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tiara | cakes

Sweet Tooth

The Trend: Soft & Pretty The Expert: Riverside Bakehouse

Need some cake inspiration? We’ve got the top three trends for 2010 wedding cakes straight from the baking experts and, crumbs, do they look good! tion The Trend: Sweet Sophistica The Expert: Zucchero Patisserie

“2010 is the year for textured cakes in soft colours, decorated with plenty of cake jewellery. This Pink Bling cake has filigree, softly frilled flowers and trio dots to add interesting texture, while the jewellery is a fabulous way to add glamour and colour. You can make the cake decoration as subtle or as ‘bling’ as you like, and even match your wedding colour scheme using different coloured glass and Swarovski crystal beads. When it comes to this year’s flavours, brides are choosing coconut, carrot, chocolate mud, marble cake, red velvet cake and orange sponge – but whatever your choice, you definitely need a different flavour in each tier!” www.riversidebakehouse.co.uk

The Trend: Bold Twists The Expert: Iced

“We’re noticing a growing trend for pure chocolate sculpting like this Livorno cake where the couple on top are hand-crafted from Valrhona white, milk or dark chocolate, to add a sophisticated finishing touch. And in terms of flavour choices for the new wedding season, tastes are also becoming more sophisticated, with the most popular flavours currently being our Madagascan bourbon vanilla and jubilee strawberry cake, drenched in champagne syrup, and the more recently developed flavour recipe of Japanese green tea and wild blueberry cake, drenched with crème de cassis syrup.” www.zuccheropatisserie.co.uk

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“Vibrant contrasting colours that retain a clean, pretty and feminine feel, are a key trend for 2010, carrying into 2011 too. The red and black used on this Poppy cake make a particularly striking colour combination. I’m also noticing a move away from uniform tier heights, so the top tier of this Poppy cake is taller than the bottom, which elongates the cake and draws all eyes to the pretty flower detailing. In terms of flavours, fruit cakes are undergoing a renaissance but with a modern twist, like our chocolate cherry fruit cake with gin soaked morello cherries and chunks of roasted almonds. But if you prefer sponge, opt for something different like our ‘Jaffa sponge – Belgian chocolate cake soaked in grand marnier syrup, layered with orange buttercream frosting!” www.iced-online.com


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