A dessert has been downsized. Weddings may have
started the individual-cake trend, but you can make them at home.
October 23, 2001 - The Philadelphia Inquirer, Marilynn Marter
...Local caterer Jon Weinrott filled his first order for individual cakes in 1993, and demand has grown
steadily since.
Weinrott, who runs Peachtree and Ward Catering in Willow Grove, will never forget the effect the first
time he served individual cakes - more than 600 of them - at a dinner.
"It was for the 10th anniversary of the Arthur Ashe Youth Tennis Center in Manayunk in 1993," Weinrott said.
"I remember it was the year of Arthur's untimely death and after his brief video message, with the room
still dark, our stream of servers entered. Each carried two plates and each plate bore a miniature french
chocolate torte, replete with chocolate gananche frosting and decorative filigree work. And each cake had
a sparkler in it."
Since then, Weinrott has served mini cakes at a a variety of affairs, most notably weddings, one of
which he described in some detail:
"We once did a wedding with 100 guests where the 'cake' was a teired stand adorned with dedicated plates,
one for each guest, each holding an individual, formally decorated, white wedding cake.
"The bride and groom had their receiving line at the station late in the reception as guests came to
extend congratulations, the newlyweds handed each one an individual cake. It was a very gracious way
to serve the dessert."
And expensive.
Peachtree and Ward's mini-wedding cake prices range from $7.50 to $15 each depending on the type of cake
(French opera cake, angel food, traditional genoise with rasberry filling, chocolate chop pound cake)
and a choice of icing and decoration
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