"wedding cake trends" news and stories

Who wants to invite me to a wedding with this cake? Please? I want it! I admit - it might be a little more pricey than the cake you were thinking of getting, but it's healthier. Surely sticking pieces of sushi in each other's faces is more romantic than frosting. Although, if you really wanted some frosting, perhaps you could add a green wasabi frosting. I'd be OK with that.

If you need some help with it, you should know that the picture came from the wedding of Jef and Jin Yoon and the cake maker has shared the recipe on her website. Now, you've got no excuses. It's sushi time!

[via Baking Bites]

While I was searching for wedding cupcake photos for my last post, I came across this great picture. Hostess has never looked so artful, so wedding-worthy. If you've planned a Super Bowl wedding, you could do worse than to stock up on cupcakes and Sno-balls and Twinkies and re-create this bad boy. Extra points for triple Twinkie tiers, I think...

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You know this, right? The latest thing in wedding cakes - and by, "latest thing," I mean, "the fashion that began in Martha Stewart Weddings years ago and has now landed firmly in middle American weddings" - is to set cupcakes on wedding-style cake tiers. They can be artsy or prosaic, bold and beautiful or pasty pastel.

Best part about the cupcake tower is that it doesn't require any special skills beyond figuring out where to buy the plastic Romanesque tiers to set them on. You could even (yikes!) make your cupcakes with a mix. Got someone with passable baking skills in your wedding party? You no longer need to worry about whether your crucial middle layer will fall, or if you'll build a grand masterpiece only to have it crumble to pieces on the way to the reception. Get your friends a couple packages of cupcake liners and a bunch of baking pans, and you're golden. (Or, silver.)

Some might ask, does this make wedding cakery too accessible, with lovely creations available to the masses? Does this mean any amateur can get into the wedding-cake-making business? I say, as long as the cake is moist and the icing has lots of butter - go for it, middle America. Just make sure and get that invitation in the mail to me...