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Get inspired for confection perfection with these fresh wedding-cake ideas and cool new trends from three top pastry pros.
Modern Wedding Cakes
"The topsy-turvy thing is becoming a bit passé, so instead, we're starting to do column cakes made of tiers that are all similar in size but stacked offset to hang off of one another. It's a beautifully terrifying effect!" -- Robin Martin of Gateaux, Inc.
"I've been incorporating more black icing in the form of piping and accents; it's very elegant for a black-tie event. Black enhances any color and looks great with white, gold and silver, and also with shades of pink." -- Ron Ben-Israel of Ron Ben-Israel Cakes
"Couples are using modern, elaborate graphics in their printed elements -- invitations, menus, place cards and programs -- and they're now wanting to infuse these patterns into their cake to tie the whole wedding design together." -- Liz Shim of Eat Cake Be Merry
"In past years, we were meticulously copying lace and embroidery from wedding gowns to replicate this on the cake; now we're doing a lot of cakes inspired by letterpress invitation patterns instead." -- Robin Martin of Gateaux, Inc.
"Green and brown color schemes have become more popular for cakes: They deliver a meaningful message to guests and perfectly complement the environment of an outdoor wedding." -- Liz Shim of Eat Cake Be Merry
"We're moving away from excessive piping on cakes and concentrating on icing molding instead. We try to bring magnificent architectural details into the design -- especially if the wedding's taking place at a landmark hotel, like the Plaza in New York -- and often add gilded elements or blingy icing 'jewelry' for lots of sparkle." -- Ron Ben-Israel of Ron Ben-Israel Cakes
"For a chic cake, consider an all-white 'blank canvas,' such as a pleated white cake, with one oversized ruby-hued flower." -- Liz Shim of Eat Cake Be Merry
"Lately we've done so many tiny frosting versions of couple's dogs to accent the cake, that we've started to charge $50 per pooch, with 100 percent of that fee going directly to the ASPCA." -- Robin Martin of Gateaux, Inc.
"I'm designing cakes that are constructed as boxes or containers, but rather than being stacked on top of each other in a traditional manner, they're placed next to each other in an artful composition." - Ron Ben-Israel of Ron Ben-Israel Cakes
"There's a lot more variation in the shapes and heights of cake tiers rather than one uniform look. We've done hexagon, blossom or oval shapes in combination with circles and squares; you can also consider choosing tiers that are higher than the standard four inches. We're especially loving the delicate, sophisticated look of tall and narrow cakes." - Liz Shim of Eat Cake Be Merry
More on Wedding Cakes:
- All-American Wedding Cakes
- New Ideas for Cake-Cutting Songs
- Wedding Cake Traditions
- How to Save the Top Tier of Your Wedding Cake
- Wedding Cake Gallery
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Reader comments (Page 1 of 1)
Those are some incredible Http://www.cakedecoratinginfoguide.info looking cakes they are like and art form they look too good to eat.
Wow! That looks awesome! Now to pick out the dress! Http://www.weddingdressexpert.com
Now I want to get married again, just to have one of these FABULOUS cakes. And they are using so many new delicious flavors in wedding cakes nowadays, not just the same ol' boring vanilla. My only problem would be picking a design out of all the possibilities. I like the one of the multiple 'packages.' You could have each one a different flavor.
I wish The Cake Boss and Ace of Cakes would do more of these instead of all the 'cutesy' things they do, trying to make their cakes into other objects.
tacky !
Great ideas! I love elaborate cakes. Although I personally would forgo the flowers and would use a gorgeous Swarovski monogram cake topper instead!