Flavor Inspiration Guide – 2015 Wedding Cake Flavor Trends

actual slices of wedding cake

Wedding cake slices

Many of our clients are requesting a flavor list.  We really don’t have one. As specialty bakers the options are almost unlimited. There are many combinations for cakes, fillings and icings.  And cakes can be fashioned out of your favorite desserts.

We want to offer a variety of tastes that represent the slices you will present to your guests.   Our tastings are complimentary and the offerings are similar to the wedding cake slices you see to the right.  Our tastings will accommodate up to four guests.

For your tasting we want you to experience the entire cake as it will be built.   We are happy to provide a complimentary tasting that is Chef’s Choice of least six different variations of cake with their included fillings and icings presented to you as your cake will be presented to your guests at your wedding.

We choose the flavors based on traditional and seasonal flavors with input from our couples. They will include Bavarians, perhaps cheesecakes, mousse, curds, fruit compotes and more.   We do ask for your favorite flavor combinations when you schedule your tasting.  It helps us try and prepare the flavors you really want.  If we are baking them or can fit it into our schedule we will be happy to do so.  If we can’t then we will offer to bake a 4 x 4 inch cake in your favorite combination for a small charge.   The six flavors we provide for you will represent our talent, taste and presentation.  We feel you will find our cakes …just simply delicious and ask you to imagine how good your cake will be, for example,  “substituting the raspberry for blackberry.”

All of our cakes are scratch made with natural ingredients.   Fresh and local when we can find them, including compotes, jams, and other fillings.  Our buttercream icings are made with real sweet butter, no shortening or powdered sugar.   They are light in texture and in flavor.

Naked or Barely Iced wedding cake with fruit.

Naked or Barely Iced wedding cake with fruit.

2015 Wedding Cake Flavor Trends

The 2015 wedding cake trends include naked or barely iced cakes, compound cakes and dessert bars.  The traditional flavors will never go out of style, however the trend is to make them compound flavors.   In the example of the cake  slices, we took a traditional strawberry cake and added a layer of strawberry cheesecake.  And we took a traditional coconut cake and added key lime buttercream and a key lime Bavarian layer.

Dessert bars are very much in style.  It is very trendy to include multiple cakes to accommodate your guests that request vegan, gluten-free and sugar free options.  Pies are very much in vogue as well as an assortment of cookies, bars and other favorite desserts.

Marbles are always favorites, some popular combinations are chocolate/vanilla, strawberry/lemon. Chocolate/almond, carrot and bittersweet chocolate and more…

One of my brides chose a very specific flavor combination such as a chiffon cake with a strawberry yogurt Bavarian filling.

Another loved Tiramisu. Her wedding cake was just geared to making the cake taste as close to the dessert as possible.   We baked the traditional lady finger batter but treated it like a layer cake. Flavored the cake with a coffee Liquor soaking syrup, and prepared a true mascarpone Bavarian cream.  the end result was a Tiramisu taste with the wedding cake look.

For another lemon cake, we served lemon curd as a garnish to the cake like ice cream. The cake needed to be room stable for hours in a warm environment… so we just switched the serving method, and still served exactly what the bride and groom wanted. The guests loved it, because it was very different and created another beautiful plated dessert.I can and do flavor icings with natural extracts and liquors if you choose. For example, Chambord goes very well with the raspberry puree and Italian cream cake. Other flavors include: Lemoncello, Grand Marnier, Amaretto, Kahlua to name a few.

Dessert bar to accommodate your vegan, gluten-free, sugar-free and pie lover guests!

Dessert bar to accommodate your vegan, gluten-free, sugar-free and pie lover guests!

I have listed a few combinations for inspiration:

  • Italian cream with a raspberry puree, with the inside iced with a Chambord buttercream (slightly pink color),outside a vanilla buttercream.
  • Chocolate cake, with a peanut butter filling on the center layer (the filling is much like a peanut butter pie) in the middle layer, with a peanut butter icing on the other internal layers. All cakes are iced with a vanilla buttercreamon the outside for that white color
  • Lemon, Lime or Orange cake – depending on the design and wedding location, we may be able to fill the cake with a lemon or orange curd, or serve it as a garnish. Iced with an orange/lemon zest buttercream flavored with Grand Marnier or Lemoncello.
  • I have designed banana cakes (which I love) and have served a pineapple buttercream on one, a peanut butter buttercream on another and a cream cheese combo icing on a third. Sometimes it is amazing how the icing changes the taste combination.
  • Pineapple cake and filled with a scratch made pineapple jam and a pineapple cream, served with a coconut or citrus buttercream.
  • Lemon cake with each layer iced with a lemon glaze. Fillings include scratch made blueberry compote and lemon or vanilla buttercream.
  • Carrot cakes are also popular – I can either make it with or without nuts. Other basic cake flavors are pound, red velvet, coffee, almond, pound, and yellow. Certain flavors work well with cream cheese icings like red velvet.
  • Pumpkin Spice cake, combination icing of cream cheese and buttercream in pumpkin orange flavors.

Note: no matter what the year and whatever the internet says is vogue,  remember the new trend is for the bride to have exactly what she wants… and now that includes everything.

I hope this helps, and let us know when we can schedule a complimentary tasting for you.

Debi