Local bakers help brides keep up with wedding cake trendsWritten by Kristen Criswell | | email@example.com
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This is the first year cake designer Wendy Kromer hasn’t put a single bride and groom on top of a wedding cake.
The owner of Specialty Confections in Sandusky and co-author of “Martha Stewart’s Wedding Cakes” said she hasn’t seen the traditional cake topper placed on a lot of cakes in magazines recently either.
Kromer doesn’t know why she hasn’t done a single traditional cake topper this year, but said she likes the toppers and use to display vintage toppers at her shop.
“I use to recommend the bride look for vintage toppers to use,” she said. “I have designed the cake with the toppers as the main element of direction — either at the top or the bottom.”
Flowers as a cake topper is a now growing trend in wedding cakes.
The flowers are often used to bring color to the cake, said Cindy Woodbury of Cherry Lane Cakes in Rossford. In addition to flowers, Woodbury places initials on top of cakes, but said the trend is decreasing.
Many wedding cakes this year are smaller, but are more elaborate, said Meredith Myles, owner of Myles Baker Street in Bowling Green. Cakes may have less tiers, or brides might abandon the cake idea altogether and go with cupcakes, she said.
Kromer has also seen a trend in smaller weddings and wedding cakes, typically working on cakes that serve 80 to 150 people.
“People are having smaller weddings, but definitely focusing on the hand crafted special elements,” Kromer said.
Some of the handcrafted elements Kromer has been producing often are gum paste flowers instead of real flowers, she said.
Brides looking to cut costs will opt for slicing tiers, or sheet cakes, that can be cut in the kitchen. Additionally, brides may request fake wedding tiers, or opt for cupcakes.
“Sometimes people will have some part of their cakes fake when weather outside is an issue,” Myles said.
When it comes to colors of cakes, Kromer can’t remember the last time she’s done an all white cake, and Woodbury is seeing a trend to all white slimmer cakes, she said. In cupcakes, brides are typically bolder with colors, Myles said.
Brides have their choice of flavors and icings when it comes to cakes as well. Fondant is a popular topping for outdoor weddings and buttercream is a very popular icing. Brides often choose different flavors for tiers in their cake for more variety, as well.
Myles and Woodbury said cake shows, such as “Cake Boss” and “Ace of Cakes” let brides and grooms know the possibilities when it comes to cakes, but often shock the customer when it comes to prices of designs like the shows.
In addition to wedding cakes, a growing trend is groom’s cakes. Woodbury said she sees lots of brides come in looking to do something nice for their husbands.
Grooms’ cakes usually feature the groom’s favorite sports team, but Woodbury has designed cakes that include a mustard bottle and fries and is currently working on a 1965 Corvette, she said.
“I think trends change, and people get tired. ‘This is the fourth wedding I’ve seen and she has a ribbon around the bottom of her cake.’ So it’s becoming more elegant and less whimsical topsy-turvy type of wedding cakes,” Woodbury said.
In Northwest Ohio, cake trends vary from area to area and price range to price range, but one thing remains the same — the bride can usually get whatever she wants.