Sim­ply ir­re­sistible

Take a load off in the frost­ing de­part­ment— the lat­est cake trend is stripped sim­plic­ity.

The Coast - Halifax Weddings Guide - - The Essentials - —Al­li­son Saun­ders

When it comes to cake, it’s what’s on the in­side that re­ally counts. All the fon­dant flow­ers in the world can’t cover up a flavour or lack thereof. This might be why we’re see­ing more bak­eries, brides and grooms take the less-is-more ap­proach, and more cakes show­ing up to the party un­der­dressed. The re­laxed look is hot right now, and we couldn’t be more into it.

“There’s no ques­tion that there’s a shift to­wards cake dis­plays that are pared down and ef­fort­lessly chic,” says Crys­tal Ross, baker at small scale sweet-maker Gateaux Rose. She says the min­i­mal­ist look is def­i­nitely on-trend, cit­ing artful Utah cake maker Tess Com­rie’s work as a shin­ing ex­am­ple. “I’m spot­ting lots of cakes that are stripped from their heavy fon­dant or­na­men­ta­tion, down to their barest es­sen­tials—lightly tex­tured but­ter­cream with care­fully placed nat­u­ral el­e­ments like flo­rals, greens, rus­tic fruits and ber­ries.”

While Ross is adamant that hav­ing the cake that you want is more im­por­tant than any trend—over-the-top top­pers in­cluded—at the end of the day, it’s all about whether it ac­tu­ally tastes good. She says ex­per­i­ment­ing with pas­tel and wa­ter­colour cakes is a way to have fun while keep­ing the cake sim­ple, and that naked cakes—un­frosted, or par­tially un­frosted cakes that give a hint at what’s in­side—are still a pretty big deal.

“They’re great be­cause they highlight the fact that a cake is both beau­ti­ful and de­li­cious,” says Ross. “Some­times a cake’s de­li­cious ap­peal can get lost amongst fussy de­tails.”

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