THE SWEETEST THING

from Your London Wedding - July/August 2021 (Issue 78)

HONEYMOON NEWS

THE SWEETEST thingLondon bakers give us the lowdown on what we can expect from wedding cakes this season and beyond

While we all wait excitedly for full-size weddings to return, it’s not long before we start thinking about cake! But how will things change after the pandemic? Is the micro-wedding and singe-tier bake here to stay? Or are couples going to go bigger and better than ever? We talk to some of the capital’s top cake experts to find out what they think cakes will look like this season and in the future…

https://elizabethscakeemporium.com | www.photographybyannamarie.com www.buffysbakery.com

“I’ve had many couples recently who are open to quirky ideas for their cake, as opposed to more traditional styles. We’ve seen lots of unusual shapes such as squares and rectangles. When it comes to colours, pastels are very in and floral designs will always be on trend for weddings.” – Bindiya Ganesh, Buffy’s Bakery

“It’s a no-brainer that trends for 2021 will be different to previous years, especially after the 2020 we’ve had! A year of lockdowns and restrictions saw a major shift in how we celebrate big days, and we’ve learned that a pared-down wedding doesn’t make it any less special. If anything, it reinforces the true meaning of the day: love.” – Elizabeth Solaru, Elizabeth’s Cake Emporium

https://lilyvanilli.com https://elizabethscakeemporium.com | www.sanshinephotography.com

“Small iced elements and big, bold beauties are the luxury cake designs to expect this year and beyond. One-tier cakes with painted details and sugar flowers, individual mini cakes, colourful avant-garde creations and white wedding cakes with a twist are just some of the trends to look out for. We’re also seeing lots of rice and wafer paper being used for decoration.” – Elizabeth Solaru, Elizabeth’s Cake Emporium

“The traditional wedding cake is a fruit cake. However, we’re being asked for lots of raspberry-infused flavours at the moment. Team this delicious flavour with white chocolate, pistachio or mango.” – Bindiya Ganesh, Buffy’s Bakery

https://elizabethscakeemporium.com

“Creative cake makers are finding ways to infuse their bakes with vitamins and essential minerals, with citrus flavours taking centre stage for their vitamin C content. We’ve also seen an increase in the use of super fruit and vegetable powders, such as baobab, beetroot and moringa. Premium-blend cacao powders have a remarkable effect on cardiovascular health and blood circulation – and have now found their way into chocolate cakes!” – Elizabeth Solaru, Elizabeth’s Cake Emporium

“The biggest trend we’re seeing this season is ’80s-inspired designs with traditional piping in either white or complimentary colours. Pillared cakes are also having a moment, as are traditional all-white cakes, which have been given a refresh with buttercream, fresh florals and foliage.” – Lily Jones, Lily Vanilli

“You can still have an extravagant cake, no matter the number of guests. How about a beautiful one-tier bake, which is designed to elegantly match your day? Alternatively, why not go for a five-tier creation with four dummy tiers so you don’t end up eating cake for a month after?” – Bindiya Ganesh, Buffy’s Bakery

“We’re seeing lots of people cautiously booking weddings for 30 guests, just in case restrictions change again. However, post-pandemic we’re going to see huge parties and incredible cakes as people celebrate being together again.”– Lily Jones, Lily Vanilli

https://lilyvanilli.com

“We’re already seeing the YOLO effect being applied to wedding cakes! Those couples who have postponed their date so that they can have the restriction-free wedding of their dreams are going to want a showstopper. Even with micro-weddings, many couples can now allocate more funds towards their cake to treat the people who can attend.” – Elizabeth Solaru, Elizabeth’s Cake Emporium