that's xactly what my kid has in mind for her wedding this year
buncha dif random cakes, cuppies etc all over the table
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:
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!
'splash of color' was already mentioned upthread
but saw this today--make that a splash of neon color!
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.
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
*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.