Your Yorkshire Wedding - Page number 55 - July/August 2021 (Issue 49)

W hile we all wait excitedly for weddings to return, it’s not long before we start thinking about cake! But how will things change after the pandemic? Is the micro-wedding and single-tier bake here to stay? Or are couples going to go bigger and better than ever? We talk to some of the region’s top bakers to find out what they think cakes will look like this season and in the future… THE SWEETEST Yorkshire bakers give us the lowdown on what we can expect from wedding cakes this season and beyond thing www.threelittlebirdsbakery.co.uk www.katrinasbespokecakes.com | www.charmagnehaxbyphotography.co.uk www.sweetchic.co.uk | https://hayleybaxterphotography.com “Romantic styles are here to stay! Who doesn’t need love after the year we’ve had to endure? Blush is a firm favourite; it oozes femininity and lends itself harmoniously to so many other colour combinations. Black elements add a dramatic twist to a design, try with either neutral shades or pairing it with metallics.” – Gina Morley & Gillian Mealor, Ginilla Cake Design www.ginillacakedesign.co.uk | www.infocusphotographic.com “The last year has cemented a love for elopement and informal wedding vibes as well as a taste for something alternative to tradition. With this in mind, the majority of our couples are opting for smaller cakes with decadent dessert tables. Buttercream sculptured cakes are a firm trend, with texture and rich colours like burgundy, burnt orange and green. For some couples, a vibrant splash of colour is a must!” – Helen Birkinshaw, Sweet Chic “Isomalt sails or structures adorning the top tier of the cake is a big trend to look out for. They give a dreamy feel and can be edged in metallics for extra sparkle. Dried flowers are big news and I think this fashion will stick around. Both edible and non-edible florals look romantic on any cake and can be adapted to your own style.” – Samantha Sagar, Sammy’s Iced Fancies “Over the next few years I think cakes will become more simplistic. Tall, sharp-edge cakes have taken over from the traditional shorter tiers with round edges, and I think we will continue to move towards sleeker, cleaner looks. Ruffles and textures are still big, but they’re being paired with simple tiers to balance the design.” – Katrina Armitage, Katrina’s Bespoke Cakes www.ginillacakedesign.co.uk | www.infocusphotographic.com www.facebook.com/icedfancies | www.cluskeysmith.com CAKES 55