AWhat are the predictions on wedding cake trends for 2013?

Are ruffled cakes still going to be 'in'?

Colors trends?

Any new design techniques?

i don't know

but i just saw a wedding dresss trend thing on today show on tv

and cake designs often mimic dresses

so

tons of ruffles and white bouquets for brides to carry and peplums

also corset style

so i think a really eye catching fresh looking wedding cake for a display or a sketch would be a three or five tier cake

with the middle tier sculpted in--in the style of a corset

although i would be the least trendy person in the world i still think that might be a cool idea--maybe kinda close to the 2013 trends

maybe it should be a four tier with  the middle two tiers stacked and sculpted

AI love when the bottom tier is ruffled, and the middle tier is a double tier, and the top is a little 4".

And I love the corset tiers, but ruffles and corsets together are to human looking, Haha.

A

They say mint is the new "in" color. Haven't seen it here yet.

Hollywood glam, succulents, natural looks are all requests so far. 

I'm still seeing shabby/vintage chic really in and the whole love bird thing. 

I've heard that quite a few brides around here are doing charcoal, ivory and blush pink with a "Victorian" theme. But I haven't had a bride request it from me yet.

Actually, I've been encountering quite a few requests for bold patterns (chevrons etc) with a clean, modern look with a bright splash of color- like orange, purple, teal or green. Not a huge chevron fan, but I do like the bold clean and modern thing!!!

I have had NO requests for dots and ribbon!! Yay me! Could be because I set a $400 minimum :)

I did I blog post about this: http://sugaredsaffron.co.uk/top-10-wedding-cake-trends-for-2013/
I think naked cakes, ruffles and single tiered combos are going to be in as people are going for the trendy, relaxed look.

Sugared Saffron,,

#5--awesome

but I've already said too much

love your article!

I read somewhere about Mint being the flavor for 2013. I am a hobby baker and use mint whenever I can. I am finally "in style"!!! LOL
 

SugaredSaffron, I love your blog entry. Off to read some more.
 

Ruffles, lace, jewels and loose flowers like cabbage roses etc.

AWow,...thank you for the responses! Sugaredsaffron, I LOVE your blog post!

Any pictures for the double barrel with ruffles on the bottom, tried searching but didn't get much, also how do single tiered combos look?

that's xactly what my kid has in mind for her wedding this year

buncha dif random cakes, cuppies etc all over the table

AThank you!!

From the taste tests I've conducted so far, I'm seeing half and half.  They either still want an earthy look like birch bark or a vine up the front of the cake or tons of bling on a plain cake.  Either end of the spectrum (earthy or bling).  For flavors, Pink Champagne takes the lead for the third year in a row, followed by French Vanilla then Lemon Cake.  The only thing that could derail the ruffled cake would be..............the groom.  They're still voicing their opinions, strongly.  :-)

It doesn't happen often, but I almost totally agree with this:

http://www.bridaltweet.com/page/2013-wedding-industry-predictions?commentId=3145964%3AComment%3A549553&xg_source=activity

These are all things that I'm getting asked about right now.

I had someone ask about a birch bark cake the other day, but the brides around here are still on the ruffles and rustic icing. Also lots of lace. not so much the bling yet but I like doing sugar so I keep trying to push that!

That is interesting but not unexpected from down under. Squires Kitchen were saying Mint was the colour of 2012, good to see its hanging on a bit longer! And yes, I am still getting the nature cake requests (vines, bark, tree round stands) too.

I have to agree with Kara, even though I am 'over' rustic, the slapped-on buttercream look is an easy job with high profit margin!

AYes...I've had some rustic cake inquiries too! Really want to do a lace one!

omg--garlands yes-- backdrops yes-- origami birds yes--paper lanterns yes

but those pennants--no way!  the car dealership called and wants them back

'splash of color' was already mentioned upthread

but saw this today--make that a splash of neon color!

http://shine.yahoo.com/photos/wedding-trend-alert-neon-slideshow/#crsl=%252Fphotos%252Fwedding-trend-alert-neon-slideshow%252F-photo-2567592-193500422.html

I have never been asked for a rustic look cake , for me the trends this year seem to be lots of white,  just a few large flowers instead of huge trailing bouquets and arrangements.   Also quite a few with the birdcage theme or motif.    Flavourwise this year Butterscotch and raspberry and white choc seem to be my leading flavours.  

Many shades of purples seem to be the dominant colours. 

AI have several purple cakes this year already, and several shades of blues and greens that people are calling Tiffany blue. (I just match their swatch and call it whatever they like!)

AJust got several more inquiries for rustic cakes,.....love doing them! Easy to put together and look great! Chellescakes, what recipe o you se for butterscotch cake, if you don't mind sharing? Hmm...haven't seen much of purple around here yet!

I never tried this but now I love to give that try  at least once.

chateau a vendre
 

AI'm starting to see mint green creeping into color schemes. I just did a bunch of tasting appointments this weekend and people are using lighter greens and purples.

fcakes , my butterscotch cake is based on my basic white chocolate mud recipe, I am Australian so you may need to convert some of the measurements. 

But here goes

200g of white chocolate ( I use a nice tasting eating chocolate)

250g of butter ( I use ordinary butter as if I use unsalted I add salt which was just wasting money buying unsalted ) 

1 1/2 cups of caster sugar 

3/4 cup of buttermilk

1/3 cup butterscotch liqueur

1/2 teaspoon vanilla extract

1 cup self raising flour 

1 cup plain flour

2 large or three small eggs

Chelle 

*edited by Mods to remove mixing instructions which is a possible copyright violation.

This is my personal recipe that I developed so I don't consider it a copyright violation, I will be more careful in the future of being generous with my recipes. Please if anyone wants the method send me a private message and I am happy to oblige.

Chelle