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| Sunday, 26 January 2003 |
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Features |  |
| News Business Features Editorial
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Tower of sweet tiers A tiered white cake, decorated with white roses, French butter cream, frosting whirls and many delicate flowers... Sounds familiar? Yes, that's the essence of the traditional wedding cake.
The splendour of this tradition wedding cake was revealed again at hotel Hilton recently by Orancy Siriwardene, a veteran in the field of cake making, with 25 years of experience behind her. A 11 tiered cake 15 1/2 feet tall vied with the bride and the groom, for the attention of those who were gathered at the reception. Ooohs and aaahs... were not enough to narrate the beauty of the cascading bouquet of roses and wild flowers. "It took six and a half months to complete the cake," says Orancy.
About 60,000 sugar flowers, three varieties of roses and 10 varieties of wild flowers adorned the cake. Complementing were 11 different kinds of leaves and 11 varieties of buds and motifs. The work in gold and pink was done to match the sari design, says Orancy. "The cake is the second most photographed part of a wedding" say experts on the significance of wedding cakes. The traditional wedding cake evolved from the western custom of the groom sharing a cake with the guests at the wedding ceremony. This was a way of asking them to share his hopes for prosperity and good luck. The first record of ornate sugar work on a cake was by an Italian confectioner in the early 1700s. |
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| Editorial | Security Produced by Lake House |
