There lies an outrageous but true ritual behind the popular tradition of getting married in the month of June. It dates all the way back in the 15th century, when Spring came around and people would come out after the long and very lean winter months and bathe communally. Yes, communally.
It made sense that June was the best time to get married, when people still smelled nice and that suggested a symbol of a good beginning for couples.
Interestingly enough, brides used to carry fragrant bouquets of flowers not for aesthetics, but to actually mask the body odor that was asserting itself again. (And there is no known historical record about what the grooms did on their end!)
What’s even stranger is the history behind the wedding cake. In ancient Rome before icing was even invented, marriages were sealed when the groom smashed barley bread over the bride’s head for good fortune.
All this is too wild a trivia for me and I’m glad I live in a time when women do not smell putrid and have bits of bread all over their heads on their wedding day.
Last Saturday, the lovely Katie Federchuk married the love of her life Billy with a reception held at the beautiful Crystal Banquet Hall in Markham, Ontario. She wanted a simple mostly-white wedding cake with a little touch of femininity.
cake table adorned with fresh flower petals
notice that adorable 'i do' beneath the cake?
view of the bride & groom and guests of honour
This 4 tiered cake is made of both Lemon Cake with Lemon Curd Buttercream and Strawberry Cake with Swiss Meringue Buttercream.
My Cricut Cake (that was about to be put up on Kijiji this weekend, details of which will be discussed in another post) was put to good use when I decided to give it whirl, and craft a white-on-white design on 2 tiers of the cake.
By coincidence, the edible flowers on the cake matched the dazzling floral arrangements by Precious Flowers ‘N Things. The reception hall looked divine, beautiful and um..yes, fragrant!
Best wishes to the happy couple!