2010 will see a shift away from pastel-coloured cakes and an embracing of dramatic colour! You will see turquoise, coral, purple, green, blue, and orange-coloured wedding cakes. However, black and white cakes accented with bold, coloured accents (think: red, hot-pink or violet flowers) will also be popular this year.
Details
Following in the footsteps of bridal fashion, cakes are going to be prettied up with pleating, ruffles and bow details in fondant. Retro styling will also be in vogue and it will not be strange to see 2010’s cakes gussied up with details like: polka dots, graphic-inspired nature designs, stripes and plaid effects. Gold or silver sugar plaques featuring monogrammes will also be stylish this year as well as hand-painting on cakes, using edible gold leaf and edible paints.
A revolutionary new shape
Move over mini-cupcake and make way for the “cake ball” which has a very similar shape to chocolate truffles. Cake balls can be wrapped in fondant, drizzled with glaze or iced. They are an unusual twist over traditional cupcakes!
Frostings
What will cakes be coated with this year? Most probably buttercream and fresh fruit. They are both more economical options than fondant. Many people even say they prefer the taste of buttercream over fondant. Buttercream, however, won’t be suitable for outdoor weddings – it will melt! However, fondant will continue to have its followers – since nothing can beat it for its pristine smoothness and versatility in design.
Oh so high!
This year, we will see an increase in the number of cake layers, to an average of about five to seven or more. Cakes will also be taller and narrower.
What’s keeping company with the cupcakes?
Some couples are choosing new confections for their “cupcake tree” or tower, such as: mini éclairs, tiny cheesecakes, tarts and cinnamon rolls.
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