Luxury Wedding Cakes – Wedding Cake Trends 2021/2022

Everyone loves a good trend, don’t they? And wedding cakes are no different. So today we are going to look, briefly, at wedding cake trends for 2021/2022.

Generally trends take longer to emerge and change in weddings than most areas. This is because weddings are planned over many months, even years. And there are also a lot of traditions within weddings that people don’t like to mess with too much.

Now I think it’s safe to say that most people are no longer planning a 2020 wedding, for the obvious reasons we don’t need to go into here. But I have noticed that lots of people are using this time to plan their 2021 and 2022 weddings. And it’s the perfect time to do it. Just remember that you’re going to be competing with all the 2020 couples who have had to postpone their weddings to 2021/22 dates. So my advice not to leave it too long to book a supplier you love is even more relevant now.

wedding fair display
Trends often start at wedding shows

 

Having said that trends within wedding take longer to change. One area within weddings where trends do come and go more quickly, is the cake.

The days of the wedding cake being a rich fruit cake coated in thick marzipan and rock hard royal icing have long gone! Although, saying that, fruit cake as one of the tiers is starting to creep back. And this is the thing with trends, they often revisit what came before, but add a contemporary spin.

With all of this in mind, what can we expect to see from wedding cake makers over the next year or two?

 

Back in 2018 we started to see a move away from the traditional wedding cake as an actual cake. Replaced with cheesecakes, cheese stacks and even pork pies! Thankfully this trend didn’t last. Although the stacks of cheese and pork pies are a great buffet idea.

The wedding cake if firmly back where it belongs. But it isn’t a plain white tower that fades into the background anymore. And this brings me to my first trend for 2021/22

 

Colourful wedding cakes

It’s long been a thing to use a coloured ribbon around the base of the cake, or the cake board, to match the wedding colours. But why stop there? These days you can have the icing in any colour you could think of. And I can colour match to your exact colour scheme. You can also paint on cakes. The trend for the watercolour effect on wedding cakes is one I can see becoming bigger too. It’s a great way to bring your wedding colours into your cake in a more imaginative way.

wedding cake with bright colours cake
A very personal wedding cake with bright coloured buttercream.

Dramatic wedding cakes

Think black wedding cakes. Yes, I said black. A black wedding cake can look stunning, and really add that touch of the dramatic, especially if you don’t want a fully themed wedding, but do want some statement touches. If you don’t want black then maybe introduce some interesting and unusual textures like the concrete or stone effect. A real talking point for your guests.

black wedding cake with fresh flowers
Stunning black wedding cake

Personalised wedding cakes

Bring some of your personality into the wedding with a personalised wedding cake. Of course the double sided wedding cakes have been around a long time. They were cute when the trend first started, but can look naff if not done just right. Forget those. Instead think back to what I said about hand painting on cakes. Or what about a hand cut stencil to match a design you may have on your stationary? As this would be a one-off design it would be truly yours.

wedding cake with hand cut stencil
A hand cut stencil to match the wedding stationary.

Floral wedding cakes

Now if you know me, then you know that I adore sugar flowers. But there are lots of alternatives without using fresh flowers (which can come with a health warning). Wafer paper flowers are a great alternative to sugar flowers, and something I predict becoming a new trend for wedding cakes. Then there are pressed and dried flowers. Dried flowers like roses and lavender can looks beautiful, and smell nice too. Plus they are already dried, so you can keep them afterwards. I also love to press edible flowers. Because they are edible, they can be put directly onto the cake. For 2021/22 I can see dried, pressed and wafer paper flowers overtaking fresh flowers on wedding cakes.

white wedding cake with pink sugar flowers
Classic sugar flower wedding cake

Staying around

There is one wedding cake trend I can see staying around.  I’m talking the semi naked cakes and buttercream cakes. I think these are going to stay around for a while yet. But with a twist. Remember what I was saying about fresh flowers on cakes maybe being replaced? I certainly think this is a good idea on semi naked and buttercream cakes. And once you move away from fresh flowers, you open up a whole world of possibilities, dried or dehydrated fruits and foliage for example. Buttercream can also be tinted many colours, and can be piped into amazing flowers and other designs, it can also be textured in many different ways. Then there are wafer paper flowers and foliage.

semi naked wedding cake with fresh, edible flowers
Semi naked wedding cake with edible flowers

 

So there you are. A brief waffle on what I think we are going to be seeing in the wedding cake world over the next year or two. Get creative with your wedding cake design and let your personalities shine, give your guests something to delight the eye, not just the stomach. And remember, the cake is one of the most photographed things at a wedding, so make sure it’s worthy of all the attention.

To get in touch about you wedding cake click HERE

Luxury Wedding Cakes – Why are there dowels in my wedding cake?

Welcome back! Today we are going to go inside your luxury wedding cake to explore what makes it stay standing, and keeps it structurally sound.

Dowels.

Something you may have noticed when cutting your luxury wedding cake (or any tired cake) is the presence of dowels.

Dowels are usually some form of plastic or wood, and are inserted into each tier of cake to support the one above. I prefer to use a recyclable plastic straw, that is hollow. This is because the solid ones can cause issues with displacing the cake, causing cracks on the outside.

white and gold luxury wedding cake with sugar roses
Every wedding cake needs to support itself

Why have dowels?

The main function of dowels is to provide stability and support. Even though sponge cakes aren’t really that heavy compared to fruit cakes, they are quite delicate. A sponge cake won’t take the weight of another cake for very long.

If you have ever watched Bake Off when they haven’t used dowels, you’ll have seen the collapsing results! And their tired cakes are only out for a short time. Many times my husband has laughed at me for shouting ‘DOWELS PEOPLE!!!!!’ at the tv.

I have occasionally been asked why the dowels have to be there, as they get in the way when the cake is being cut up. Well yes they might, but if you didn’t have them, then you wouldn’t have a three or four tier wedding cake for very long!

Do dowels cut down the amount of usable cake?

I do take this into account when working out how big your wedding cake will need to be for the numbers it’s got to serve. In reality you’ll only be losing about six or seven servings in a three-tier wedding cake because of the dowels. And as we recommend ordering the cake for 10% less than the full number of guests, then it won’t make any difference.

You will also notice that there will be a cake board of some kind between each tier of your wedding cake. Again I have been asked why they are needed when the tiers sit on top of one another.

luxury wedding cake sizing chart
This is the chat I use to work out the size of your wedding cake

But the board it there for two reasons.

Firstly if there wasn’t a board, then the dowels would just push up into the tier above and wouldn’t give enough support. By having the board, you are giving something solid to rest on the dowels. Secondly the cake will need to be handled, and having a board means it can be lifted and carried safely, without fear of damaging the cake.

Types of dowels

I mentioned above about the types of dowel I use. But there are different kinds, and each cake maker will have their preferences.

I prefer a thick, hollow plastic straw type. Sometimes called pollydowels. And a wider straw that the pollydowel sits inside. I see this as a ‘belt and braces’ method.

Now I am aware that plastic isn’t the most popular thing, and I try hard to limit the amount I use. The cellophane I use to wrap some cakes for transport is 100% compostable for example.

I am always on the lookout for a better option for dowels. But, for now, the only other option is solid wooden or solid plastic dowels. And these come with their own issues.

The main problem with a solid dowel is that it displaces the cake as you push it in. Where the hollow straw type doesn’t, the cake simply fills the void and creates extra stability. The other problem with the solid wooden ones is cutting them to the correct height. A dowel needs to be cut to a whisker above the top of the cake it is going into, and this is a lot harder to do with wooden ones. They have to be sawed or cut with heavy duty cutters, running the risk of sawdust and splinters. Not ideal I think you’d agree! And the solid plastic ones are not much better.

luxury wedding cake with glass separator
Even with a separator the cake will still need dowels

But what about the thick paper straws I hear you ask?

Sadly they are not an option as cake dowels at the moment. Although they may work for cake pop sticks.

This is because paper absorbs moisture. So paper straws will start to absorb the moisture in the cakes and the fillings. Eventually becoming soft and they then start losing their strength. This defeats the purpose of a dowel.

I very much hope there will be a paper alternative, eventually, that can be used without going soft. But, for now, I will carry on using the pollydowels. They can be pulled out of the cakes and recycled, which is something. And you can speak to your venue or caterer and ask them to do that for you. I am also always looking for a compostable/biodegradable plastic option. So of they do get thrown away they will at least do minimal harm.

If what the dowels in your wedding cake are made of is important to you, then do discuss it with your wedding cake maker. We will always be happy to go through all the available options with you.

To discuss dowels with me, or any other aspect of your luxury wedding cake, click HERE

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Luxury Wedding Cakes – How to get the most from your consultation

One of the fun parts of planning your wedding are the consultations.

These are the meetings you have with your chosen suppliers to talk through all your ideas. And, in my case, taste cake samples to choose your cake flavours, yummy!
Most wedding suppliers will offer some form of consultation. Either face to face, skype or phone calls. Meeting your suppliers at wedding fairs and shows is great, but you often don’t have very much time. And it can be busy and loud, with lots of other people also wanting to chat to them. So booking a one to one meeting is a good idea.

Clovelly studio
My Clovelly Studio

Now there may be a charge for one to one consultations. I had to bring in a charge after I was getting taken advantage of too many times, which was sad. The way I do it is that I charge £50 for a personal consultation at Clovelly, or The Wedding Gallery, with three flavours of cake to try, but that is offset against the cost of the cake if a booking is made. So, in fact, the consultation won’t cost you anymore if you’re booking. And if you have already booked then it’s already included.

So how do you get the most from your consultation?

images of the wedding gallery
The Wedding Gallery

Allow enough time.

I don’t put a time limit on my consultations, but they are usually up to an hour. Allow at least an hour so that you don’t feel you have to rush through things to get to another appointment. If you have to meet with several suppliers in the one day, then see if it’s possible for them to come to you at a café or even your wedding venue. I have done this a few times for out of area clients.

Take your mood boards etc with you.

These are really helpful to give us an idea of the overall feel and style of the wedding, not just the wedding cake. And if you have Pinterest boards then maybe invite your suppliers to join them, then we can see live updates as your ideas change. The chances are that you have already been chatting to us about the type of cake you have in mind, but seeing the inspiration pics makes sure we are on the same page. Same with colour swatches you might want us to match with, if you can bring those and let us keep them, that will ensure we get the colour match just right.

sea blue wedding cake
The colours on this cake matched the bunting behind it

Have a think about the things you want to ask.

This may sound obvious, but how many times have you been in any kind of meeting and only remembered to ask half the things you wanted to? I know I’m guilty of doing this! And we will have a checklist of the information we need to gather from you. Usually this is just confirming things we will already have discussed via email or over the phone, but it’d good to double check these things. So if there is anything you want to ask about, the jot that down. And remember, there’s no such thing as a silly question.

Make notes.

Again this might sound obvious, but often people don’t do it. I had a phone call once from a lady asking if I was the coconut and lime cake lady? She had seen me at a wedding fair and loved the coconut and lime cake, but hadn’t noted down which cake maker had made it. So a few weeks later when she was ready to start booking the cake, she couldn’t remember who I was, just the cake. Luckily I was the first cake maker from that fair that she called, or that might have got embarrassing!

What we will need to know from you.

The consultation is mostly about you, your needs and how we can help. But there will be a few things we need to know from you too. Most of these we will likely already have discussed, but we will confirm everything at the consultation. So I will check the time of the wedding, so that I know what time will be best for me to deliver. Is there a contact at the venue who I will need to find when I arrive? Or if you’re using a wedding planner or coordinator then it will be useful to have their details. If you are having fresh flowers on the cake, then who is your florist? Then I can liaise directly with them and save you a job. I’ll also confirm any dietary requirements, you may not have had confirmation of these when we first started talking. I’ll check the numbers the cake is for to make sure the cake ordered is still going to be the right size. And that you still want the same flavours and colour scheme.

Design.

The consultation is a great time to start designing your wedding cake. Although I can do sketches and email them through to you, it’s always good to sit down and design it together. So bring with you anything you’d like including in the design. I once had some lace from the brides dress and replicated that pattern. And a few times I have hand cut a stencil to match the design on the wedding stationary. I am often asked to colour match a swatch of the bridesmaids dress or a ribbon trim. These things always help make the cake really personal.

gluten and dairy free wedding cake
The stencil for this wedding cake was hand cut to match the stationary

Top tips for getting the most from your consultation:

1/ Allow at least an hour for a one to one consultation. You’re paying for it, so use all the time available to you.
2/ Make notes and ask questions. There is no such thing as a silly question. So ask us whatever it is that is worrying you, or that you want to clarify.
3/ Bring notes. Bring with you a list of all the things you want to ask, and anything you want to discuss.
4/ Pinterest and mood boards. Bring with you anything you have that will help with the design process. Either a physical mood board or scrap book, or links to Pinterest or Instagram.
5/ Have fun! This is one of the best parts of the wedding planning process. So don’t stress. Relax and enjoy discussing your wedding cake and tasting the samples. We won’t put you under any pressure to make any decisions there and then.

And if you have a consultation booked with me, then I look forward to seeing you soon!

If you want to get in touch about your wedding cake, click HERE

Luxury Wedding Cakes- Does Wedding Cake Size Matter?

Does size matter?

Now stop giggling at the back! I’m talking about your wedding cake size!.
In my last post I talked about the things that seem to stress couples out when it comes to the cake. Making sure you order the right size of cake seems to be one of the biggest worries. Understandably so, I mean you don’t want to seem mean, but don’t want wasted cake either. And the chances are you’ve not ordered a wedding cake before to know about serving sizes and cutting guides.
This isn’t anything to worry about though. Your cake maker knows the drill, and we know how to work out what is the best size cake for the size of wedding. Really all you need to do is give us the number of guests you want the cake to serve.

sizing chart
The sizing chart I work from

Which brings me to another issue.

When to serve the wedding cake?

Traditionally the cake was cut and served after the speeches, at the end of the main wedding breakfast. If there was any left, then it would be offered to evening guests as part of the buffet.
These days though many couples want to wait to cut the cake in the evening. Personally I like this idea, as it is a big part of the day, and something the evening guests would usually miss out on. Cutting the cake in the evening includes all your guests in that special moment. However, cutting and serving in the evening will mean you need a bigger cake for the extra numbers. And what if you want to serve the cake as dessert? AHHHHH!
Okay let’s breathe. It’s only cake (did I really just say that??).
One option to solve the issue of the evening guests missing out on seeing the cake is to do the cake cutting photos after the speeches, but don’t have the cake taken away and cut. Instead leave it until all the evening guests have arrived and seen it. Then give the venue the nod to take it off and cut and serve. You could even do the cake cutting again for the evening guests, why not?
Basically what I’m saying is to forget the traditions surrounding when you should cut and serve the wedding cake. Do it as and when it feels right for you.

cutting the cake with a sward!
You can use a knife!
traditional cake cutting
See, you don’t have to use a sward.
the cake cutting is a special moment
I will always love this cake cutting pic!

Myth Busting.

Now I think we should quickly bust the myth that serving the wedding cake as the dessert will lower costs. Realistically this often isn’t the case. When we work out the size of cake you will need for you 100 guests (number just to illustrate) we will be basing that on the industry standard of a 2x1in portion. In other words a finger size portion you might serve with the after dinner coffee, or as part of a buffet. If you want to serve as dessert you’re going to want much larger portions, maybe even twice that size, but at least 2x2in. And you will also need enough cake for every guest, rather than the usual rule of thumb that 10% won’t eat any. This is going to mean a much larger cake to accommodate the larger portions, and numbers, and make sure there’s enough. Obviously this also means the cost of the cake is going to rise quite considerably. Plus the venue, or caterer, might charge you for serving someone else’s food, as they will be using their cutlery and crockery to serve the cake, and then wash all that up after, plus the service time. Add all that up and it’s not necessarily going to save you any money. But it will mean that all the cake will get eaten, and you won’t have to worry about wastage.

cake cutting guide
Cake cutting guide

Back to size, as this is what this post is mainly about.

When I talk to couples at wedding shows they often think they can’t book the cake because they aren’t sure yet exactly how big it needs to be. This is another myth. And it can often mean you missing out on getting your preferred cake maker because you’ve waited until all the RSVPs have come back before getting in touch. A rough idea on size is all we need at the very start. And if you’ve booked your venue then you already know the kind of size your wedding will be. That’s enough for me to give you a starting quote to base the booking fee on (I work on a 25% booking fee) Then we can up or down scale the cake size later if you find you need to. A good rule of thumb is to take the number of guests on your list and reduce it by 10% when booking the cake, as mentioned before. Although it will need to be for 100% of your guests if serving for dessert.

The Showstopper.

But size isn’t just about the numbers, it’s also about the look. And adding the WOW factor.
The cake is, without doubt, one of the stars, a showstopper. And often the most photographed thing after the couple, and the dress. So you may want something big and impressive, even if it’s only going to be a small wedding. How to do this without having lots of wasted cake? Firstly will it be wasted? The tradition of keeping a tier of the wedding cake for a christening is starting to come back. Or maybe for your first wedding anniversary? You can do this with fruit cake of course, but also with sponge. Sponge cake freezes really well, you’ll just need to give the fondant (if using) time to dry out as it will go sticky as it thaws. You cake maker will advise you on the best ways to store your leftover cake. Then there is the other tradition of posting cake to people who couldn’t make it to the wedding, something else you may wish to do if you have cake left. If none of these are options, then there are dummy cakes. Dummy cakes are used for display cakes for shows and photo shoots etc, but they can also be used to add height and size to a real cake. Now they are usually polystyrene, however I will happily take them back and reuse them in my display work. I reuse my dummy cakes over and over, I can’t remember the last time I bought any!

This showstopper only had three real tiers of cake.

The opposite can also be an issue.

You have a lot of guests to feed, but want an understated wedding, so don’t want a huge cake. Again there is a solution. Cutting cakes. A cutting cake is a simplified version of the actual wedding cake. Usually a square or A4 size cake in the same flavours and with a covering of the chosen icing, but without all the decoration as they won’t be on show. These are kept in the kitchens and cut up by your venue when they take the wedding cake away to cut, then it’s all served together. No one will know which is wedding cake and which is cutting cake.

Top Tips.

So my top tips for getting the wedding cake size right;
1/ Don’t wait until you have all your RSVPs back before booking your cake. Rough numbers are all we need to get the ball rolling.
2/ Decide if you want to serve the cake as dessert or as part of the buffet/with coffee. This will make a difference to the size of cake you need. Just let your cake maker know.
3/ Don’t worry about leftover cake. Sponge cake freezes well, and fruit cake keeps for months.
4/ You can have a showstopping cake even if you don’t need one. Again just discuss this with your cake maker.
5/ You can have cutting cakes for the venue to serve should you want something simpler and smaller, but have lots of guest to feed. This works especially well for large evening receptions after a smaller wedding.

To get in touch about your wedding cake, click HERE