Your Sussex Wedding - August/September 2023 (Issue 104)

60 Emily's Mixing Bowl Leading Lady Cakes © AKP Branding Photography Holly Ann Cake Design © Alice Marples from Marples Cakery is experiencing something similar: “I’m finding that a diagonal buttercream effect is becoming more sought after, as well as cascading floral displays on cakes,” she says. “Grand, tall cakes with minimal sugar detail are in, perhaps with an elegant rose or orchid spray embellishment.” – Annie Bennett, Leading Lady Cakes FLORAL FUN Emily tells us, “Semi-naked cakes seem to be on the decline after a strong presence for the last eight years or so. Taking their place are edible pressed flower designs or fully-iced, textured buttercream bakes decorated either with fresh flowers or palette knife painted abstract florals and colour.” Ashleigh has experienced the same trend shift and says, “Pressed edible flower cakes are taking over from the semi-naked bakes for those couples choosing barn venues. These bring the outdoors in and match the rustic vibe perfectly.” Emily continues, “For less rustic, more polished weddings, fondant iced cakes are sticking around and being styled with more loose-looking arrangements of fresh flowers and props such as flower crowns.” TEMPT THE TASTEBUDS “Couples are becoming more interested in different and unusual flavours,” Leading Lady Cakes © AKP Branding Photography Emily's Mixing Bowl © Marples Cakery