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Wedding cakes are always evolving. Take the traditional fruitcake, which has had to step back from centre stage in the past few years to make way for the young upstarts.
Chocolate mudcake and white chocolate mudcake (now there's an oxymoron) are taking over, while banana cake, carrot cake and red velvet cake also continue to be high in the popularity ratings in the Otago area.
Cupcakes too, that old favourite that came back strongly in the past decade, continue to replace the traditional cake at some weddings, often because of their ability to be baked in a variety of flavours so that most guests will be provided with a taste sensation they love. Iced in the theme of the wedding and presented in tiered layers they also look fantastic.
Macarons (not to be confused with ``macaroons'', they have only one o)are also high on the list as a replacement for the traditional cake.They can also be baked in a range of flavours and colours and can be arrayed as a tower. Some weddings feature both a traditionalcake and a macaron tower. Right back in fashion for the forthcoming wedding season after a strong showing last season are tiered wedding cakes. While some are simply presented many are festooned withdecorative elements.
Hand-made icing flowers, bold colour tones, shimmer effects, hand piping and painting help build the cake into an art form. And don't forget the figurines, often dressed to match the couple and their outfits.
Professional bakers and creative amateurs know their craft and love the challenge of the wedding cake. Many offer consultations and tastings to help couples make their selection. They are poised and ready to help!
TIP: To help couples choose the size of cake required, a three-tier is ideal for about 100 guests, four tiers for 150. Taking the worry out of whether there will be enough is to have one more layer in the kitchen ready to be cut if the rest disappears. If it is not used it can be taken home and served the next day.