U.S. # 4735
2013 66¢ Wedding Cake
A groom broke barley cake over his bride’s head in ancient Rome as a show of male dominance. Guests then rushed to pick up wayward crumbs, which were said to bring good luck. In medieval England, wedding cakes were made of wheat, where pieces were thrown at the bride as a symbol of fertility.
Sugar became plentiful during the 16th century and wedding cakes gradually became towers of sweet confection. Rather than pick crumbs off the floor, guests now stood in line to receive tiny morsels of cake served by the bride, who passed the delicious treat through her wedding band. Sugar also made wedding cakes a status symbol. The more refined sugar is, the whiter it appears. Froths of pure white icing were a display of a family’s wealth. One of the most memorable cakes was that of Queen Victoria in 1840, which was widely imitated.
Renée Comet took the photograph of this wedding cake. The three-tier cake topped with white flowers was designed and created by pastry chef Peter Brett. U.S.P.S. art director Ethel Kessler designed the final stamp.
Value: 66¢ 2-ounce first-class letter rate
Issued: January 18, 2013
First Day City: Louisville, WA
Type of Stamp: Commemorative
Printed by: Banknote Corporation of America for Sennett Security Products
Method: Lithograph printing in sheets of 200, with 10 panes of 20
Perforation: Serpentine Die Cut 10 3/4
Quantity Printed: 30,000,000 stamps
The U.S.P.S. has been issuing Wedding stamps since 2004. The stamps always feature images of love, romance, and wedding traditions. These include bouquets, hearts, rings, and cakes.
The wedding cake stamp was first introduced in 2009 as part of the Weddings Series. The 2013 issue is the fourth stamp to feature the design, with the denomination changing over the years to meet the raising postage rates. The two-ounce stamp paid the rate for wedding invitations and other oversize cards.