“We’re noticing a growing trendfor pure chocolate sculpting likethis Livorno cake where thecouple on top are hand-craftedfrom Valrhona white, milk ordark chocolate, to add asophisticated finishing touch.And in terms of flavour choicesfor the new wedding season,tastes are also becoming moresophisticated, with the mostpopular flavours currentlybeing our Madagascanbourbon vanilla and jubileestrawberry cake, drenched inchampagne syrup, and themore recently developedflavour recipe of Japanese green tea andwild blueberry cake, drenched withcrème de cassis syrup.”www.zuccheropatisserie.co.uk

The Trend: Sweet Sophistication

The Expert: Zucchero Patisserie

tiara | cakes

00

“2010 is the year for textured cakes in soft colours, decorated with plenty ofcake jewellery. This Pink Bling cake has filigree, softly frilled flowers and triodots to add interesting texture, while the jewellery is a fabulous way to addglamour and colour. You can make the cake decoration as subtle or as ‘bling’as you like, and even match your wedding colour scheme using differentcoloured glass and Swarovski crystal beads. When it comes to this year’sflavours, brides are choosing coconut, carrot, chocolate mud, marble cake, redvelvet cake and orange sponge – but whatever your choice, you definitely needa different flavour in each tier!”www.riversidebakehouse.co.uk

“Vibrant contrasting colours that retain a clean, pretty and feminine feel, are a keytrend for 2010, carrying into 2011 too. The red and black used on this Poppy cakemake a particularly striking colour combination. I’m also noticing a move awayfrom uniform tier heights, so the top tier of this Poppy cake is taller than thebottom, which elongates the cake and draws all eyes to the pretty flower detailing.In terms of flavours, fruit cakes are undergoing a renaissance but with a moderntwist, like our chocolate cherry fruit cake with gin soaked morello cherries andchunks of roasted almonds. But if you prefer sponge, opt for something different likeour ‘Jaffa sponge – Belgian chocolate cake soaked in grand marnier syrup, layeredwith orange buttercream frosting!”www.iced-online.com

The Trend: Bold Twists

The Expert: Iced

The Trend: Soft & PrettyThe Expert: Riverside BakehouseSweet

ToothNeed some cake inspiration?We’ve got the top three trends

for 2010 wedding cakesstraight from the baking

experts and, crumbs, do theylook good!