I find that more and more weddings I attend, couples are placing much more thought into their menu. And guess what? Cakes are no longer traditional tiers wrapped in pearl-white fondant and intricately piped with decorative icing. Cakes are now a buffet of pies, a spread of favorite bite-sized desserts and an assortment of candies that make you feel like you’re in a candy shop as you bag some as a party favor to take home. With so many ideas, I’m tossing another one out at you.
A wedding cheese cake is great for those of us who enjoy savory over sweet finishes to a captivating dinner. Perfectly shaped like cake tiers already, cheese wheels can be easily stacked on top of each other and adorned with various greens and flowers to look equally as stunning as a traditional wedding cake.
I styled this particular cake for The TomKat Studio and her photo shoot for the California Milk Advisory Board. It features four varieties of cheeses, including swiss Italian, blue, manchego and camembert. If you’re wondering where the manchego is, it’s hidden beneath the bevy of foliage. What I find is sometimes you want two types of cheese that are practically the same size. When that happens, I recommend stacking them on top of one another and decorating around one of the wheels to avoid losing that stair step-look iconic of wedding cakes.
Don’t worry, you can then deconstruct the tiers for cutting. This way you get all the cheeses you want, while still maintaining that lovely tiered look. For more tips on wedding cheese cakes and pictures from the photo shoot, click here. Also, for you Arizonans, make sure to stop by Wedge & Bottle to pick up your wheels of cheese. They are great to work with and helped me select the perfect cheeses.