We believe wedding cakes and desserts should be as aesthetically pleasing as they are flavorful and delicious. If cutting the cake is an important tradition during your ceremony or a must have item on your photography shot list, chances are every guest is drooling in anticipation for a tasty bite.
As the 2015 wedding season has officially kicked off we (unsurprisingly) have the dessert table on our mind. We love the ever changing dessert trends (see here , here, and here) but this year we wanted to take the conversation to the pros: tride and true Colorado bakers that have paved the way for gorgeous culinary creations. Scroll through to get an insider’s perspective on this year’s scrumptious sensations – we can’t wait to see these trends brought to life!
Katy Pierson from Sugar Breck believes the more natural cake the better.
“Is there anything better than a buttercream cake? I think not. I really never tire of a beautifully decorated buttercream cake with fresh flowers. Big or small, I think this trend is timeless and on point for 2015 and until the end of time…. For me, a buttercream cake makes me first in line for dessert, drooling and perhaps throwing elbows. Nah, just kidding! (only about the throwing elbows part).
Natural and rustic bases for the cake to be displayed on are a wonderful addition to a simple buttercream cake. A smattering of flowers with big pops of color and fresh greens also an abundance of fresh fruit will also make this trend a sure hit.
On the inside, I love a cake with a smooth and creamy texture with a “homey” feel. You know, like the one your Grandmother used to make. Natural and organic flavors go hand in hand with this type of cake. Just like that old saying goes “less is more,” in my book. One of the most common things I say to my clients is “don’t ya want to look back at your wedding cake photo in 30 years and say “that was a good choice.” ”
“I can definitely say that a big trend for my clients right now are those organic, textured cake designs, which I also enjoy because no two are the same. Marbled colors, rough texture, and beautiful, soft floral or feather accents reflect the mountain-glam style that so many of our brides are seeking.”
Rachel Teufel, Owner and Cake Designer at Intricate Icings provides us with insight on what will give your cake that stunning “wow factor.” Her two designs below will leave you speechless and wanting more!
“Some of this year’s popular trends in cakes are gold, fringe, feathers, and hand painting. While Marsala is the color of the year, there’s lots of blue, blush, and neutrals on the fashion runway as well that will influence wedding colors. This cake combines all of those trends in one.”
“While fresh flowers are always a nice addition to a cake, sugar flowers add a bit of wow factor. These handmade edible creations are a great choice for those clients looking to impress their guests. Gumpaste is an edible version of clay and is the most popular medium used to create these flowers, but wafer paper is making its entrance as the next big thing in sugar flowers. Wafer paper is light and delicate giving the sugar flowers a more lifelike look and texture. This cake combines a bold gold design with rich red sugar roses.”
Kim with Tee and Cakes has a little more of a non-traditional cake in mind for this year’s up and coming trends but works perfectly for that gluten free couple.
“I think that my favorite recent trend is French Macaroon towers to take the place of a tiered cake. Yes, they are not necessarily new on the dessert front but they have received much more attention in the past year or so. I believe that brides are willing to experiment a bit more with the choices they offer their guests. Macaroons seem to hit on many levels of satisfaction. The incorporation of color, texture, height, uniqueness, simplicity, and they are also gluten free which we know is a big up and coming trend.”