From a mono fil­i­gree fan­tasy the sky’s the limit for the wed­ding ake of your dreams

Town & Country (UK) - - TASTE -

Gone are the days when t ffi­cient to sig­nal the end of a wed­ding break­fast. For to­day’s cou­ples, the tiered and pill

have been re­plac d by elab­o­rately dec­o­rated cakes with ad­ven­tur­ous in­gred ents. ‘Textured fin­ishes, such as mar­bling or bas-re­lief, ar more pop­u­lar than plain white ic­ing, and we’re see­ing a greater de­mand for gourmet flavours,’ says the cake desi ner Ros­alind Miller, whose lat­est range in­cludes pear, whit choco­late and car­damom. Geor

ained pas­try chef who has catered for Cara Delev­ingne, among oth­ers, is in­flu­enced by sea­sonal fruits and flow­ers: ‘Rose, el­der­flower and lemon work well for spring wed­dings – I’ll use pas­tel shades such as pale pinks and blues, fin­ished with some fresh blooms.’

Cou­ples are in­creas­ingly look­ing to stand out from the crowd with be­spoke de­signs, notes Fe­hin­tola Bolodeoku of Mo­nan­nie Cakes. ‘I’ve been asked to make ev­ery­thing from a Game of Thrones-themed cen­tre­piece to a pea­cock with a cas­cade of feath­ers,’ she re­veals. ‘Mono­gram­ming a cou­ple’s ini­tials onto the ic­ing is an­other way to add a per­sonal touch.’ The cake, how­ever, is only part of the story: ‘Many wed­dings now fea­ture a dessert ta­ble, laid with ev­ery­thing from mac­arons and prof­iteroles to éclairs and cook­ies. It makes for a real talk­ing point.’ fh Con­fec­tion by Ros­alind Miller (www.con­fec­tion­by­ros­alind­; Geor­gia’s Cakes (www.geor­; Mo­nan­nie Cakes (­nan­

above, near right and far right: ros­alind miller wed­ding cakes

above and be­low: cakes by geor­gia green

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