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Here are some things to keep in mind when creating the appetizer, food and dessert spread of your dreams for your Delaware wedding.
By Pam George
The wedding cake, which has roots in ancient Rome, has been the sugary confection of choice since the 16th century when refined sugar became affordable. But like bridal dresses, cakes are subject to fashion, and increasingly, they’re sharing the spotlight with other desserts. Here are seven ways to make a tasty impression.
Make it personal: At The Master’s Baker in West Chester, general manager Danielle Zahodski designs custom cakes that showcase the couple’s personality. Indeed, there might be one for each person. However, one couple split the cake right down the middle. One side was white; the other had a football theme. Young grooms are requesting cakes that reflect their favorite movies, such as the Marvel series or the Harry Potter collection, she says.
Go mono: A completely white cake is elegant and, traditionally, stands for purity, says Dana Herbert, of Desserts by Dana in Bear. But all white needn’t be boring. Zahodski uses edible wafer paper to create decorations, such as flowers, and add texture. “It’s a very airy, simplistic design— something a little different,” she says. Sparingly used, metallic designs are a refined accent. Conversely, Herbert has baked cakes that are entirely black—inside and out.
Consider color: Herbert suggests decorating the cake with dusty rose and pale blue florals or piping for more drama.
Get naked: Yes, the naked cake is just barely hanging on. Designers aren’t shedding a tear. “It doesn’t give us a lot of freedom,” Zahodski notes. It’s still the look of choice for those following a rustic or “farmhouse wedding” theme. However, many customers request a barely there layer of icing for a “semi-naked” look. Another option is a naked layer between two traditional tiers, Herbert says.
Pop the cork: Pink Champagne isn’t just for flutes. It’s now a top-selling cake flavor. “It gives it a unique flavor,” Herbert says. Some compare it to strawberries. Other noteworthy sponge flavors: lemon-blueberry for spring, red velvet, and cookies and cream.
Boho bites: Just as the boho movement has now influenced flowers and greenery, they are showing up on tiers.
Think outside the box: In late 2020 and 2021, couples with downsized weddings also reduced the cake size. While guest lists have expanded, many are still opting for smaller cakes or confections like cannoli, cream puffs, éclairs and mousse cups, Zahodski says. Some pastries also serve as guest favors. Take, for instance, monogrammed cookies or cupcakes in to-go boxes. As Herbert notes, guests can eat and drink all night, but their appetite returns with a vengeance when they leave the reception. A sweet something hits the spot.