Looking for ideas to make your wedding menu more exciting? Guest blogger Fay Millar of Pink Rose Cakes reveals the latest trends for 2013.
It wasn’t so long ago that the wedding cake was simply a three-tier, royal iced fruit cake, no negotiation.
Then wedding cakes underwent a bit of a transformation, the use of sponges instead of fruit, fondant icing instead of royal became accepted. Cakes got bigger, bolder, even wonkier.
Now many brides are going even further and opting not just for a cake as their reception centre piece but wedding dessert tables adorned with all manner of sugary naughtiness for their celebrations.
They are set to be a big trend for 2013, perhaps even rivaling cupcakes in their growing popularity amongst savvy, fashion-conscious brides.
As with many trends dessert tables started in the States and spread around the world. The idea that you could have a table laid out with a plethora of cookies, macaroons, miniature cakes, cake pops, sweets and popcorn is wonderfully decadent.
On other occasions it might seem a tad too opulent but at weddings they are a brilliant accompaniment to the main cake and a great way to offer guests something visually pleasing as well as alternative to nibble on.
They can also be themed to fit in with wedding itself with everything from chic Parisian black, white and pink tables to rustic, country-style ones with cascades of delicately iced cookies in shades of coffee, cream and ivory.
For the serious cake lovers out there it is also an opportunity to have a second boutique style cake which mirrors the wedding theme.
Normally two tiers, these cakes are much smaller in scale than the main wedding cake but provide the perfect focal point for the dessert table itself and offer the bride and groom another chance to ‘cut the cake’.
From a practical point of view, they can provide extra cake for evening guests or those who just want an extra slice.
The only difficulty is in choosing exactly what is to go on the table, the list of possibilities is deliciously long….
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