Top cake trends

Today's brides are spoilt for choice when it comes to designing a cake, no longer are they restricted to the white tiered cakes of yesteryear. Here are a few of todays trends.

Colour is back

Colour is making a big comeback. Colour choices are mainly influenced by your wedding theme. Try adding splashes of colour with a ribbon to match your bridesmaid’s gowns, or blooms in your chosen colour. To get an exact match on a colour you like, take a fabric swatch to your cake designer.
By talking to them you will discover a rainbow of delectable selections.

Blooms are always stylish

An age old and traditional addition to any cake, the flower will never lose it’s appeal. Almost all wedding cakes will have some type of flower decoration whether it is the real thing or a hand-painted flower motif. Take into consideration the time of year when your wedding will take place and the type of flowers you might use.

Be daring with flavours

Once upon a time all wedding cakes were fruitcake. Wedding cakes now come in just about every flavour you can think of.  Consider what’s on your reception menu before deciding the flavour of your cake. Some varieties you might like to consider include limoncello, jaffa, carrot or white chocolate mud cake.

Miniature cakes are a great bombonniere

Miniature wedding cakes are adorable and have many talents. They can be served as an alternative to dessert at your reception or they can be mini versions of your wedding cake to be given to guests as bombonniere. They are as versatile as the real thing and can come in just about any flavour and colour.

Serve cake for dessert

A good way of saving a little at your reception is by serving your cake as dessert. Let your guests really enjoy sampling your cake. Try teaming it with cream, ice cream or a delicate fruit jus.
Make sure you inform your cake designer if you’re thinking of doing this, as it will affect the size (and cost) of your cake.

Chocolate is still a favourite

Chocolate is still the flavour of the millennium for many brides. Indulge yourself in a truly decadent chocolate experience with flavours such as white or dark chocolate mud or a chocolate truffle cake. It’s so versatile that not only do you get a fantastic taste, but your cake can also be moulded and sculpted into sensational shapes. Decorate your cake with chunky scrolls, panels of chocolate or flaked chocolate over a chocolate base…a stylish effect and total chocolate overload!

Professionalism is a must

Although your Aunty may be a great baker, making your wedding cake calls for a professional’s touch.
Make sure you leave plenty of time as cake designers recommend at least 12 to 16 weeks prior to your wedding.  Professional cake designers will probably let you taste before you buy so visit a showroom to be sure. By using a professional designer you’ll be sure to get the best.

Classic cakes will stay in fashion

Classic cake designs will never go out of fashion. But traditional doesn’t have to mean old fashioned. If you’re not in the market for a pure white cake, opt for something with a hint of subtle colour like cream or ivory. If you’ve got your heart set on a white cake, adorned with white roses to match your bouquet, break it up with a hint of green foliage.
Other embellishments for your classic design could include decorative piping or flowers in a bolder colour. You could even have your cake studded with baubles in gold or silver for that regal finish.

Lots of layers

No matter what shape you’re wedding cake is, you can always add layers. Depending on how many you have, each could have a different embellishment.
Adding layers can add height and of course means more cake for your guests. Tradition dictates that the top layer of your cake is made of fruitcake. Freeze this, take it out for your one year anniversary and enjoy.