Image credit: Sophie Lake Photography
It’s got to be one of the best bits of planning your wedding, right? If you don’t do a cake tasting for your wedding cake, then when?!
It can be tough making the decision of what flavours to go for when there is so much choice out there. Gone are the days when flavours were limited and tradition states that certain flavours are a must. Move over fruit cake! Fun and interesting spongecakes are here to stay!
Things to consider
If you have a cake flavour in mind already, there might be some other factors to think about too:
Are you having a dessert after the wedding breakfast? Make sure the cake flavour doesn’t conflict. If you’re opting for a chocolate brownie for pud, maybe steer clear of a chocolate flavour for your wedding cake. Equally, if something citrusy or fruity is the pudding choice, then choose something different for your cake flavour.
What season will the wedding be in? You might be doing your cake tasting in the height of summer, but your wedding guests will have a different feeling in December.
Our seasonal flavour guide might be helpful…
Retro, nostalgic Raspberry Ripple is a best-seller. Take a trip back to your childhood!
Lemon and Blueberry
A light lemon sponge with real blueberry pieces coated with a layer of lemon drizzle for crunch and classic lemon buttercream filling
A retro favourite: Marbled pink raspberry and white vanilla sponges with raspberry jam and vanilla swiss meringue buttercream
A light, moist orange cake filled with marmalade; and simply sweet swiss meringue buttercream
Fancy a bit of crunch to your cake filling? This is a ‘safe choice’ with a twist; Light vanilla sponge with raspberry jam, light vanilla buttercream and meringue pieces.
Neapolitan cake, reminiscent of the ice cream flavour is one to wow your guests.
Autumn and winter treats
Malarkey’s Chocolate Orange
A super moist and indulgent dark chocolate sponge flavoured with orange zest with dark chocolate ganache.
Miss Scarlet’s Red Velvet
A more chocolatey than sweet version of red velvet; super squidgy and perfectly paired with a simple vanilla swiss meringue buttercream. A great Autumnal colour choice when cut open and served.
Sticky Toffee pudding
An indulgent cake made with caramel, treacle and dates makes for a wintery filling cake. Served with real caramel and vanilla custard swiss meringue buttercream.
And an all year round-er…
Such an adaptable flavour as it takes to so many fillings; add a raspberry liquor, chocolate ganache and raspberry preserve form something more wintery and festive, or make it into a summery black forest gateau style cake with cherry filling and a light cream. The possibilities are endless!
All the cake flavours I make are completely adaptable too. Extra fruit can be added to fillings, alternative fillings can be added to change up a flavour according to your tastes.
Classic chocoholic, pictured here with a pink raspberry buttercream filling
Want to choose a crowd-pleaser?
I’d recommend going with at least two flavours your guests can choose from. You could choose your favourite and then an alternative.
When picking your flavours, I’d also suggest going with contrasting options; one fruit, such as raspberry ripple, one citrus, like lemon and blueberry and one sweet, possibly chocolate.
Afraid of being to ‘out there’ with your flavours? Bear in mind that your guests will have already eaten Victoria Sponge and know what it should taste like. Why not take the leap of faith and trust your cake maker with a couple of fun flavours to wow your guests and make your wedding cake more memorable than the last?! Go for it!