Norwegian Wedding Cakes
It seems like these cakes are one of the big sensations of summer, and yet we’ve heard them called a million things, from ring cakes to ‘those beehive things.’ These towers of round rings are actually called kransekakes, and originate in Norway as a dessert for holidays and special occasions.
It is popular to decorate these cakes with flags from Norway, Denmark, or Sweden, as well as with the signature ripples of icing on each layer.
If both the bride and groom aren’t from Scandinavia, this is a sensational choice for a groom’s cake or part of a cake buffet selection.
Although flags are certainly fun, you can also use classic cake decor like flowers, and have them ‘blooming’ from the cake’s hollow center (below).
Norwegian wedding cakes are a bit of a hybrid between a cake and macaron, with a slightly crisp, glossy crust and soft interior. Because they often use almond paste, the rings taste like marzipan.
You don’t cut into a kransekake like a traditional buttercream cake. The couple actually removes the top ring (there is a folk legend that states that however many rings stick to the top layer signifies the number of children they will have) and break it apart. Subsequent rings are removed and cut into pieces for guests.
While they are often quite tall, Norwegian cakes can be smaller stacks to fit a more intimate guest list or for a bridal shower.
Modern interpretations of the cake also exist, such as this stout version below .
Credits: Danijela Pruginic | Studio Finch | Hello Studios | Amy Majors Photography | Kumquat | Faye Cahill | Mastin Studio | This Love of Yours Photography | Melissa Ergo | Nordic Food & Living | Pretty Chic Blog