Cake experts at CSM Bakery Solutions expect marshmallow icing to be the next big trend for spring nuptials.
As wedding season hits full swing, and the lemon and elderflower royal wedding cake captures the public’s imagination, bakers across the country are experimenting with new flavours for bespoke nuptial creations.
Harry and Meghan’s unconventional choice indicates that fashions are shifting towards lighter cakes; including sponges, and botanical and floral decorations.
Many couples are also opting for a naked or semi-naked cake with buttercream, to avoid the heavier sugar paste option.
A mallow paste can be a good option as it’s lighter, softer and less sweet than sugar paste and icing, suggests CSM. It also has a slick finish, keeps the cake fresh and has a shelf life of three months from the day of production.
“There is no longer a traditional wedding cake – anything goes – from naked cakes to cupcake towers, and cheese cakes to doughnuts,” said Cristiana Ballerini, category market leader of pastry ingredients at CSM Bakery Solutions.
“While this can be a daunting prospect for bakers, who need to keep up to date with new trends and creative ideas, using inspiration from celebrity cakes and recipe brochures can be the key to producing beautiful results.”