An oh-so-stylish wedding cake is just one easy recipe away (with a little help from baker extraordinaire Kate Sullivan of New York’s Cake Power).
First step: Pick your silhouette. Tall and slender is the look du jour, with a mix of single and double-height tiers.
Second step: Add a dash of flavor. Red velvet, chocolate and vanilla take the top spots, but 2013 brides will request filling with mouth-puckering tastes like mango or passionfruit. And still in style? Requesting a different flavor for each layer.
Third step: Find your look. The first cake style that dominates right now is clean and modern with just one amazing pop of embellishment such as a bow, monogram or flower. The other major look takes the opposite tack, using eye-popping color or all-over appliqués. And finally, a traditional idea has come around again: Brides are loving cakes that mimic wedding-dress details like lace.
Photo Credit: Cake Power
The cherry on top: Look to see something unexpected nestled in among the sugar flowers. Kate predicts there will be more and more minisculptures on cakes (think little hummingbirds made out of modeling chocolate).
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