courtesy of marthastewart.com
A girlfriend at work (holler for a dollar, Carolyn!) sent me a link on deconstructed wedding cakes last week, and I have to admit, it had my mouth watering for cake before the sun could rise and you could question, “Cake, for breakfast??” With all the new (not necasarily improved) but super fun ways brides are choosing to divy out dessert on their big day, I was sooo glad to see deconstructed wedding cakes as one of them!
And don’t let the chunky, clunky name fool you, because these beauties are anything but! Not only can the sleeker, chic’er cakes have a crisper, cleaner look, but they can also be filled with a countless number of flavors, which their larger versions are often times limited to! Um, hello?? More cakes to sample?? Yes, please!!
Whether a bride chooses to do each cake a different flavor or a select a specific amount of tantalizing tastes to divide between the masses, these deconstructed darlings have an abundance potential that will have your head spinning. Some brides even choose to double them as centerpieces, which encourages guests to mix ‘n’ mingle while trying to uncover which table has the BEST flavor!
Oh, and did I mention that the cost for these un-tiered dreams can be significantly, less? Yeah, add that to the win column too, ladies! Haha! Check out below for even more, mouth watering examples!
Stick with the same theme and shape for a more uniform look…
courtesy of theknot.com
Play with textures, sizes and shapes to really create a unique look…
courtesy of bridalguide.com
Decorate your deconstructed cakes in theme or according to the season…
courtesy of projectwedding.com
When doubled as centerpieces, disassembled cakes encourage guests to get up and move about…
courtesy of baileysbrides.blogspot.com
Ideal for creating a rustic, do-it-yourself ambiance…
courtesy of featherlove.com
July 26, 2011
Wedding cakes have long been a testament to the staying power of bold colors, ruffled tiers, manufactured fondant and intricate designs. However, we are currently seeing a shift in these eccentric trends as the modern bride becomes a less fussy breed. As weddings themselves scale back into more relaxed and casual affairs, the cakes are seemingly following suit, as couples opt for cleaner lines and better taste.
Butter Cream Dreams – For a while, this frosting favorite had taken a back seat to fondant’s flavorless yet smoother form. But many couples feared that they were compromising taste for aesthetics; hence, the return to butter cream. Brides now – more than ever – are embracing the charming untidiness of this cake trend in order to pump up the taste volume and give a nod to vintage chic!
photos courtesy of marthastewartweddings.com (center and right) and design-wedding-cakes-pictures.blogspot.com (left)
(Oh! Oh! Oh, oh, oh!) The White Stuff – A revival that goes hand-in-hand with its butter cream counterpart, the infamous all white cake evokes a more naturally frosted look. Concentrated in a polished appeal and textured trends, these clean looking cakes are generally always backed with their over the top tastes! Liz Shim of Eat Cake Be Merry recommends an all-white confection with lots of texture for a more “chic blank canvas” look.
photos courtesy of marthastewartweddings.com (right and left) and chilliwebsites.com (center)
Modern Monograms – Give your cake a kick of personalized flare with your newly instated monogram! Because cake toppers aren’t just your plastic bride and groom anymore, creative couples everywhere are going for more offbeat, unique accessories. Some companies will even take a photo of the couple and specifically personalize figurines to look just like them. More popular (and reasonably priced), however, is when couples take their initials and turn heads with a monochromatic, monogram cake toppers… which happens to one of our favorites, as well!!
photos courtesy of marilynskeepsakes.com
Flower Power (That’s Tasty Too!) – Rather than frosting your cake with more flowers than a garden, cake artists today are creating incredibly real-looking sugar flowers. These blooms are much fuller so you’ll only need a few for garnish. Renowned cake designer Ron Ben-Israel says these sugar flowers will give the cake “a sleeker look”, as opposed to an overwhelming confection of blossom piping.
photos courtesy of marthastewartweddings.com (right and left) and theknot.com (center)
Dog Daze – Believe it or not, one of the newer trends in wedding cake accents is personalized pooches. More and more couples are requesting that their pets make a cameo on their cake, made purely of frosting.
photos courtesy of weddingchicks.com
So when you begin the cake design process, remember that less is more this year. Matching the piping on your cake to the lace on your dress is out, and butter cream and sugar flowers are in. It’s all about the homemade, nummy goodness and delicious taste.
August 30, 2010
