very elaborate sculptures. He has even designed entire ice bars (where the top of a drink bar is made of carved ice. Pricing depends on the number of blocks of ice it takes to make the design. As was mentioned earlier, being different is the trend in weddings and that extends to ice sculptures as well.

Much has changed over the past century with regard to an event that is still very well celebrated. However, regardless of all the changes, according to Sharon Goick owner of Icing on the Edge, the goal of each vendor is not just to make a dollar, but to help make the best wedding possible” for this, hopefully, one-time event. ■

Our thanks to Lori Rice, Sharon Goic, Alan Bishop and Nathan Moran for their contributions to this article.