5 Wedding Cake Trends To Consider For Your Wedding
After “I do” say “I’ll have a slice.” These decadent desserts by local bakeries use edible gold sequins, to sugar flowers, to marble-patterned frosting, creating their own spins on the traditional wedding cake.
What better symbol of love is there than roses? Pair them with calla lilies (to represent purity), pearls (to express integrity) and lace (to imply sensuality), and you’ll have the perfect romantic dessert for the big day. Inside this “Tickle Me Pink” Champagne cake is a velvety white chocolate mousse, complemented by buttercream icing and a soft marshmallow fondant.
Cake by Staci Dunn of The Cake Lady Custom Cakes in Fort Pierce
This double-barrel cake’s exterior is done in a gray marble and white fondant, and decorated with sugar peonies, gold wafer paper leaves and edible 24-karat gold details. Glamour is achieved not only in aesthetic, but also in flavor. Cut into this cake and find decadent chocolate almond and ganache filling.
Cake by Elena Vara of Sweet Tiers in Hobe Sound
“Go with a cake style that when you look at it you say, ‘That is so us.’” - Elena Vara
Inspired by an antique china pattern, this tiered, fondant-covered cake is decorated with sugar paste magnolias, sweet peas, hydrangeas, gardenias and roses. Inside, the citrus cake is swirled with strawberry purée, and filled with pastry cream and fresh slices of strawberries. Outside, it’s frosted with vanilla swiss meringue buttercream.
Cake by Charlotte L. Glover of Magnolia Cakes & Confections in Stuart
The oh-so-trendy naked cake debuts here with three tiers that are totally bare besides touches of edible gold leaf. The bottom tier resembles wood bark, accented with edible gold paint. The handcrafted edible macramé, sugar flowers, dry florals and feathers dress up the dessert. The bakery’s most popular, signature flavor is used: a vanilla rum, filled with alternating layers of salted caramel buttercream, dulce de leche and vanilla buttercream.
Cake by Sandra Durbin of Sandra’s Cakes in Stuart
“To me, the wow factor on this cake is the edible sugar macramé. I hand- rolled each cord and made the knots to come up with this beautiful edible piece that adorns the cake.” - Sandra Durbin
The top two tiers of this cake are gray marbled fondant, adorned with 24-karat edible gold leafing. The third tier is covered entirely with edible gold sequins. Sugar flowers and leaves were handcrafted petal-by-petal, then dusted to their desired shade. To taste, the layers of the cake alternate between raspberry and buttercream.
Cake by Michelle Leckenbusch of Cakes by Michelle in Port St. Lucie
“This is for the trendy bride and groom who want to make a statement with their cake and do not want a cookie-cutter cake.” - Michelle Leckenbusch