LA PIÈCE DE RÉSITANCE
From a mono filigree fantasy the sky’s the limit for the wedding ake of your dreams
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.confectionbyrosalindmiller.com); Georgia’s Cakes (www.georgias-cakes.co.uk); Monannie Cakes (www.monanniecakes.com).
above, near right and far right: rosalind miller wedding cakes
above and below: cakes by georgia green