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Hot Ideas for Wedding Cakes in 2010

Tall Wedding Cakes
2010 brings with itself the trend of towering wedding cakes. While last year the cakes for wedding usually consisted of maximum one to three layers, this year it has increased to five to seven tiers. If your budget doesn’t allow you a treat of seven layers, you could go for fake layers.

Fondant Over Butter Cream Cakes

Whether you want to go for fondant cakes or butter cream cakes depends on your preference and budget. However, many of 2010 bride and grooms are opting for butter creams, mainly because it is cost effective. In addition, butter cream is preferred by many, because it is tastier. Fondant was mainly used in the cake frostings as it can give the cake a very beautiful look as opposed to butter cream, which tends to melt fast and doesn’t give the desired smoothness to the cake.

“TipsyCake’s fondant, which is imported from Switzerland, has a neutral flavor, as opposed to the sickly-sweet traditional variation,” said Naomi Levine, Chef/Owner of TipsyCake Chicago. “It also provides a superbly smooth finish, which has become quite popular.”

Note: Poured fondant is a cream confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water cooked to the soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Sometimes lemon is added to the mixture, mainly for taste. Other flavourings are used as well, as are various colourings. The main filling of a Cadbury’s Creme Egg is poured fondant. Source: Wikipedia

Dramatic Color
As seen on the runways, the trend of dramatic colors can be seen in the wedding cakes too. The colors, which were considered a little too theatrical for the cakes until, last year, are now considered in vogue. You will get to see a lot of green, blues, and even orange colored wedding cakes in 2010. However, the customary white and the jewel themed black and white cake will also be in vogue this year.

Sophisticated Monograms
Monograms always give a stylish and a signatory style to the wedding. 2010 brings the trend of monogrammed wedding cakes. It not only gives your wedding a classic look but also ups your own signatory style. Read our post on cake toppers

Match It With Bridesmaid’s Dress
While the last year was all about matching the wedding cake color to the bride’s gown, this year it is all about matching the cake with the bridesmaid and even brides groom dresses.

Fresh Fruit Topped Cakes
This year you may find loads of wedding cakes filled with fresh fruits pieces. Strawberries, black berries, peaches, mangoes and other fruits would be used to embellish the wedding cake.

Fondant Ruffles
Ruffles were all over the runways this year and the trend of cute ruffles could be seen in the wedding cakes too. If you are a 2010 bride and are opting for a ruffled bridal dress, you could go for five or seven tiered cakes adorned with ruffles, laces, and rosettes.

Visit our partners found under Cakes for Chicago – Amy Beck Cake Design, TipsyCake, Take the Cake and Dallas – Frosted Art Bakery, La Duni, Le Gateau Cakery