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Top 4 Wedding Cake Trends

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Top 4 2022 Wedding Cake Trends

When you shop for Bronx wedding cakes or Westchester wedding cakes in 2022, you’ll probably see many of the same trending styles. From sugar pearls to rustic buttercream, we’ve got the top 4 2022 wedding cake trends to help you plan the perfect “in” dessert for your nuptials.

1.     White Sugar Pearls

You’d be surprised at the effect that white sugar pearls can have on a cake. With just a few crisscrossing your tiers, the cake will be elevated from simple to elegant. You can use them on just about any color of frosting or fondant, even white! But if you want to stray away from traditional white, try a darker, cooler color so the pearls will pop.

2.     Sweet and Simple

Most people go for height and glam when it comes to their wedding cakes (and their wedding gowns, too). But if you’re having a small or informal reception, you can get away with a sweet and simple cake.

In the days after the covid 19 pandemic, many brides and grooms want to emphasize the experience of a wedding rather than spend extravagantly on the little things, like cake. Consider asking your baker to design a simple cake with smooth buttercream or a crumb coat if this is you. Ask them to pipe on edge, perhaps in a different color from the base, to add interest. Add a flower or topper to the top, or nothing at all, and let the cake speak for itself.

Your guests will appreciate the elegance of a sweet and simple cake, and they won’t love the taste any less for it not being a spectacle.

3.     Rustic

A rustic cake in the urban jungle of New York City? Why not?

You and your baker can play with the meaning of “rustic” in several different ways. The cake can be frosted on to look like the bark of a tree. It could also be scraped across the sides of the tiers so that it’s just barely there. You may not even want any buttercream or fondant at all on the outside! Add a few sprigs of greens or flowers to complete the outdoor vibe.

4.     Individually Packaged Mini Cakes

Going into 2022, some brides and grooms in New York City will naturally be concerned about spreading covid 19 at weddings. They may want to take advantage of a new trend where instead of serving one large cake, they serve individually wrapped cakes for their guests to eat.

The beauty of handing out individual cakes is that your guests can eat them during the reception or take them home if you decide to forgo a reception entirely.  That way, everyone still gets to enjoy a delicious dessert custom-made to the couple’s taste preferences.

Conclusion: Simple Is The Trend For 2022

Everyone has had a challenging year, with covid 19 lockdowns and many couples being forced to postpone their weddings.

For your 2022 reception, don’t stress too much about the appearance of your cake. The forecasted trends are tasteful yet straightforward, with a surprising amount of wiggle room for elegant, rustic, and sweet styles.

Want cake? Contact us to discuss your needs.

Sylvia Weinstock

I want to be a cake decorator …

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Dear Interest,

Congratulations on your choice of becoming a Cake Artist!  I can’t tell you how much I love what I do. When I wake up and when I turn in for the night I am thinking about cake artistry. This is a sure sign that you are destined for this field. Yes, Cake Artistry is a profession. This isn’t a project, art, or journey to be taken lightly. As with any other profession,  challenges cometh from near and far. It would be sloppy of you to think that cake decorating is just fun and games. A two tier construction can take up to 8 hours including baking, cooling, frosting, fondant, piping, and sugar appliques.

Let me give you some advice, do take a few Wilton courses to get your hands dirty. If your a home based maven, Wilton will give you the basic skills you need to advance yourself.  Yes, take the courses in order there is a method to the madness of Wilton. Do take an active role in ICES. The International Cake Exploration Societe http://www.ices.org provides affordable membership to national and international sugar artists with a common goal of sharing, advancing, and encouraging exploration of the sugar arts. You have the option of attending Days of Sharing where you meet and explore sugar crafts with seasoned members.  After completing your Wilton series, you should locate individuals that have taken classes at well known institutions and you should be willing to learn more techniques. Wilton is for the home baker. I didn’t get to where I am today if I didn’t branch out to study with Lisa Mansour, Bryson Perkins, Vanessa Greeley, Susan Carberry, Eva Salazar, and so forth. Wilton is the platform and if you want to go far you must build up.

Do not sell yourself short!!! I can’t tell you how many newbies decide that since fondant is cheap in certain chains of stores they charge little or nothing. You will learn that the cheap fondant will show any imperfections on your cake or leave a bitter after taste. You will learn that creating a two tier Sesame Street Theme cake can take up to 8 hours or more from start to finish. I am a baker and a cake decorator. Some people use store bought cake mix and that’s okay because there are plenty of ways to doctor up a cake. The cake mix doctor has a slew of free recipes on her website.   http://www.cakemixdoctor.com/ We all have to start somewhere right? You deserve fair compensation. When you lower your standards it hurts the profession and other cake artists business. Do not steal someone else’s cake and apply it to your web site. Its okay to re-create someone else’s work at the request of a client or as a learning technique. As a learning technique, change up the colors or appliques a bit.

Watermark  your work! This will aid against another individual attempting to utilize your creation as their own. Personally, i don’t care if someone steals my work. They better know how to execute it for their client. If you have a secret recipe, then that’s what it is a secret recipe. Do not feel as though you have to share your recipes with others. I have signature recipes that’s off limit from others. I won’t share it. I have techniques that I would prefer to share than a recipe. I recall attending a class where someone asked me what I was I putting into my icing. She said are you scared to tell us and the other sugar artists. I told her, “I’m not scared it’s just not your business”. Keep it simple!

Find your niche! I value quality over quantity so I don’t mind importing certain ingredients that provides my cakes with a wow factor! I’m all about the taste. Brand yourself but don’t steal. Make sure to register with your state, obtain a business license, a servsafe food handlers permit, IRS EIN number, and a tax permit. If you desire a store front, register your logo with your state trademark office. I can’t tell you how many people I have come across utilizing my old logo and attempted my name. In due time, I will take care of those individuals the legal way.

Lastly, find yourself a mentor. Do not get discouraged some of us are very busy and don’t have the time to allow someone to shadow us. Utilize ICES as a platform to find a mentor.  Explore products from different vendors. As I was told growing up there is Good, Better, and Best.

Confectionately Yours,

Kayisha Thompson

Cake Executive Officer

Wedding Cake Bliss

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Wedding Cake Bliss

Let’s find your cake artist!

Congratulations on your engagement! Shopping for a wedding cake isn’t as challenging as it appears. This should be a fun and fruitful experience.  When you meet with your event planner he or she may have a Wedding Cake Artist that they prefer to work with.  If I was walking down the aisle I would want to know that I have a team of professionals that’s going to support me from beginning to end. It’s imperative that you get to know your event planners and your team. It’s important for you to familiarize yourself with some information prior to your Wedding Cake consultation.

Servsafe certification means that the caterer you are hiring has knowledge of food contamination and how to take precaution to avoid it. This is very important. You don’t want your cake to be prepared in the same kitchen where salmon is being prepped.  Most bakers deliver wedding cakes and if they don’t they should let you know right up front. If you decide that you want your cake artist to cut and serve the cake there is usually another fee. Consult with your event planner if your catering hall offers the cake cutting service as part of their package.  It’s more economical than paying an additional fee.

Fondant is the smooth sugar paste that covers butter cream cakes to give it a clean, smooth, and seamless professional look. If any cake artist tells you that fondant taste bad I would consult with another professional. Fondant comes in many flavors (vanilla, chocolate, strawberry, raspberry, etc) and is manufactured by many companies.  You have options!  A smooth clean finish can be achieved with a butter cream cake however it can take longer and I don’t advise this in hot climate. A fondant covered cake travels better than a butter cream cake in the summer.

Marzipan (almond paste, confection sugar, and corn syrup) often used amongst English bakers is another form of sugar paste that is used to cover Alcohol infused fruit cakes. It prevents the alcohol from soaking or leaking into the fondant covered cake. The marzipan is applied first and then a thin application of the fondant.   It preserves the cake much longer.  Marzipan is a great alternative to gum paste for creating flowers and figurines.

Modeling chocolate is sugar paste and real chocolate created to make adornments and figurines. This does not hold up well in hot climates so gum paste and fondant are used in its place.

Roses, brocades, bows, ribbons, figurines, etc are all adornments that can provide the wow effect that you are seeking. Some bakers include the price for adornments in their cake slice and some do not.  Depending on how many flowers or how detailed your wedding cake is could mean a two week time frame just to make those flowers. It’s a lot of work that goes into details.

In regards to payment, a deposit should be placed once you’ve made a choice on your cake flavor and design. The deposit secures your date and delivery time. Depending on the extensive detail on your cake you may not be entitled to a refund. Most bakers have a no refund policy from 30 days or 7 days prior to your wedding date. In unforeseen circumstances, at the discretion of the baker he or she may refund you minus the cost of any supplies purchased.  Most cake suppliers do not give us a refund on products purchased. The more detailed the cake the higher the cost of supplies.  Or they will opt to give you a store credit good for a year or two.

Recently, I accompanied another professional for a tasting and there were about 4-5 family members involved in the process. I do not recommend this. This particular tasting was a two hour long process it was tedious and had no positive end result. At my last tasting,  I met with the Bride and her daughter. It was a positive experience. The bridal tasting shouldn’t involve any kids.  As the bride, I wouldn’t suggest traveling with more than two individuals for your tasting. Most cake artists charge for a tasting which includes a few cake flavors and sketching. The bride should be prepared to share any pictures or ideas for her wedding cake with the artist.

Bridal Don’ts:

Don’t ask your Wedding Cake Artist why her cake is more expensive than the last decorator. Some wedding cake artist use cake box and others bake from scratch. Some individuals use imported ingredients from other countries to enhance their cake. Ultimately, you get what you pay for.

Don’t tell a baker that her cake is sweet…buttercream is naturally sweet it’s made with sugar! If your seeking a more subtle taste then opt for Swiss meringue butter cream which costs more.  Some supermarkets use lard instead of fresh unsalted butter that offers a more bland taste.

Don’t wait 30 days before your wedding to book a wedding cake consultation.

Bridal Do’s:

Do eat a piece of your cake at your wedding.

Do order a small tier cake for you and your hubby to enjoy.

Do book your wedding cake three months in advance.

Do read your cake contract thoroughly and ask questions.

 

Frosting!

Pastry Artist Kayisha

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