Sections

Sweet Stuff

Updated Jan 31, 2020

| By Alison McGill

Wondering what to make the centre of attention on your reception sweet table? These days, there are lots of yummy options to choose from—we at WB can report this first hand as it seems we are always on the tasting frontlines when it comes to wedding cakes, cookies and treats. To get the scoop on what’s haute for sweets, specifically cakes, I went straight to an expert, Morag Cleeveley, owner of Toronto’s Yummy Stuff. Here are the five big trends she sees happening with W-day sweets:

No.
02

Sweet Stuff

Cupcakes. Though they’ve been the trend for a few years now, they show no sign of slowing down in popularity. Cupcakes are great for many reasons: they can accommodate special dietary requests, you can have a host of flavours, not just one or two, and they are easy on the budget.

Simplicity. Keeping your cake simple and not loaded with detail is hot. Cleeveley cites cakes decorated with ribbon only or flowers only as recent client favourites.

Bright colours. Cakes are no longer just finished in basic white fondant; Technicolor hues are currently a huge do. Brightly coloured bows and accents can brighten your white, but if you want to go full tilt, try a hot colour for your whole cake on for size.

Fresh flowers. Instead of trimming your tiers with sugar flowers, the real deal has become increasingly popular. Match the blooms on your cake to the blooms in your bouquet and centerpieces and voila…you have an instant gorgeous wedding theme!

Gourmet flavours. While yes, if you like your traditional chocolate and vanilla cake, you can still have it, but there’s been an explosion of a host of exotic tastes, everything from banana to red velvet and coconut.

Photo courtesy of Yummy Stuff

This article was originally published on Jul 30, 2007