When choosing your modern wedding cake, one of the most important things is flavour…
Gone are the days when a wedding cake had to be rich, boozy fruit cake throughout. Of course, if you like fruit cake then that’s great. It’s just that so many people don’t. It might be best to choose something that more of your guests will like, and not have loads of left over cake after your wedding. That would be sad.
The tradition to keep the top tier of the cake for the christening of your first born still lives on, and of course, that’s also possible. But I would absolutely recommend going with sponge cake. What’s great is that wedding cakes have moved on so much and, quite honestly, I have only ever made one wedding cake with a fruit cake top tier to keep.
I have held numerous tasting sessions with my wedding cake customers and a lot of them ask me if they can have more than one flavour for their wedding cake. Erm, of course you can! I absolutely encourage this! It’s more fun as well as a talking point between guests on your wedding day.
I offer a long list of 15 different flavours that I am constantly changing and improving. My recipes are tried and tested. I can also make some of them vegan, gluten free, eggless or reduced sugar on request.
Speaking of dietary requirements, why not have a top tier devoted to your vegan bridesmaid or a cutting cake just for Uncle Paul who’s just recently gone gluten free. These cakes are still absolutely yum, and can be enjoyed by everyone anyway.
So, I invite you to a tasting session and you have already narrowed down the 15 flavours I do, to 4. Which ones will you choose for your cake? A safe bet of victoria sponge or something more unusual like sticky toffee pudding cake, or raspberry ripple? Well, it’s your call, but I like to think that my couples go for more unusual flavours to wow their guests.
And what’s great is I also provide flavour labels so that your guests can choose what flavour they’d like to try, and go back for another slice of that other one they fancy, if they want. I’ve also found that raspberry ripple and Neapolitan flavours I offer are so nostalgic of people’s childhoods as well as being great conversation starters between guests.
A couple of no nos with flavours would be these; Think about what dessert youre having and don’t choose a cake with the same flavour. It’s less likely to be eaten. I’d also say, try to stick to one sweet cake, one citrus flavour and one berry flavour, rather than all three being citrusy, for example. This will give a good balance of flavours.
If you’d like to learn more about the flavours I do, pop on over and have a look.
And if you want to book in for a tasting session to try some great cake, then let me know. I’d love to hear about your wedding plans!
