Wedding Guide 2012

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Wednesday, January 25, 2012 ____________________________ www.moultrienews.com ___________________________________ MOULTRIE NEWS.1C

Supplement to the Moultrie News ❖ January 25, 2012

Add a sweet touch to the big day ►Check them out •Cupcake 644 Long Point Rd. 856-7080 www.freshcupcakes. com Also located on King Street and in the Vista in Columbia •D’Lish 509-3272 www.dlishdessert. com •yesUmay Cookies 280 W.Coleman Blvd. 647-6217 www.yesumaycookies.com •Loluma 115 Calhoun St. 723-1365 www.loluma.com

PHOTOS PROVIDED

Clockwide from top, an assortment of cupcakes from Cupcake makes a pretty wedding reception presentation. Cake pops from Cupcake are a fun treat at weddings or a great favor to hand out to guests to take home. It’s easy to pick up sweet cookies from yesUmay Cookies in between dances at wedding receptions. Molly Lawson of D’Lish made this cake for a groom who was a doctor and went by the nickname of “Cheese.” He also played football for The Citadel, and the bottom tier of the cake features The Citadel barracks and The Citadel bulldog logo.

BY PENNY PARKER MOULTRIE NEWS

The traditional wedding cake is still the belle of the ball when it comes to wedding receptions, but other dessert treats are starting to get invited to the party. Nothing can beat the traditional wedding cake as a focal point of any wedding reception. Almost every reception features the happy couple slicing the cake together before sharing a kiss and posing for photos. But other sweet treats are starting to be served in addition to the traditional cake or even in its place. And the traditional cake is getting an update as well. “We’re seeing more and more trends with couples trying to step outside of the box,” says Cory Winn, a wedding planner with Loluma. “Lots of people still like wedding

cake. It will always be here, but we’re seeing requests for different flavors,” she adds. Flavors of cake, such as red velvet, bananas foster and true Southern are some popular choices Winn sees brides requesting. “We’re not seeing a lot of fondant anymore. People want fresh these days.” Winn says that some brides want their cake to look beautiful, while others insist that it taste good. Of course, good bakeries can make cakes that accomplish both goals. Molly Lawson of D’Lish says she is getting many bridal requests for wedding cakes that are not made of stacked tiers of cake, but have several tiers displayed individually. She sees it as a trend toward a less traditional, more casual event. Lawson makes a lot of fun groom’s cakes for today’s couples. These are typically

a very specific design, such as a football field with a Gamecock mascot for a University of South Carolina graduate or a cake in the shape of a favorite hunting dog for the groom who lives for duck season. These cakes can also be made in different flavors such as red velvet, carrot cake or strawberry. Many times couples will opt for a small cake to slice and accompany it with cupcakes decorated in their wedding party colors. Mini cupcakes are popular too. The flavor choices are endless, such as

these ideas from Cupcake in the Belle Hall Shopping Center: black and white, chocolate tuxedo, blueberry cobbler, pink lemonade and even watermelon. Jen George, director of operations at Cupcake, says that brides can choose from one of their nine flavors a day that vary with the seasons. The cupcakes come in three sizes, regular, mini and mega. The mega ones are six inches in diameter and can serve six to eight people. Many brides opt to use a mega cupcake at the top of a tier of regular

or mini cupcakes. The couple will then use the mega cupcake as a slicing cake to complement an assortment of cupcakes. Cake pops, which Cupcake just started to carry, are another favorite treat for many brides. These are made of cake rolled into a ball and put on a stick and then dipped in white or dark chocolate and covered with sprinkles to coordinate with the bridal party colors. “A lot of people pick cakepops as wedding favors.” George says. Cookies are another big trend at today’s wedding receptions. “For weddings, cookie bars are becoming very popular in lieu of a cake or in addition to it,” says Kate Smith of yesUmay Cookies in Northcutt Plaza. These displays of cookies usually include at least three different varieties of the sweet treat. Cookies are easy for guests to pick up, and Smith offers both large and mini cookies.

“If a couple has a cake and cookies, they usually order the mini cookies,” Smith adds. “If people don’t want to sit down with a plate, knife and fork, they can easily grab a cookie.” Cookies are also popular as wedding favors for guests to take home. Smith can package them either singly or as two to a package or whatever a bride requests. Some of her most popular flavors for wedding receptions or bridal showers are Universal Decadence (a triple chocolate chunk cookie), Optimistic Chew (oatmeal, butterscotch and apple), Sweet Satisfaction (a sugar cookie with butter cream frosting) and Blissed Out (a chocolate chunk cookie with toffee chips, topped with sea salt). The Sweet Satisfaction can be covered in sprinkles to match the color of the wedding party. A dessert table featuring a choice of these cookies can add a spot of color to the reception as well. Dessert bars or tables featuring a variety of desserts are increasingly popular too, says Winn of Loluma. Small bites or single-serving-size desserts are one of the most popular trends. Mini pies, tartlets, tiramisu cups, mini banana bread pudding cups, ice cream sundae bars, carts full of ice cream sandwiches and popsicles, cappuccino bars and late night milkshake shots are some new ideas as far as wedding dessert options go. Also candy buffets are one of the newest requests many planners are seeing. It’s a fun way for couples to show off their personalities with favorite childhood candy choices, such as sweethearts, laffy taffy, gummy worms, licorice, personalized fortune cookies and monogrammed M&Ms in the wedding colors, to name a few. Whatever dessert route a couple plans to choose, make sure to meet with caterers, bakers and planners with plenty of time in advance to add a sweet touch to one of life’s biggest events.

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Wedding Guide 2012 by The Moultrie News - Issuu