History of Wedding Cakes 
Cakes have always been a feature of wedding celebrations, although in times past they were not always eaten. Originally made of wheat, a symbol of fertility and prosperity, they would have been thrown at the bride.
Around 100B.C. the Romans began baking wheat and salt into small cakes to be eaten, although some would have been crumbled over the head of the bride as a sign of good fortune. The Greeks used a sweeter mixture of wheat and honey, however all these ‘cakes’ would have been more like a biscuit rather than a soft cake. In medieval England flour based sweet foods were included in many celebrational feasts.
In some places it was customanary to place the cakes in a pile. A tall stack of cakes was an indication of wealth. By the 17th century the plum cake was introduced into England from France , although less affluent ceremonies sometimes had a “bride’s pie” as the centrepiece of celebrations. This was a type of mince pie, made with sweet breads or a savoury mutton pie and inside would have been placed a ring. Custom says that the lady who found the ring would be next to wed.
The rich fruitcake, with marzipan and white icing, a symbol of fertility, became popular by the 18th century. In the middle of the 19th century it became customary to send a portion of cake to people who could not attend the wedding. Hence it became necessary to make larger cakes with more tiers. The tiers gradually becoming separated by columns. Although this style of white tiered cake has become traditional in many countries, in other cultures wedding cakes are made of a variety of different ingredients and shapes and are often more colourful.