Poor Marie Antoinette, not only did she end her life at the guillotine, but her lasting legacy is having uttered a phrase that most historians agree she didn’t actually say.
Regardless, “Let them eat cake” has been a popular maxim for more than 200 years and for equally as long, if not longer, that’s exactly what we’ve been doing at weddings.
From mega-tiered masterpieces to simple layered pastries, the wedding cake has come in just about every form imaginable. And now, as part of a growing trend in serving up something distinct, they’re coming in every flavor, too.
“People choose unique cake flavors because they want their guests to remember the experience; to remember that cake or cupcake they had at their wedding,” explained Beth Bolton, owner of A Little Something Bakery in West Hartford.
And while cake aesthetics remain an important consideration for most couples, becoming just as important is what lies beneath the frosting and what it says about their personality.
“I see a lot of couples who come in and their venue might be the same as everyone else’s, their decorations might be like other people’s, but the food seems to be the real big focus,” explained Bolton, “And making sure that people really like the cake.”
Oreo, passion fruit and lavender are just a few of the latest flavors gaining traction, according to Bolton, along with Funfetti.
Whether a throwback to a childhood birthday cake or the desire to add a bit of whimsy, Bolton said she’s seeing an increasing number of couples choosing to go with the colorfully speckled confection.
“It creates a retro environment, makes them think back to something they enjoy.”
Hope Looney, owner of JCakes in North Branford has also experienced an uptick in Funfetti orders along with other non-traditional flavors like champagne, salted caramel, strawberry margarita and Samoa, a nod to the popular Girl Scout cookie.
“It’s got a coconut filling with chocolate ganache,” said Looney. “It does taste like the cookie. A lot of people are doing that for their wedding cake.”
Maple bacon is among the more unusual cakes that Looney has been asked to make, but despite how unconventional it sounds, she said that it’s delicious.
“It’s a golden cake filled with maple buttercream and candied bacon; it’s like breakfast.”
In addition to choosing less traditional cake flavors, Looney said that there’s been a rise in couples requesting cakes made with all organic fruit, as well as orders for gluten-free creations.
Some are choosing to skip the customary icing in favor of serving a more rustic version referred to as a naked wedding cake. “It’s a cake without frosting,” she explained. “It’s cut into three layers with whipped cream and berries in the middle; the look is really growing.”
According to Lilliana Humphrey, owner of Cakes by Lilly in Hebron, some couples aren’t serving cake at all and are instead offering dessert tables where guests can choose from a variety of sweet treats.
“A new trend is little desserts in shot glasses and miniature cups,” said Humphrey. “Some decide to have both a traditional wedding cake and other desserts, too, so people can pick and choose what they want to eat.”
When deciding on a flavor or style of cake, Humphrey said that couples should keep a few things in mind including what season they are getting married, the kind of food they’re serving, whether the event is indoors or out and maybe most important, who their guests are.
“You have to assess the crowd before making a decision,” she said. “You want people to eat it.”
Sarah Lemire 