WEDDING CAKE TRENDS

I love to recommend tried and tested suppliers to my couples, and there’s no better test than a supplier I used for my own wedding……like Katie from Couture Cakes. And let’s face it, I just love any excuse to talk about (and eat) cake! So I’ve taken a peek through her latest designs, wiped the drool from my mouth and used them to help illustrate this years hot cake trends….

I love a trend that’s kind to your wallet, and they don’t come along very often, but there’s no cake kinder to your wallet than a naked cake. The trend has evolved to semi-naked cakes, which have the added bonus of staying fresh & moist for longer as they are displayed. In a move to personalise designs, drips, gold leaf and ombré iced tiers are also hot on trend. Rustic iced cakes also continue to be popular and again epitomise the relaxed or rustic look, but this year they’re evolving with further texture and the incorporation of colour.

When a bride looks to me to provide that wow factor that will be the talk of their wedding, there’s no better way to achieve it than with a suspended cake. Until now it’s been limited to venues with a beam to suspend it from, like our bride Natalie  (good name!) achieved at Kingsthoroe Lodge Barn, but with our Belvoir shoot we achieved the same effect by setting the cake on an acrylic pedestal.

There’s no denying that cakes are no longer an item in the wedding that’s sidelined to the side of the room, but focal points that your guests can’t wait to sneak a taste of……and at Sam & Eric’s dessert table at Stapleford Park we achieved exactly that…..it was a good job Katie brought extras because there was plenty of sneaky treats that were “tested” by guests during set-up, not just by the acquired little “helpers”, who were literally like kids in a sweet shop!

Whilst we’re on the subject of mouth-watering, I can’t avoid mentioning Katies irresistible croquembouche! Unlike the traditional overly sweet caramel covered croquembouche these are dipped in an ingredient I can never resist – chocolate! For this croquembouche from Zoe & Glynn’s wedding she coloured and shimmered the chocolate to coordinate with the wedding colours, which was then served as dessert to ensure every last morsel was devoured – win win all round!

No discussion about “what’s hot” is complete without a round-up of “what’s not”. Sugar paste Icing is decreasing in popularity, as couples are opting for designs that make your mouth water and tempt their guests into finishing every slice. Sugar flowers are also decreasing in popularity with fresh flowers epitomising the relaxed and uncontrived look, also the added bonus of getting much more for your money, they really help you achieve a greater statement without remortgaging the house. Fresh flowers can also be accessorised with macaroons, meringues and chocolate shards, to further enhance the mouth watering effect.

When you come to serve the cakes your guests will certainly be in for a treat, with exceptionally light & moist sponges, and unusual flavours like Peach & prosecco, and raspberry & amaretto, it’s impossible to avoid trying every flavour!

COUTURE CAKES

07968 596912

couture-cakes.co.uk

katie@couture-cakes.co.uk

PHOTOGRAPHY BY RACHAEL CONNERTON + PEAR AND BEAR + TWIG AND VINE + JENNI SMITH + RED ON BLONDE