THE GREAT ESSEX BAKE OFF

WEDDING CAKES THE GREAT ESSEX BAKE OFF

Don’t be afraid to take whisks when it comes to choosing the right wedding cake – it’s your day and you really can have your cake and eat it! These beautiful designs from your local Essex cake-makers will ensure you shed nothing but happy tiers on your big day…

THE NAKED TRUTH

Considering going starkers on your wedding day? Your cake, we mean – we don’t think your Great Auntie Edna could cope with seeing the pair of you in all your glory. With the trend for naked and semi-naked cakes showing no signs of abating, we asked Mary Eddington from Chelmsford’s Mary Bakes Yummy Cakes whether you should really grin and bare it with this ever-popular style… “There’s still a huge interest in naked and semi-naked cakes, which tend to lend themselves to more rustic venues. The appeal of buttercream instead of fondant remains favourable with the ‘less is more’ choice of naked cake, where minimal frosting is applied around the bake. The semi-naked cake, however, provides more frosting with less sponge on display – yet both options retain moisture with the fillings.

“I’m finding that semi-naked cakes appear more desirable lately, with couples requesting their cakes ooze fun and personality. For naked cakes, it’s worth considering the colours of the sponge, as these will be more visible. Zingy lemon as well as raspberry and white chocolate are winning summer flavours, while chocolate and red velvet offer depth of colours particularly when teamed with berries for the colder months.” – www.instagram.com/yummybaker12/

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Leaning towards the dark side when it comes to your big-day bake? Go for it – this style is hugely fashionable right now and packs an impressive visual punch. “Black wedding cakes for 2022 seems to be using the colour black as a base for the entire bake, which provides a sharp contrast for bright colours that ‘pop’ on top,” says Cakez’ Gemma Williams. “My most recent black wedding cake followed a marble sugar paste style, consisting of an extra-tall black base tier with streaks of grey marble throughout, plus a smaller top tier with subtle streaks of burgundy.

“While there are many options for a black wedding cake; some should be approached with caution. A buttercream finish can still be achieved in a deep black colour – or using an airbrush to create a sheen effect – but both options can lead to your guests having a funny chat about the colour of their teeth when they dive into their slice, which may well be a talking point of the day that you may not have considered! I would therefore advise a sugar paste outer layer, which can also be adapted easily to give different edge styles to your tiers, from smooth or rounded edges, to patterns or a more rippled effect.” – www.cakez.org

We’d listen to Gemma if we were you, regardless of whether you want to just accentuate your cake with some delicate darker touches, or fancy going all-out with a head-turning design. Now’s most definitely the time to go back to black…

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ALL WHITE ON THE NIGHT

White wedding cakes will never go out of fashion, with the origins of having such a colour surrounding the purity of the bride herself. “The classic allwhite wedding cake stands as a strong contender alongside current trends and varying palates, due to its elegance and simple design that can easily be adapted to suit all,” explains Hawkell-based cake-maker Victoria Neal from Pinkface Cakes. “I typically get asked to create three to four even tiers of elegant, clean lines, which is the epitome of tradition. Having said that, there’s been a big rise in the application of textures, experimenting with edible rice paper and ganache finishes, as well as introducing nudes to complement such delicate colours. Also, while sugar flowers have always been a firm favourite, there’s been an increasing demand for fresh flowers, as not only do they harmonise the rest of the floral installations, but can also prove to be a budget-friendly option.” – https://pinkface.co.uk

So there you have it. Going for such a classic affair is most definitely the white thing to do…

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Who says you have to have a wedding cake at all? Instead, why not share miniature varieties of the treats you love with your guests instead? Think heaps of waffles, melt-in-the-mouth macarons, cake pops and even a huge pile of profiteroles – it’s your day, so you can choux what you like! “Lots of couples choose croquembouche for their big day, which are French celebration cakes made of a pyramid of choux buns filled with crème pâtissière held together with caramel,” says Saffron Walden cake-maker Jérôme Viard of Croquembouche. “Usually mounted on a nougatine base and adorned with more nougatine shapes, it’s a great alternative to a more traditional cake as it gives a real ‘wow’ factor to your big day. Our croquembouches are customised to any customer wishes, from using locally-grown organic flowers to decorate, or any other decorations such as sugar work, or, of course, Belgian chocolate sauce. Just be sure to note the ephemerality of this type of cake; unlike most sponge or fruit cakes, a croquembouche is very susceptible to moisture and heat, and should only be displayed for a maximum of four hours – and in a dry room.” – www.croquembouche.co.uk

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HISTORY IN THE BAKING

We asked Rebecca Peterkin from Blackmore’s RT Cakes on how the trend for serving cake at your big day came about in the first place…

“Wedding cakes are believed to have originated from ancient Rome, when the ceremony was concluded by the breaking of a wheat or barley cake over the bride’s head. The couple would then eat some crumbs as their first unified act together as a symbol of luck and fertility. However, the earliest reference to ‘cake’ at a wedding is during the 16th century, following the development of royal icing and sugar paste.

“The idea of tiered cakes may have started in medieval England, where sweeter treats such as scones, iced buns and cookies were stacked as high as possible, and it was believed the bride and groom would have greater luck and fortune if they could kiss over the top of this tower of treats without it collapsing! During the 16th century, the bride’s friends would traditionally bring a sweet bun to the wedding, the number of which reflected her popularity, therefore also contributing to the trend of wanting taller wedding cakes.

“As refined sugar became more available in England, it was of course a popular choice of ingredient for wedding cakes. The whiteness represented the bride’s virginity and purity, with larger, whiter cakes also symbolising a show of wealth. During the time when it was expected a couple would start a family within the first year of marriage, it was also considered good luck and prosperity for them to save the top tier of their wedding cake for the christening of their first born.” – https://rtcakes.co.uk

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