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Vintage Wedding Cake Recipe – The Bride’s Cake

Traditionally there are actually three types of wedding cake. The Wedding cake, the Groom’s cake and the one we are focusing on today – the Bride’s cake. The Bride’s cake would be cut and served at the reception whilst the Groom’s cake and/or the Wedding cake would be cut into individual servings to be wrapped in cakes boxes and given to guests to take home.

The Bride’s cake is to be a light, white cake covered with white frosting and feminine decorations such as flowers.  This is what is now known as the modern day ‘Wedding cake’. Conventionally, there would be a small glass ring or trinket baked into the cake and when sliced, whoever found the mystery trinket, would be the next one amongst the assembled guests to be married.

For a truly vintage wedding cake, why not try (or get granny to try) this Bride’s Cake recipe circa 1925:


1 1/8 cups of butter                                        ¾ teaspoon soda

2 ¼ cups of sugar                                              ¾ cup of milk

3 ½ cups plain flour                                          12 egg whites

2 ¼ teaspoons cream of tartar                    1 teaspoon almond extract


Pre-heat oven to 180 C

Cream the butter and one cup of sugar together. Sift the plain flour, then measure 3 ½ cups and sift again with the cream of tartar and soda. Add this and the milk alternately to the first mixture and beat until very light and smooth.

Beat egg whites until light and fluffy and add the remaining sugar gradually. Fold this mixture into the first mixture along with the extract.

Bake at 180 C for 40-50 minutes in two tins of the same shape but one slightly smaller than the other.

Allow to cool in the tin before turning onto a wire rack to cool completely.

Put the smaller cake on top of the larger cake then frost and decorate, garnishing with flowers and an asparagus fern.

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