Even cakes are not immune to the cyclical nature of trends. The wedding cakes of my childhood were always white, multi-tiered with columns between the layers, and decorated with a thick blanket of fondant and intricately piped royal icing. Forty years later and this style of cake is making a return, albeit, minus the tacky plastic columns. This year the key trends are texture and volume.
We could be describing a 1980s wedding dress when we say frills and ruffles. In decoration terms, both are perfect for creating texture and volume. Choose fondant for a formal wedding or buttercream for a less structured looking cake. Ruffles look great in any colour; horizontal frills particularly suit the ombre style of colouring (icing that is coloured light to dark).
Roses are the flower of romance so they are a fitting decorative motif for a wedding cake. Rosettes can be used on their own or in combination with other decorating techniques. On their own they make an impressive statement especially on multi tiered cakes. Rosettes look particularly elegant in ivory or white fondant.
The Duchess of Cambridge, and her Alexander McQueen lace wedding dress, is credited with inspiring the trend for lace decorated cakes. Using the fabric or the lace pattern of a brides’ dress is a great way of tying the cake into the look of your wedding. This style of decoration is most effective using an ivory base overlaid with white fondant.
A cake certain to please even the most picky of mother-in-laws, this style of decoration pays homage to the wedding cakes of generations past. This decoration signals a return to the tradition of covering a cake with a smooth sheet of uncoloured fondant and embellishing it with white royal-icing appliques and piped details. What makes this cake modern is the combination of tiers in different and non-traditional shapes, like hexagons and ovals.