Wedding cake trends 2013

Looking for inspiration for your wedding day? While a certain amount of stress is inevitable in planning your big day, there’s plenty of fun to be had when choosing the wedding cake of your dreams.

Ruffle wedding cake by Pink Rose Cakes

Ruffle wedding cake by Pink Rose Cakes

Here, Fay Millar of Pink Rose Cakes reveals the hottest trends for wedding cakes this year.

What’s new in 2013

With the renaissance in home baking and the surge in popularity in television shows like the Great British Bake Off, it is hardly surprising wedding cakes have undergone a bit of a transformation too.

2013 is an exciting year for cakes with more variety available than ever from hugely popular vintage designs to more avant garde creations, and the styles brides are picking are changing all the time.

But there are certain key trends which are proving particularly fashionable.

Ruffles, ruffles, ruffles

Ruffles are huge this year. Wherever you look there are cakes decorated in the most gorgeous soft folds of icing in every imaginable colour, from crisp whites and soft ivories to bolder pinks and reds.

Ruffles are great because they are not perfect, they don’t all look the same, but they do lend a softer, more romantic look to cakes.

They are a perfect addition to the whole vintage theme which is still going strong with lots of lace effect piping and antique jewellery adornments.

Naked cakes

There certainly seems to be a more laid back, DIY feel with many wedding cakes at the moment, even if they are anything but.

It is probably why the so-called naked cake has seen a meteoric rise in popularity during 2013.

Naked cakes are simple tiered cakes but without the fondant icing and decoration on top. You get the sponge cake underneath and nothing else, which can then be dressed up with fresh seasonal fruit or flowers.

Tiered, vintage style cake by Pink Rose Cakes

Tiered, vintage style cake by Pink Rose Cakes

Bold is beautiful

At the other end of the scale though, some brides are choosing increasingly bolder cakes with lots of artistic hand painted images and detail, different-sized tiers or single piece decorations that really pop.

Pastels and a bird-theme

Pastels are still popular and mint is going to be massive this year but also in the offing are more bird-themed cakes – vintage bird cages, nests, hand painted scenes and Iced Wedgewood-style bird imagery.

Fay Millar is Creative Director of Pink Rose Cakes. Find out more about cake designs from the website: Pink Rose Cakes or visit them on Facebook.

Find out more about weddings and honeymoons in the Indian Ocean

Visit our website to find out more about each of our 7 resorts in the Indian Ocean, and discover more about destination weddings and honeymoons with Constance Hotels & Resorts.

Plan your escape to the sun

With the new year just around the corner, take some time out to start dreaming up your next holiday in the sun.

To get you in the mood, here’s the beautiful beach at Constance Halaveli, Maldives. Visit our website to find out more about luxury holidays in the Indian Ocean.

Constance Halaveli, Maldives

Constance Halaveli, Maldives

Top luxury gifts for Christmas 2012

Get inspired with our round-up of some of the finest luxury gifts available this Christmas.

Gift wrapping, photo by Mags Cat

Ribbons, photo by Mags Cat

Vanguards of luxury style, Harper’s Bazaar bring you the ultimate Christmas gift guide, featuring the sought-after soft tote bag by Victoria Beckham and a special bottle of Bollinger vintage 2000.

Condé Nast Traveller has filled its digital hamper with some of the most covetable and quirky travel accessories for this festive season.

Net-a-Porter comes up trumps with its fabulous new gift guide, edited by those in the know including supermodel Claudia Schiffer, fashion director Caroline Issa and personal trainer to the A-list, Tracy Anderson.

And if you’ve got somewhere to go and nothing to wear, head to Style by Kling produced by Elin Kling, one of the most influential fashion bloggers around right now.

 

 

Constance Halaveli and Moofushi named top luxury resorts in Maldives

Constance Halaveli and Constance Moofushi have been named as top luxury resorts in the Maldives by A Luxury Travel Blog this month.

Constance Halaveli, Maldives

Constance Halaveli, Maldives

‘Sparkling with a thoroughly-deserved 6* reputation, the Constance Halaveli Resort is tucked away in its own private hideaway, perfect for a romantic getaway or a relaxing family holiday…

…Casual elegance is what Constance Moofushi Resort is all about. Deliberately veering away from what’s fashionable in favour of a more timeless, natural luxury, the resulting atmosphere here is peaceful and relaxed: wander around shoeless between your villa and the stunning beach and surroundings, or relax on your private hammock.’

Read more of the article ‘The Top 3 Luxury Resorts in the Maldives’ by Alexandra Matts on A Luxury Travel Blog.

Find out more about Constance Halaveli and Constance Moofushi on our website.

Constance Belle Mare Plage at the MLA Black Box Culinary Challenge in Tasmania, Australia

After the victory of our Constance Belle Mare Plage team at the top culinary contest on Mauritius, the 4 winners are heading to Tasmania to represent Mauritius at the international MLA Black Box Culinary Challenge, from 20-27 May.

Team going to MLA Black Box Culinary Challenge

The team heading to Tasmania

Last October 2011, out of a total of 9 teams, Constance Belle Mare Plage won the best table set up and was overall winner of the Black Box Competition local event which marks the International Chefs’ Day and organised by the Mauritius Chefs’ Association.

Constance Belle Mare Plage will be represented by:

  • Patrick Travady, winner of 5th edition of the Culinary Festival Bernard Loiseau, ex sous-chef and technician at the fine dining Blue Penny Café restaurant of Constance Belle Mare Plage. Patrick has participated in several culinary competitions and is very efficient and pro-active. Since 2010 he has been Assistant Chef at the Deer Hunter restaurant.
  • Aundoo Kainat exudes Mauritian hospitality and has mastered Mauritian culinary techniques with great humility. She also enjoys new challenges in cooking. Honest and passionate about what she does, Aundoo’s participation in this MLA Global Final is a golden opportunity towards her career goals.
  • Nitisha Ghunsam is responsible for desserts at the Blue Penny Café Fine dining restaurant. Devoted and loyal in her work, she also won the MLA Black Box Chef’s Challenge in 2009. Nitisha is very motivated to take part to such a competition.
  • Jean Jerry Kevin Hook took part in the culinary competition ‘Super Chef’ and in Culinary Festival Bernard Loiseau. He is hard working, helpful and very determined. Good at interacting with guests and creative, this is a great challenge for Jean to be involved with.

The idea behind the competition

Constance Belle Mare Plage, Mauritius

Constance Belle Mare Plage

Fifteen years after its inception, MLA’s Black Box Culinary Challenge has influenced more than 3500 young chefs around the Asia Pacific region helping lift their awareness and appreciation of Australian beef, sheep meat and goat meat.

Supported by the local chefs’ association in each country, the MLA Black Box Culinary Challenge has become the envied arena for showcasing quality products to a focused target market of current and future 5-star chefs and food service/trade buyers around the world.

Meat & Livestock Australia and other co-sponsors have successfully organised over 86 Black Box Competitions since 1996.

How does it work?

Each event targets 8 to 16 teams from five star hotels, restaurants, hotel/catering schools, clubs and airline catering. Teams are given a Black Box filled with mystery ingredients including prime Australian beef, sheep meat or goat meat as well as seafood, spices, fruit and vegetables, dairy products and stocks.

The teams are given one hour to devise a 4-course menu using all of the ingredients. The teams then take away their box of ingredients to a pre-arranged venue to prepare the meal. The 4 courses are judged by a panel of international chefs prior to being served to approximately 200 guests at a gala dinner event.

Points are awarded for taste, skill, creativity and artistic merit. Special awards are given for Best Main Course and Best Table Display. All teams receive a certificate of participation. Gold, Silver and Bronze level certificates are awarded based on the standards achieved by the team, and the top 3 winning teams receive Gold, Silver and Bronze medals and cash awards.

Competing Teams

  • Mauritius- Constance Belle Mare Plage
  • Vietnam – Equatorial Hotel Ho Chi Minh City
  • Egypte – Inter Continental City Stars Cairo
  • Philippines – Makati Shangri-La Manila
  • UAE – The Address Downtown Dubai
  • Singapore – Royal Plaza on Scotts
  • USA – Mitsitam Native Foods Café Baltimore
  • Indonesia – Bulgari Hotel Bali
  • Malaysia – Mandarin Oriental Kuala Lumpur
  • Thailand – Thailand Culinary Academy Bangkok
  • South Korea – Westin Chosun Hotel Seoul
  • Cambodia – Topaz Restaurant Phnom Penh
  • Hong Kong – Hong Kong Jockey Club Derby Restaurant
  • China- Inter Continental Beijing Beichen
  • Australia – The Henry Jones Art Hotel Hobart