Chef Janusz Zrodlowski, owner of Elegant Bakery, wants the bride to consider where the cake will be placed in the reception room. “If they give me some room in a corner, no one will see it. The wedding cake is the reception showpiece. If the cake is elegant, it gives the guests a good feeling,” he says. Dennis Meyer, owner of Das Meyer Fine Pastry Chalet, is promoting the idea of using cakes as centerpieces on the tables. “We go with a smaller cake. It’s an elegant conversation piece. When it’s served, you can have a small or large piece… with chocolate, amaretto or strawberry flavors.”
Once again, Pinterest sparks ingenuity. Michael Berk, Director of Catering, Four Seasons Denver, states, “Pinterest has opened the wedding couples’ options up tremendously. Notably, the classic Quilted Cake seems to be very popular…as well as the fun and attractive Ruffle look.” Kathleen Davia, Executive Chef and owner of Gateaux Pastries, would agree. “Pinterest plays a big part this year in putting the whole wedding together. Ombré (shading) is popular. Chevron design is big. Textured butter cream is a rustic look. Ruching and sashes we replicate with fondant,” she says. Brides like to employ a feature of their wedding dress in the cake.
Berk also mentions ombré, “Starting with one color such as a deep red and transitioning up the cake to a light pink or vice-versa, is also very popular. Cupcakes have lessened in popularity. There is a movement towards multiple smaller cakes. We are seeing a trend
of mini-cakes for all guests to receive.” Chef Janusz sees similar styles from last year as the gown design is still popular or using an accent from the dress. “I still use the crystals, white and pearl are popular. Unique, different-shaped cakes are not so popular. People may be tired from too many shapes,” he says.
Geena Urbina, Director of Catering & Conference Services at Four Seasons Resort Vail relates, “With the trends of Downton Abbey and Boardwalk Empire, a lot of lace accents, feathers, pearls, rich reds and blacks are being incorporated. Also big is back, small weddings are opting for faux layers to create a dramatic cake even for an intimate crowd. Also is the resurgence of classic elegance. Clean lines, fondant, subtle hues, but with a touch of shimmer. And instead of flowers we are seeing herbs and succulents.”
Meyer sees more of a contemporary approach. “Burlap around the side used as a band. [Brides] love these real large flowers like peony or anemone. We created a large flower cascading down three tiers of the cake for a 3-D effect,” he states. More on flowers, Davia adds, “Peo
ple aren’t doing so many fresh flowers, so we’re using fondant.” Chef Janusz would agree, saying that, “It’s best to make separations with tiers, if you stick fresh flowers to the cake it will be a mess.”
Davia also relates, “The biggest trend is the gluten-free option. I get a lot of requests for that. At least a third of my cakes are gluten-free. Civil unions are also a big change.”
Urbina adds,”Rustic chic was a hot trend for our mountain brides last year. Textured butter cream, woods, wildflowers, cake layered in mason jars and more. This trend is definitely still around, and we love it!”
Meyer suggests “For more upscale, a damask imprint on rolled fondant, painted or sprayed on, goes well with black and white. Chevron and Swiss dot look well, too.” And here comes technology as Berk relates, “QR codes can be used on welcome amenities or cakes, where if a guest clicks on the QR code, it can open up to a thank you message from the bride and groom.”
Joy Lawrance is a freelance writer living in Golden. She writes regularly for the Colorado Expression family of magazines.
Daniel Junge is a documentary filmmaker, director and won an Academy Award and 2 Emmys for his film "Saving Face." Learn more in recent CE!