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You have organised the whole wedding ( possibly with the help of  your Italian wedding Planner); nevertheless there is one last thing still to take care of: the Wedding Cake!

But wait…you’re  celebrating your wedding in Italy…no tradition of sugar covered cakes; no tradition of leaving the cake out there in the reception room for your guests to admire it (actually in Italy it’s against the law to leave exposed food uncovered)

Therefore. What is the solution? Although lately Italy has been catching up with the anglo- american baking trends, some Italian fundamental cake traditions are standing still.

As an Italian wedding planner in London , I usually recommend 3 types of cakes to choose from:


  • crostata di frutta
  • millefoglie
  • pan di spagna

Let’s see what each of them are about:

Crostata Di Frutta A crostata di frutta can be translated as a fruit torte. It is a mosaic of fresh fruit that is generally seasonal.

The crust is fairly strong, and also depending upon the bakeshop, the bottom can be coated with melted dark chocolate. Some pastry shops do a thick crust, covered with homemade custard.

This kind of cake looks wonderful on a cake stand

It is a good cake to have if your meal is likely to be very filling. It’s light and does not weigh you down. Although tasty at any moment of the year, it is especially used in a Summertime wedding.

Pan di Spagna is the extremely functional cake known abroad as Sponge Cake. In Italy, this simple cake is taken to brand-new levels of decadence. Sponge cake in weddings are used in layers filled with  whipped cream, chantilly cream, delicious chocolate mousse, or chocolate chips, jam and fresh fruit. Italians commonly like to soak this cake in an unique liqueur like rum or maraschino.

Millefoglie – the name comes from the French, “Millefeuille” and is essentially layers of a half-cracked, crunchy pastry dough.The Italian variation is lighter compared to the American one and is completed with whipped cream. Unlike the sponge cake, the millefoglie is not soaked yet must remain really crispy.

Crema Pasticcera: – it’s the Italian equivalent of custard cream. Italian bakers utilise it copiously on the crostata di frutta as well as basic filler of mille feuille and  sponge cakes. It mixes really well with strawberries.

Crema Chantilly: This is also understood in some parts of Italy as,” Crema Diplomatica” and it’s basically a combination of whipped cream and custard. The result varies commonly as some bakers prefer there to be much more whipped cream to custard; while others prefer the opposite.

Cioccolato: Literally: chocolate mousse which is used as a filling up within the millefoglie layers together with whipping cream. A variant of this it’s the ‘creama all nocciole” hazelnuts mousse.

Panna; “Whipped Cream”. This is vastly used both as a decoration as well as a filling. Some people prefer to have a layer of light whipped cream and fruit as a layer for the millefoglie or sponge cake.

Fondente: Yes, that’s Italian for Fondant. It’ s really stunning and also does work incredibly well if you intend to have the multi tiered cake.

Glassata: This refers to a sugar polish cake that is made when you blend water, lemon juice and powdered sugar together. It cab used to complete the top of the cake with swirls of white and brow and chocolate.

Zucchero a velo: Powdered sugar. This commonly is made use of sprinkled on top of the fruit in the crostata di frutta or if the millefoglie has fruit on it, they will certainly spray it there as well.


If you were to choose your wedding cake, which one then would you go for?

crostata Photo by Toa Heftiba on Unsplash

Photo by Photos by Lanty on Unsplash

Photo by Christiann Koepke on Unsplash rasperry


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