Why do we save the top tier?

This tradition of saving the top tier of your wedding cake has its roots in the late 19th century when grand cakes were baked for the occasion of the christening of a child. It was expected that the christening would occur soon after the wedding ceremony, so the two ceremonies were often linked, as were the cakes.

The tradition of a 3 tiered wedding cake is that the bottom tier was to be eaten at the reception, the middle tier for guests to take a piece home and the top tier to leave for the christening.

As weddings have become more about everlasting love and less about children, couples save the top tier to eat at their first anniversary. Be sure to nominate a responsible guest to throw in the deep freeze straight after the wedding.

Why are wedding cakes tiered?

The first wedding cakes were very simple compared to today's multi-tiered masterpieces.

The first multi-tiered cakes were made for royal weddings in England, with the earlier traditional cakes having no true tiers rather they were spun sugar.

As these upper tiers evolved into real cakes, to prevent the upper layers from sinking into the lower layers bakers of the time developed the pillars we see today to support the upper tiers. Then to prevent the pillars from sinking into the bottom tier, icing was hardened to support the pillars, giving us the grand tiered, traditional wedding cakes we see today.

saving the top tier of your wedding cake

Dreamlife Photography

Share to Facebook Tweet Pin It Email