The new trends in wedding cakes really, er, take the cake.
Iris Segal of Iris Segal Cakes says bling is big, sometimes in glittering sugar crystals, shimmering pearl dust or jewellery to pump up the wow factor. Bobbette and Belle also like gradient colour on the tiers – one colour from dark to light.
Iris says to watch for purple. It’s the hottest new colour in wedding cake decorating (see below). Mini cakes iced with fondue were popular but they are expensive and are best served as dessert or given as the guest favour. Iris says cake pops (cake on sticks, dipped in chocolate and decorated) are a newer option than cupcakes.
The most popular flavour is red velvet. It is the perfect combination of chocolate and vanilla.
Reduce cost by choosing a simple design or ask your baker how to simplify a design you love. Removing even a few handmade flowers or other intricate details can make quite a difference in price.
Compliment the wedding theme
Colours are being used in cakes, repeating the theme colour of the wedding.
Cupcakes vs big cake
Cupcakes or the more expensive mini cakes are an option. Or larger cakes-for-eight as a centrepiece and dessert for each table of eight guests. However, the classic big cake is always the show-stopper.
Originally published in Today’s Bride, July 2012