I love Weddings. It has been 2 years since our wedding and one of the many, many traditions is the Bouquet Toss. Since most of my guests were already already married or older or simply not interested in catching a bouquet (too close to sport) I didn’t think do a Bouquet toss. This beautiful citrus scented cake is an alternative to a Bouquet toss to be served at a Kitchen Tea.
The idea is simple, attach 1 piece of ribbon to the centre bouquet with the rest of the lengths of ribbon unattached. Whoever picks the ribbon attached to the bouquet “Catches the Bouquet”! No clawing or scratching at others or people falling over to catch the elusive bouquet and no boobs falling out of dresses (I’ve seen pics where women jump up to catch the bouquet and their dress doesn’t follow). You can also attach “wishes” or a prize to the ends of the ribbon or even names depending on the age and interest of your guests.
I’m one of those odd people that don’t like fresh oranges cut up (I always bypass the orange pieces served for dessert at Chinese restaurants) but I do love orange in things, especially orange rind. I could’ve, or should have, dusted it with icing sugar but I only thought of that once it was served and cut. You could certainly match the central bouquet with the brides bouquet and ribbon according to the colour theme of the wedding. Yes lads, that’s right, there probably was a colour theme to your wedding, you just didn’t know it 
“Catch The Bouquet!” Bridesmaids Bundt cake
- Butter (not melted), to grease
- 125g butter, at room temperature
- 215g (1 cup) caster sugar
- 2 eggs
- 1 x 300g ctn sour cream
- 1 tablespoon finely grated lemon rind
- 1 tablespoon finely grated orange rind
- 1/2 tablespoon finely grated lime rind
- 150g (1 cup) self-raising flour
- 150g (1 cup) plain flour
- 30ml (1/8 cup) fresh lemon juice
- 30ml (1/8 cup) fresh orange juice
- Bundt cake tin
Decorations
- Several lengths of ribbon 15cms long (number depending on number of guests)
- Small Bunch of real or faux flowers to fill the centre.
1. Preheat oven to 180°C. Brush a Bundt cake pan with butter (not melted) to grease and then sift flour over the butter to ensure that it doesn’t stick.
2. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add the sour cream and rinds and beat until well combined.
3. Use a large metal spoon to fold the combined flours and juices into the egg mixture until just combined. Spoon into the prepared pan and use the back of a spoon to smooth the surface. Bake in oven for 40 minutes or until a skewer inserted into the centre comes out clean.
Recipe adapted from Amanda Kelly from Australian Good Taste
This Citrus Bridesmaid’s cake is my entry into Tartlette’s Sugar High Friday Citrus Event. Wish me luck! 
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15 Comments | Add your own
What a cool idea – at first I had visions of cake flying all over the room and then…duh..I got it.
This is the cutest idea ever Lorraine! LOVE IT!
Perfect for a bridal shower/kitchen tea.
Hi giz-Thankyou! LOL yes I suppose I didn’t quite explain it well
Hi Kel-Thanks so much! I really wish I had one for my bridal shower
lovely cake! i must admit that as a single gal who attends lots of weddings, i’ve pretty much mastered the technique of NOT catching the bouquet…
Lovely presentation
This cake reminded me of a maypole.. and reading through the ingredients it seems so “citrus-sy”. (Love the inclusion of sour cream). I think it’s an excellent entry into the “Sugar High Friday” event.. I do wish you all the best Lorraine! 
Super cute idea–so fresh (with the hints of citrus) and lovely! The little ribbons remind me of ribbons on a Maypole and conjures up images of children dancing and singing, weaving all the colorful ribbons together. With that in mind, this cake could have a lot of varied uses and work for many different occasions.
Hi grace-Thankyou so much!
Aha! You’re a smart cookie, it’s quite an art when everyone is trying to push in the way of the bouquet!
Hi Maria-Thanks so much
You’re right, it is very maypole-y! I think sour cream should be a compulsory addition to cakes. Thanks for your wishes 
Hi Sandie-I am mad for citrus flavoured cakes so the event was a good excuse to make one. Yes it would be fantastic for a kid’s party. A bundt cake is so versatile (and easy to decorate).
This sounds like such a fun idea!!! I’m thinking I might adapt it into a game with my youth group!
And you’ve used such beautiful ribbons too! I’m sure this went down well.
Hi Ruth-It is really cute and yes very adaptable. Do let me know if you make it and how it turns out!
Yup I am a ribbon collector, I can spend so much money in paper and ribbon stores 
The practice was new to me coming from France once I moved to the US and I continuously dodged the bouquet. I would have been all over that cake though
Thank you for your entry!
Beautiful cake, how did I ever miss this one. Never heard of the practice, but would have fought for this cake if I had a chance. Lovely.
Hi Tartlette-It’s a rather frightening sounding custom isn’t it! Thanks so much for hosting the event
Hi Kim-Thanks so much! I agree, I think cake is much more worth fighting for
This is such a cute cake – and it sounds delicious. Also a clever idea – much more fun that catching a thrown bouquet.
Hi Cakelaw-Thankyou so much! I think they should abolish the bouquet toss and make the cake bouquet mandatory
How bizarre – I’ve just made my first bundt cake and then I see your post.
Yours looks lovely and the “bouquet toss” a wondwerful idea.
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