They look too pretty to eat, but that won’t stop us from slicing into these awe-inspiring cakes.
Back to Buttercream
After taking a backseat to fondant-covered cakes, buttercream textures are in demand again, says Erica O’Brien of Erica O’Brien Cake Design in Hamden, Connecticut. “Brides are liking the more organic finish that you get from traditional buttercream,” she says. What keeps these cakes from being stuck in the ’80s are contemporary colors for the blooms and different textures.
Ooh, La La!
Speaking of frosting, sometimes you just don’t need it. “Naked” cakes, which are unfrosted (or partially frosted) and simply adorned with berries or fresh flowers, are trending from coast to coast — and at both relaxed receptions and more formal affairs, says Nataly from the Great Dane Baking Company in Long Beach, California.
Hand painting is another versatile trend, lending itself to a bohemian vibe or something more luxe and elegant. This is a great way to pick up the motif of your dress or your invitations (especially if they’re also hand painted). Or try it just for the wow factor.
No doubt couples have a more sophisticated palate these days. A vanilla cake just won’t do anymore, says O’Brien. One of her most requested flavors for 2016 is salted caramel. Others on the rise: white chocolate mousse, lemon, champagne, lavender-vanilla, apple spice, green tea and chai latte.