A gorgeous cake is one of the main symbols of a wedding celebration; it is no less important than the bride’s outfit or bouquet. This dessert is selected with special care, generously decorated and thought out to the smallest detail. A universal and most win-win option for a festive dessert is a wedding cake with fruits and berries. It is decorated in different styles, so it fits freely into absolutely any wedding atmosphere.
In different countries, there are many traditions and customs associated with dessert. This dish came to Russia from Europe, and now replaces the ancient Russian loaf. In our culture, breaking bread was believed to seal friendship. The newlyweds cutting the cake has the same meaning. In this way they complete the celebration, consolidating their marriage and sharing this joy with the guests.
What to use in decoration
Fruits are an inexpensive, tasty and healthy product. They look great on any dessert and are in perfect harmony with almost all fillings. Most often, confectioners use apples, citrus fruits, bananas, peaches, kiwis, pears and plums as decorations. Among the berries, the leaders are strawberries, blackberries, currants and blueberries. Frozen fruits are used much less frequently for decoration, since not all of them look presentable after defrosting. Most often they refuse watermelon. This berry is too juicy and the cakes underneath may become soggy.
Difficult choice
When it comes to ordering, it often turns out that making this choice is not so easy. The variety of options puts newlyweds into a real stupor. In order for the main dessert of the holiday to be perfect, you need to take into account the following nuances.
- Select the color in accordance with the overall color scheme of the wedding ceremony.
- On a fruit cake, the fruits themselves, as well as fresh berries, fresh flowers, and cream roses, look great as decorations.
- The shape can be any: circle, square, heart or rectangle.
- Typically, sponge cakes are chosen for fruit cakes, but you can experiment with the choice of dough.
- For a multi-tiered dessert, choose several fillings, that is, one per tier. In this case, each of the guests will be able to choose something to their liking.
- If your upcoming wedding is planned for the summer, be aware of high temperatures and their effect on food. Give preference to light desserts like soufflé cake or products with butter cream.
- In winter, you don’t have to give up creamy fillings and generously soaked cake layers.
- The weight of the cake is selected at the rate of 150 grams per person. The exception is heavy cakes soaked in liqueur or drenched in chocolate. Then the average portion per person is 250 grams.
- Order a cake with a small supply to feed even the most notorious sweet tooth.
- It makes sense to order a multi-tiered cake if the resulting estimated weight exceeds 7 kg, otherwise this confectionery product will look simply ridiculous. To ensure that the lower tier does not fall through, its weight is usually chosen to be about 3-4 kg.
- When choosing fruit for the cake, ask if there are any allergy sufferers among the guests. Teasing them with a chic dessert with citruses and strawberries will be at least inhumane. Here again, decorating the tiers with different fruits will come to the rescue.
Fruit and yoghurt dessert
We will prepare this delicious dessert without baking. To diversify its taste, you can experiment and add different fruits and berries. You can choose fruit yogurt or natural yogurt without fillers. The dessert is perfect after a hearty feast. It is pleasantly refreshing and has a beneficial effect on digestion.
Required:
- Shortbread cookies – 350 gr
- butter - 100 g
- fruit yogurt – 1 liter
- instant gelatin - 20 g
- jelly – 2 bags
- boiled water - 0.5 liters
- any fruit (canned or fresh)
Preparation:
- Grind the cookies into crumbs.
- Melt the butter.
- Mix cookies with butter.
- Place the mixture in the mold, press down, and refrigerate.
- Place yogurt in a bowl, add fruit, mix.
- Dissolve gelatin in half a glass of hot water, approximately 60 degrees.
- Pour the gelatin into the yogurt, stirring continuously.
- Pour the yogurt over the frozen crust.
- Place in the refrigerator.
- Pour 400 ml of hot water (60 degrees) into a bowl.
- Dissolve 2 bags of jelly. (Please note that we took half the amount of water indicated on the bags).
- Set aside the jelly until it cools completely.
- Pour the jelly over the yogurt. Place in the refrigerator.
- Place the cake on a plate and serve. No decoration is required; a surface covered with a smooth, bright layer of jelly already sufficiently decorates the resulting dessert.
With flowers
If limiting yourself to only fruits or only flowers seems too boring to you, then it is quite acceptable to combine them and get a wedding cake with fruits and flowers. Fruits will make the cake taste amazing, and the buds decorating it will add solemnity and aesthetics to the dessert.
With this design, you should be careful and not neglect the consultations of florists: many pretty representatives of the flora contain toxins. For this reason, it is best to avoid the following colors in the cake:
- lilies;
- lilies of the valley;
- tulips;
- orchids;
- roses;
- carnation;
- snowdrops.
But other flowers are used quite actively in cake decor, and among them:
- roses;
- petunias;
- pansies;
- chamomile;
- cornflowers;
- thyme;
- apple tree flowers.
Sometimes cakes are decorated with edible flowers in candied form or flowers made from mastic, which are sometimes difficult to distinguish from real ones.
Interesting! We wrote more about cakes with flowers in this article. Take a look and decide which decor you like best.
Fruits in jelly
Tall, multi-layered cakes are created using fruit jelly. A regular sponge cake is suitable for the base. Between the cake and the gelled fruit, you can place a layer of thick cream, soufflé or fruit jam.
You will need:
- sliding form;
- gelatin - 1 pack;
- 1 tbsp. l. Sahara;
- 1 tsp. lemon juice;
- 0.5 tbsp. water.
How to cook:
- Pour gelatin with warm water and leave to swell.
- After 15 minutes, place the mixture in a water bath and wait until the gelatin is completely dissolved.
- After boiling, immediately remove the mixture from heat and add sugar and lemon juice.
- Place the cake in a sliding pan with high sides. Cut the fruits in advance and arrange them beautifully.
- Pour the warm jelly onto the fruit in a thin stream from the center to the edge of the composition, or gently brush the fruit using a brush.
- Place the cake in the refrigerator until the gelatin has completely hardened.
- To make colored jelly, dyes need to be added while boiling the gelatin, but in small quantities: if the jelly is too dark, the fruit will be lost. Instead of water, you can take colored berry fruit drinks; this will give the finished jelly a delicate shade. An option for adding gelatin is cream or yogurt. They should be added in small portions after the gelatin has cooled and mixed thoroughly.
Advice Do not gel citrus fruits, pineapple and kiwi: they may not harden. The acids that these fruits secrete prevent the gelatin from setting.
Jelly can be bought at a candy store. It is specially designed for pouring fruit. You need to act quickly, such a mass hardens instantly.
Without mastic
One of the main trends in modern weddings is simplicity without sacrificing beauty and style. This approach applies to absolutely everything: hairstyles, outfits, decoration, and even cakes.
In connection with this trend in wedding fashion, so-called “naked” cakes, or wedding cakes with fruit without mastic, are becoming increasingly popular. The cakes are left open, lightly greased with cream and decorated with fruit. This light and simple dessert is the perfect end to a romantic summer wedding.
In addition, wedding cakes without mastic with fruits have many advantages.
- Economical. This cake is much lighter than its counterparts covered with mastic, and, therefore, costs much less.
- Possibility to bake with your own hands. If working with mastic is a kind of “destiny of the elite,” then ordinary sponge cakes give anyone the opportunity to feel like a pastry chef.
- Easy to store. Capricious mastic can cause a lot of trouble in the hot season, but a cake without it is not at all picky.
- Minimum harm to the figure. Ladies will be able to pamper themselves with a sweet treat, but at the same time significantly reduce the risks to their figure.
An open cake without mastic, decorated with berries and fruits, is the guest of honor at classic weddings, as well as weddings in rustic, boho or eco style.
The wedding cake with fruits and flowers looks great in the photo:
What fruits to decorate the cake with?
Not every decor will look stylish and modern. Below is a list of fruits that can be used to decorate cakes (from simple to complex).
- Whole tangerine and tangerine slices (everything about fall/winter cakes looks amazing).
- Pomegranate (especially ripe) is an excellent substitute for any red berries.
- Slices of orange, lemon, lime.
- Dried fruit slices (orange, pear, apple, etc.).
- Passion fruit and other small exotic fruits.
- Plum, apricot, peach. They look best when decorating pies.
- Slices of kiwi, apple, pear, banana (quickly darken and lose their appearance). They are best used for home decor.
What points should you consider when you plan to decorate a cake with fruits yourself? There are only six of them.
- Use only one type of fruit.
- Combine fruits with berries.
- Use seasonal fruits. For example, for winter cakes the use of tangerines and oranges is very appropriate and atmospheric.
- Use dried fruit slices.
- Combine fruit slices with cream.
- A wreath looks best when decorated with fruits; it is the easiest to create.
At the same time, if you have enough experience and imagination, you can experiment. Sometimes decoration with fruits looks fantastic.
Figs deserve special attention. It's not really a fruit, so we've highlighted it separately. It looks absolutely appropriate in autumn and winter cakes, both in combination with berries and alone. The inspiring examples in the photo confirm this.
Ideas for decorating a round dessert
A round wedding cake with fruit is the most standard and common option, but that doesn't necessarily make it boring. The trick is that when decorating such a cake, you shouldn’t lay out the fruits like on a tray. There are much more original ways to present them.
- Give them an unusual shape of flowers, geometric shapes, hearts or any other.
- Lay out a composition or any pattern of flowers.
- Pour jelly over the fruit. This will add stability and glossy shine to the decoration.
- Dip the fruit in chocolate, sprinkle with cocoa, powdered sugar, and add cinnamon or coconut flakes.
- If your cake is two-tiered, then for a more impressive appearance, line one tier with fruit. Place them on top or in the middle. This will make the dessert seem larger and more elegant.
A wedding cake decorated with fruit is a dessert that will not leave you indifferent. Both children and adults adore this delicacy. It captivates with its lightness, freshness and amazing beauty. Combine fresh fruits with flowers, fondant or nuts to create a unique flavor for your wedding.
Olesya Tregubova
Wedding planner, wedding blog author
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Simple no-bake fruit cake with gelatin and sour cream
This fruit cake requires no baking. It prepares quickly, and the result is stunning. The secret lies in the multi-colored jelly layers. By choosing a different combination of fresh, canned or frozen fruits, you can get a unique color and flavor range for your product.
This cake is made with several types of fruits and berries. It is based on sour cream jelly.
Required:
- 400 g sour cream
- 30 g gelatin
- 100 ml boiled water
- 1 cup powdered sugar
- 2 peaches
- 200 grams of strawberries
- 100 grams blueberries or blueberries
Preparation:
- Soak gelatin in cold boiled water.
- Remove the skin from the peaches and chop.
- Whisk the sour cream with powdered sugar, gradually adding gelatin.
- Mix the cream with peaches and berries.
- Cover the bowl with film and refrigerate for 3 hours.
- To remove the product from the bowl, take a larger dish, pour hot water into it and immerse the bowl in it for a few seconds. Cover the cake with a large plate and turn it over.
