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July 4, 2010
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Ibiza cakes and fridges at venues

best for the first two days after cooking, to be stored and served at room temperature.  The same goes for a large wedding cake made of chocolate sponge for example.
A wedding cake is planned over a long period of time with much thought put into its flavour, design, colour, size etc.  It is made to be on display.
The cake is covered in icing sugar of one form or another, because the very high content of sugar in the coating helps protect the cake against bacteria.  This traditional method is the way it has been done for centuries, long before refrigerators were invented!
At ibizacakes we generally make the cakes on the day before the wedding.  At the end of that day, or the following morning the cake is iced; only then are the previously prepared decorations added, before delivery to the chosen venue.
Every cake maker will give the same instruction, whether it is Australia, Africa, America, or UK.
‘Please display the cake in front of the Bride and Groom’s table, if it is to be outside then it must be in the shade’.
If any of the cake is not eaten on the wedding day, the newlywed couple and maybe friends will want to eat it over the following days.  If so, the remainder of the cake should be stored in a cool dry and preferably dark place.   (Remember Grandma’s pantry?).
If a simple sponge cake is put into the refrigerator it will keep marginally longer, but it should be returned to room temperature before being eaten.
If a sponge cake with icing and sugar craft decorations is put in the fridge then the decorations will be destroyed!
On every occasion when I return to a venue the following day, the remainder of the wedding cake has been put into the refrigerator.  Why-oh-why?  If you went to Starbucks or a local bakery for a coffee and slice of cake it would never-ever be kept a refrigerator!
When I ask ‘Why-oh-why’, the answer I always get is ‘We didn’t know – we always put the cake in the refrigerator’  That begs the question of what type of cake is commonly served at a wedding here in Ibiza?
A fresh cream gateaux comes to mind which really is  ‘now you see it now you don’t affair’  simply because you cannot have it on display for more than 15 minutes in the Ibiza heat.  Any cake which has a high dairy uncooked content needs to be in a fridge to preserve it.
Eileen x
Why?  Why?  Why?
Why-oh-why do waiters in Ibiza think that a cake should go in the refrigerator???
When you visit a local bakery to buy a cake, you find them on display behind a covered glass counter at room temperature where often they might stay for two or three days. This is normal, it is something we expect.  The cakes are still fresh and lovely, to be eaten at room temperature.
Remember your Mum or Grandma baking cakes? They were then kept in a cake tin or box and stayed there for maybe a week in pantry or kitchen cupboard at room temperature. If we didn’t discover them first that is!
This is the correct way to store cakes. Nothing has changed!
An iced wedding ‘cup-cake’ is made the traditional way.  Normally sponge, it is at its best for the first two days after cooking, to be stored and served at room temperature.  The same goes for a large wedding cake made of chocolate sponge for example.
A wedding cake is planned over a long period of time with much thought put into its flavour, design, colour, size etc.  It is made to be on display.
The cake is covered in icing sugar of one form or another, because the very high content of sugar in the coating helps protect the cake against bacteria.  This traditional method is the way it has been done for centuries, long before refrigerators were invented!
At ibizacakes we generally make the cakes on the day before the wedding.  At the end of that day, or the following morning the cake is iced; only then are the previously prepared decorations added, before delivery to the chosen venue.
Every cake maker will give the same instruction, whether it is Australia, Africa, America, or UK.
‘Please display the cake in front of the Bride and Groom’s table, if it is to be outside then it must be in the shade’.
If any of the cake is not eaten on the wedding day, the newlywed couple and maybe friends will want to eat it over the following days.  If so, the remainder of the cake should be stored in a cool dry and preferably dark place.   (Remember Grandma’s pantry?).
If a simple sponge cake is put into the refrigerator it will keep marginally longer, but it should be returned to room temperature before being eaten.
If a sponge cake with icing and sugar craft decorations is put in the fridge then the decorations will be destroyed!
On every occasion when I return to a venue the following day, the remainder of the wedding cake has been put into the refrigerator.  Why-oh-why?  If you went to Starbucks or a local bakery for a coffee and slice of cake it would never-ever be kept a refrigerator!
When I ask ‘Why-oh-why’, the answer I always get is ‘We didn’t know – we always put the cake in the refrigerator’  That begs the question of what type of cake is commonly served at a wedding here in Ibiza?
A fresh cream gateaux comes to mind which really is  ‘now you see it now you don’t affair’  simply because you cannot have it on display for more than 15 minutes in the Ibiza heat.  Any cake which has a high dairy uncooked content needs to be in a fridge to preserve it.
Eileen x