Desserts always play a key role at any event. But at wedding receptions, the cake takes center stage. The wedding cake should reflect the couple’s personal style and incorporate the event’s atmosphere. A creative baker understands these elements and conveys them magically with the use of flowers, frosting and the occasional fruit.

During the days of the Roman Empire, wedding cakes were baked of wheat or barley. It became a tradition to stack many small cakes on top of each other. The newlyweds would next attempt to exchange a kiss over the top of the tower of cakes, without knocking them down. During the reign of King Charles II of England, the baker added icing and the modern style of wedding cake was born.

Originally, the wedding cake was not made with the intention of being eaten. The ritual involved throwing the cake at the bride. It was believed this practice would grant the bride many years of fertility. Luckily over time, the tradition has evolved from throwing to eating the cake.

Internationally, the wedding cake holds many different traditions and styles. In Asia, the Japanese pose imposter cakes as the real deal. The confectionary dupes consist of elaborately frosted ‘dummy’ cakes. While the imposters are just for show, hidden sheet cakes are later served to guests.

Chinese wedding cakes are enormous, multi-layered confections. The abundant layers symbolize a ladder of success.

In Britain, a fruitcake takes center stage when cognac-soaked raisins, dates, currants, prunes and orange peel are combined in a moist cake. The cake can be covered in marzipan, brandy butter or fondant.

Ireland and Scotland have also popularized fruitcakes, where the three-tiered confection is laced with whiskey, bourbon or brandy and each layer is spread with almond paste.

Caribbean couples are also traditionally fruitcake fans. The dark cake is usually laced with dried fruits and sherry, rum or wine.

Lithuanians enjoy a cookie-like pastry shaped into a Christmas tree. It’s baked to a yellow hue and is called a sakotis. The pastry displays fresh flowers and herbs protruding from the top peak.

Wedding-goers in the West Indies pay for a peek at the wedding cake hidden under a white tablecloth. Again, a rum-laced fruitcake is the delicacy of choice.

Germany holds true to its own traditions with a rich nut sponge cake, filled with liqueur or syrup. They are filled with jam, spread with marzipan and covered in fondant. It’s a serious faux pas to use artificial coloring.

The Danish are known to feast upon cornucopia cake, made of almond cake and marzipan. The ring-shaped confection is filled in the center with candy, almond cakes, sorbet or fresh fruit.

Norwegians shy away from cake altogether and serve brudlaupskling, which is a type of wedding bread that was first developed when white flour was a rarity in Norway. Any food containing wheat was valuable, so the wedding bread was considered a treat. Topped with cheese, cream and syrup, this bread is folded over and cut into squares.

No Italian wedding would be complete without zuppa inglese. Filled with chocolate custard, vanilla custard, fruit and rum cream, tiers of pound cake are trimmed with royal icing or flower blooms.

Finally, the traditional rendition of a Greek wedding cake consists of honey, sesame seed and quince, which is said to symbolize the couple's enduring commitment to each other. Sourdough wedding bread decorated with beads and blossoms is also a traditional treat. Today, most Greek couples prefer a flourless almond cake, which is filled with vanilla custard and fruit and covered in sliced almonds.

In keeping with tradition, Westerners maintain their own special wedding cake beliefs.

Couples often save the top layer of their cake to eat on their first anniversary or on the birth of their first child. Of course, a cake frozen for a year can lose its taste, so some couples simply freeze it until their one-month anniversary. A second mini cake is then made for their first-year anniversary celebration. 

Once the cake is sliced, the groom feeds the bride her first slice and then she returns the favor. This tradition serves as a symbol of the couple's willingness to share a household. 

Wedding cakes appear in various shapes, styles and flavors and remain consistent with the wedding’s theme. The cake used to be rolled out toward the end of the reception. Now, couples are giving it the spotlight. Couples are integrating the cake into the entire wedding theme and choosing cakes that match their décor and stationery or that are inspired by the bride’s gown. Clean and classic cake styles shy away from the outlandishly frosted confections of the past. The style reflects a streamlined design, in keeping with the bridal fashion industry. Simple, sophisticated designs reflect an understated, minimalist look.

Unlike the cakes of the past, which were treated solely as eye candy, today’s confections demand flavor. Today's tiers have become an important part of the wedding meal itself, and many couples are foregoing additional dessert altogether. Though style and design still matter, couples are focusing as much on the palate as on the presentation.

Moist chocolate cake is a hot trend, especially when the rich layers are spread with fillings like mocha espresso mousse or Grand Marnier cream. Pistachio-enhanced cakes, which can take on a rich or subtle sage-green hue, are also popular.

Previously, chocolate was strictly reserved for the groom’s cake. These days the rich flavor is finding its way into more and more wedding cakes. No longer are wedding cakes strictly the traditional basic white cake. 

The decoration on today’s wedding cakes is more fresh and flirty. Fresh flowers continue to be a popular adornment for wedding cakes, though sugar paste flowers are still holding their own. Unfussy, simple blooms are replacing the more frivolous flowers. Today's most fashionable blooms include gardenias, orchids, tulips, daisies and calla lilies. Simple embellishments such as Swiss dots, single rose petals, curving scrollwork and family monograms are popular choices.

Another popular choice is mini-cakes as table centerpieces. The individual cakes serve a dual purpose. Guests are able to serve themselves, creating a community-bonding experience and while enjoying a personalized dessert.

Today's cakes are taking daring strides on the color wheel. Icing colors of light blush, ice blue, pale pistachio, rum pink and lavender are splashing across the scene. These colors reflect the bridesmaids' dresses rather than the bride's gown.

Couples opt for layers placed directly on top of one another rather than putting the layers on risers. Fresh berries, sugared fruits, and thick bands of sugar paste flowers are also being used between the layers, which can create a voluptuous appearance.

Although round tiers are still the favorite choice among most of today's couples, hexagon, square and octagon confections are rising in their popularity. Different shapes are also being combined to create multi-dimensional appeal, such as round cakes placed on square tiers.

Navigating the wedding cake decisions regarding style, flavor, shape, structure, frosting and decorations can be a daunting task. Sample often, enlist your favorite baker and realize that it’s the one wedding symbol enjoyed universally.