Sweet trends for weddings
7/2/2005The traditional white wedding cake hasn't gone stale, but it's just one of many options that are on the table today.
"Brides and grooms have more choices than ever when it comes to their wedding cakes, according to Rosanna McCollough, editor-in-chief of WeddingChannel.com.
"Today's couples often choose different flavors for each tier, and some even opt for individual cakes for their guests," she said in an e-mail interview. "From buttercream and gumpaste flowers to rolled fondants with fresh flowers, the frosting, color, and design choices are virtually endless. Many brides and grooms are even opting to use part of their wedding vows to decorate the sides of the cakes."
Independent wedding coordinator Brooke Lauber, who works out of the Birds and the Bees bridal and baby boutique in Perrysburg, says local brides and grooms are in step with national trends. Many are personalizing their cake with fresh flowers that match the rest of the wedding theme, using a small decorated centerpiece cake at each table, or substituting cupcakes for slices of cake.
Some aren't having a traditional cake topper, while others use the family heirloom from their parents' or grandparents' cake, she said. "One bride had her reception at the zoo and used a zoo theme on the cake. The top was two giraffes with their necks intertwined to form a heart," she said.
Ms. Lauber said she's also seeing more local weddings with a "groom's cake," a Southern tradition that reflects his special interests and flavor preferences. One local groom had a cake made to look like the Ohio State University stadium.
Bakeries usually price wedding cakes by the slice, she said, estimating the average locally at $1.25 to $1.65 per slice. Using a fondant frosting instead of buttercream will bump up the price by $1 to $1.25 per piece, she added.
Some couples save money by having the baker create a small decorated cake for the ceremonial cutting, and prepare sheet cakes to serve guests.