I am one of very few women, who will admit – dessert is NOT my favorite part of the meal. I don’t care for cake, I can live without chocolate and, while I make great cookies, they usually go stale on my counter. So, when someone asks me what type of wedding cake I prefer, well, they need to be prepared to hear my answer: NO CAKE!
Wedding cakes in my opinion are mostly about presentation. They are beautiful, elaborately decorated, multi-tiered works of culinary pastry art. Brides and grooms slice them in a wedding ritual captured on film. Then wedding cakes are disassembled and distributed to the guests. Having been in over a dozen weddings and, having attended easily triple that number, I can tell you what happens to my slice of cake. I take exactly one bite, preferably one with a fruit preserve filling, and push my plate away. Why? Because I don’t like cake. Nothing about cake or frosting is appealing to me.
What IS appealing to me at the end of the meal is fruit. Something light, not cloyingly sweet, maybe dressed up in feather light pastry. Yes, you got it. If I ever get married, I will have a wedding tart! Filled with fresh seasonal fruit, maybe a bit of custard or preserves and fresh herbs inside flaky buttery crust, tart is a thing of perfection.
I am starting a new trend here! Now, since I am in no danger of facing the aisle any time soon, MY wedding tart remains a figment of my imagination. Until then I will continue to enjoy fresh fruit tarts from local bakeries when I get that rare dessert craving.
Marie Antoinette can keep her cake. I say: Let Them Eat Tarts!
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