What new wedding cake trend would you like to see more brides doing?
I would love to see more brides incorporating elements from their gown into their cakes. If a bride has personalized embroidery on her gown or veil, we can translate it to be piped in icing onto the cake for a beautiful touch.
What process do you take brides through to create their perfect wedding cake?
We like to know their overall taste. We ask them who their favorite clothing designers are to get a feeling for their style. We will want to know where the party is because we don't want to have a cake that looks like Versailles in a minimalist Japanese-inspired room. Then we will ask about the season of the wedding—maybe lemon curd with fresh raspberry for a summer luncheon and chocolate, mocha and hazelnut for a winter affair. We also will ask about the reception decor for inspiration.
What is the most important thing for a couple to consider when choosing their wedding cake?
They should remember that it has to be not only beautiful to look at but delicious too.
What are the most popular fillings or cake flavors you're seeing?
As we are coming into summer brides are looking for something lighter, so I am seeing a lot of raspberry, strawberry, key lime, blood orange and mango. In general, sophisticated tastes are also popular now too because a lot of brides are older and have experienced great food, so they have a better idea about what they want to serve guests.
How has cake-making changed through the years?
I rather hope that it has gotten better. When I started this business 30 years ago cakes were either beautiful but inedible or delicious and didn't look like much. Now the combination has improved.
Bonus question: What's your favorite type of cake to eat?
I love lemon. My ideal cake would be a yellow butter cake with fresh lemon curd and raspberries, but my husband loves chocolate, so if I'm making a cake big enough to alternate tiers, I try to satisfy us both.