More Trends for 2010 Wedding Cakes
2010 wedding are being designed with the bride's dress in mind and are also influenced by the traditional tiered cake, from fondant-free cakes to ruffle and lace embellishments.
Candy Buffets
For the couple that wants to save some money on the dessert table, a candy buffet can help to offset costs with a build-your-own sundae theme around a simple wedding cake. Candy buffets are also appearing with a fondue theme where wedding guests can enjoy sample sizes of miniature cakes, brownies, and cookies and dip them in a fondue pot or a chocolate fountain.
Tea Party
Miniature cookies, tarts, mini éclairs and individual cupcakes scattered on large platters and serving rounds are another trend for the 2010 wedding season, replacing the tiered cheesecakes and cupcake towers of seasons past. 'Tea party' catering platters will be appearing around the traditional tiered cake to create a small buffet-style dessert table for wedding guests.
Fondant-Free Cakes
PerfectOutdoorWeddings.com reports that brides and grooms preparing for the 2010 wedding are choosing all-buttercream cakes instead of the traditional fondant to save on costs and enjoy a more simple, elegant look for the cake. Buttercream can be smoothed out to create the satin-like finish on the classic wedding cake, but is much softer in texture.
Edible Paint(ed) Cakes
Cakes decorated with edible paint allow the cake designer to replicate the works of famous artists and distinctive printed designs directly on the cake's surface. This trend appeared in early 2009, and will be among the leading trends for the 2010 wedding.
Fresh Fruit Topped Cakes
Unlike traditional wedding cakes that may be filled with chunks of fresh fruit or embellished with a few slices of the couples' favorite fruits, spring and summer weddings.
in 2010 will be accompanied by the cake that is covered in generous helpings of fresh fruit. Berries, sliced peaches, strawberries and tropical fruits will be used as decoration for the 2010 wedding, and may even serve as the top layer of each tier of the wedding cake.
Fondant Ruffles
Brides that are opting for the ruffles and lace for their wedding dresses can replicate the accents for their wedding cake with tiers that are embellished with ruffles, lace accents and large rosettes. These impressive cakes are a twist on the traditional tiered cake and can be finished with edible flowers, gold or silver leaf detailing, and small silver beads.
From tea party-style platters to fresh fruit-topped cakes, the bride preparing for a wedding in 2010 has several beautiful designs and themes to choose from. Many of these stylish trends are inspired by the latest fashion designs off the bridal runways, so brides can look forward to adding some details from their wedding gown to their cake and dessert table.
Sources:
Brides.com
The Pantone Fashion Color Report for 2010 reveals a fresh lineup of colors for the season, with champagne, turquoise and coral leading the pack. Here are some of the top wedding cake color trends and palettes to consider when you're designing or decorating your Spring 2010 wedding cake:
Turquoise Wedding Cakes for Spring
Perfect for the destination wedding for the Spring 2010 season, turquoise is a bold and vibrant color that will match any aquatic or ocean wedding theme. Turquoise is one of the top color trends for the Spring 2010 season, so don't be afraid to match the cake with the bridesmaid dresses and other accessories this season.
Spring Wedding Cakes Designed Fusion Coral
Listed as Pantone color #16-1543, this is a light pink with peach undertones. It's a good match for the traditional white wedding that needs a pop of color. Wedding cakes decorated with wide ribbons in Fusion Coral or Spring flowers with coral-colored petals will be a big hit for the Spring 2010 season.
Pink Champagne Wedding Cakes
If you're interested in a lighter pink shade for the Spring 2010 season, consider the more subtle pink known as Pink Champagne. This very light pink shade is a romantic and soothing shade for the elegant, classic wedding this season. The entire wedding cake can be draped in Pink Champagne fondant, or trimmed with oversized ribbons and bows.
Spring 2010 Wedding Cakes in Violet
Violet and purple were at the top of the fashion lists for the Fall 2009 season, and are spilling over into Spring 2010 with the emergence of violets on wedding cakes, violet colored trim and violet beadwork and detailing on tier cakes. This bold Spring color is also appearing on wedding gowns and accessories.
Amparo Blue
A surprising addition to the Spring 2010 wedding cake palette, this bold and bright blue is most suitable for an outdoor wedding at an exotic locale. It's a rich and vibrant color that can be trimmed with white or silver. You'll see it appearing on tier cakes, cupcakes and other creations on the Spring 2010 dessert table.
Spring 2010 Wedding Cakes in Aurora Yellow
Spring 2010 will see a reintroduction of yellow, and Aurora is the sunny hue that's sure to attract plenty of attention on the Big Day. Stark white weddings embellished with bright yellow sunflowers, daffodils and tulips are a top trend for the Spring 2010 wedding season.
Tomato Puree Wedding Cakes
If you have your heart set on a red and white themed wedding, Tomato Puree may be your best color pick for the wedding cake. This bold and vibrant color can be embellished with white, black and silver accents to create a show stopper.
Sources:
www.pantone.com/pages/pantone/Pantone.aspx?pg=20694&ca=4
www.getmarried.com/articles/?id=345