For some, they’re a beloved, long-standing tradition, and for others, they’re simply a way for grooms to express their hobbies and interests. Through the decades, just as most other aspects of the wedding have evolved with time, so have groom’s cakes. “I always want the groom to go for it, because it’s often their last chance to really have some kind of say in the wedding.” That still seems to be the case: bakers say that red velvet and chocolate continue to be among the most common groom’s cake flavors. In the Southern tradition, groom’s cakes were also baked with richer flavor profiles, which have long been coded as more “masculine” than delicate white wedding cake. One custom held that these cakes should be divvied up among the unmarried women at the wedding, the slices placed under their pillows as a good luck charm as they sought their own husbands. The tradition made its way to the American South as British colonists arrived in the region, and over time morphed into a single groom’s cake served alongside a big wedding cake. ![]() ![]() The origin of the groom’s cake lies in Victorian England, at a time when weddings typically had three cakes - one served to the guests, one for the groomsmen, and another for the bridesmaids - instead of the single, giant cake common at weddings today. It was a tradition that made perfect sense - the wedding cake is often painstakingly designed by the bride to her exact specifications, so why shouldn’t the groom get his own cake? And besides, who doesn’t want a slice of moist red velvet when the other option is a boring white cake coated in fondant? It wasn’t until I was an adult that I realized that having a separate cake for the groom is mostly a Southern phenomenon. Usually, they were just regular-looking cakes, served on a separate table away from the main-attraction wedding cake. Crumble oreo’s for dirt.As someone from the South, I saw groom’s cakes at nearly every wedding I went to growing up. Add green food coloring to the remaining icing and pipe with an attachment to make grass. Careful to accentuate 9 bands over the strips on his body and his armored tail. I mixed up very light brown, brown and dark brown food coloring and painted on his shell. I used a pie crust crimper to cut the strips on his body, a fork to add lines to his bands and tail and an old apple corer made little circles on his head and body. You can use all sorts of things to add texture to your dillo’s shell. Cut 4 extra strips of fondant 1″ wide and long enough to drape over the body–they’ll be the armadillo’s bands. Where the body meets the head roll two little ears and stick them in the gap with toothpicks. Finally drape a large section of fondant over the body so that it tucks around the legs and tail. Head first, then legs and tail, placing them in position as you go. Cover the whole thing in fondant a piece at a time. Shape the triangular head, clawed feet and long tail out of rice crispy treat. Using a large serrated knife cut a little off of two sides so you have a wide football shape. You’ll also need 2 packages or a small bucket of fondant and enough rice crispy treat to shape the head, legs and tail.īake 3 9″ pans of red velvet cake, cool, ice and stack. ![]() Mix butter and cheese until smooth add sugar. There’s a good recipe on all recipes but most any one will do as long as it has cocoa, vinegar and buttermilk somewhere on the ingredient list.Ī very little bit of milk added SLOWLY to get the right consistency I baked this one for a friend whose yard was regularly being torn up by a foraging dillo. Oh, the Armadillo Cake, famous from Steel Magnolias, beloved of groom’s cakes ever since.
0 Comments
Leave a Reply. |