With January behind us and spring almost on its way, we are starting to plan for the upcoming wedding season which is almost upon us. The most popular wedding months being through the summer, when we hope the sun will be shining for all those future married couples. Our diary is almost full for our busy period from May to September and with client’s briefs already taken we are starting to see wedding cake trends develop for 2011.In the current economic climate with everyone trying save where they can, we are seeing an increase in all inclusive wedding venue packages where couples can have a special day for great value. We have been offering simple wedding cakes for such packages where the client receives a good looking cake by taking the ‘less is more’ approach by addition of bold ribbon on a plain white or ivory cake. There is the option to upgrade on such packages where the couple can opt for a more elaborate design for an additional cost.
The demand for wedding cupcakes is still proving very popular with many clients, as the craze for these mini delights continues.
It is rare that we receive orders for the traditional white wedding cake with royal icing. The more contemporary or vintage designs are going down very well this season, with a move to bold colours to compliment the wedding theme colours. The lace effect achieved through hand piping is also proving very popular, following the popularity of the vintage and English tea parties trend that is big at the minute. Roses in subtle colours usually compliment the vintage look.
We are seeing in 2011, the demand for individual mini wedding cakes is decreasing as this tends to be at the very top end of the market.
There are also seasonal trends with spring weddings seeing the addition of flowers such as lilly of the valley. Later Weddings in the autumn and winter generally go for richer autumnal colours.
In terms of size of cakes the 3 tiered stacked cake is the most popular choice for our clients.
The choice for the actual cake flavours that we are producing is a mixed bag, vanilla sponge being the most popular, chocolate and fruitcake following a close second. Many people tend to have a combination of flavours to cater for all tastes, with individual mini cakes made especially for guests with food intolerances. A recent request has been for a white chocolate cake with luscious lemon filling, to eat as the desert at the wedding reception. Our favourite is still the traditional fruitcake which is light, fruity and moist, we always try and win over clients that our fruitcake is not like the ‘dry and dark’ cake that people tend to have set in their mind, our samples usually convince them. The fruitcake option is great as it can be kept following the wedding day where some people retain for christening parties. We will be releasing a modern twist on the fruitcake later this year, to drive its popularity.