We talk about wedding cakes professional who tell us all about their experience and trends in wedding cakes.
Like most wedding aspects, cakes also evolve and add to the emerging trends in the bridal environment. It is an element with a lot of protagonism, which should not only be delicious, but also is on many occasions part of the decoration.Actually, a new trend is that desserts have a leading role, with a sweet table or a beautiful cake decorated according to the style of the wedding.
Today we talk with three bridal bakery professionals, who create authentic works of art and who tell us about their experience and new trends in wedding cakes: Miriam Martín, of Platitos de Azúcar, María José Adán Martínez of Acaramelada, Tatiana Martins of Bendito Cupcake.
How did the idea of dedicating yourself to baking and specializing in wedding cakes begin?
Miriam Martín: Since my children’s baptism, now they are 9 years old …
María José Adán Martínez: There were several and determining factors, the first was having to rest during the pregnancy of my twins, about 12 years ago, and as a consequence watching a lot of television from bed … a program about this type of pastry that It reminded me of what I liked about the American wedding cakes at the movies. After my children’s birth, I decided to take courses, which allowed me to leave the house for a while and think about something else. Then it was time to join a large company, where humane treatment was not the best and I met an entrepreneur from another sector, but who encouraged me to undertake and forget that job that I did not want to return.
Tatiana Martins: I’m a graphic designer. I have always liked doing things with my hands, the craft, so I decided to move from the computer screen to design cakes and prepare sweet tables.
What are the couples demanding for this season? What are the most requested flavors?
Miriam Martín: Our star cake is the semi naked cake, for those who do not know what is ,it is that in which it is covered with cream but you can see the cake in some outlines.The most chosen cake flavor is undoubtedly lemon sponge cake stuffed with soft lemon mousse and Lemon curd
María José Adán Martínez: The bride and groom mostly require us for “naked cake”, decorated with flowers and / or fruits, to make the wedding cake cutting and for the most part serve after the dinner, but we also have requests for cakes decorated according to the theme of the wedding, for example art deco style or game of thrones. The most requested flavor is the “red velvet”, but also trumps the carrot cake or the most classic chocolate flavored tarts.
Tatiana Martins: Cutting cakes because they are small and very cute. About flavors, the Red velvet is always a safe option, they also request chocolate with cream cheese and red fruits.
What do you think the trends in 2019 wedding cakes are going to be?
Miriam Martín: In terms of flavors, ingredients, decoration … I think that in 2019 will come a cake with inaccurate cut, careless and tall, with greens and flowers.
María José Adán Martínez: in this case, what we have is the most important aspect for a wedding cakes professional, to create new styles, but unfortunately, i think that the naked cakes will be popular in 2019 too, also if we always see some different cakes at weddings as each time the bride and groom are more informed about the new trends.
About flavors, I have no doubt … the “red velvet” will continue to triumph, as it is a flavor not at all strange to our palate, but it is different enough to surprise us and not only because of its color.
Tatiana Martins: The natural is always a trend. As for flavors, it depends a lot on each palate; there are citrus fruits such as lemon, raspberry, tropical coconut, mango or pineapple, more authentic such as orange cakes with walnuts or rhubarb with cheese, and for the chocolatiers, chocolate cake with pistachio or with red fruits. For decoration we always choose natural flowers and fruits or some wooden topper.
Do you have any advice about which kind of cake and which dimensions is better to chose?
Miriam Martín: When it comes to choosing a cake, aesthetically the bigger the better, it is much more spectacular. For very large cakes, the ideal is to make cut tarts, and bring pre-cut rations ready to serve.
María José Adán Martínez: The advice is that the couple based their decision on what they like, regardless of whether the cake has a fondant or not, which is usually one of the biggest problems that the couple has. The fondant cakes are exactly the same as the naked cake, so it is advisable to make a wedding cake tasting. Regarding the dimensions, we always recommend that the cake be consistent in height with the guests number, as it is very strange otherwise, especially if it is too small. If it is not the wedding dessert, we recommend making a minimum number of servings and the rest of the floors can be fake. For example, a wedding of 150 guests requires a cake size of 3 or 4 floors, but perhaps only one of them, for example the 20-ration, which is edible, to serve later.
Tatiana Martins: The cakes are more beautiful in small sizes. If it is to offer a wedding cake for all guests, we recommend a tarts table, with different flavors and sizes.
How long before they should contact you?
Miriam Martín: We work through an agenda, it means that, when it is complete we can’t take any more orders, so we recommend, as soon as possible, so they won’t have setbacks.
María José Adán Martínez: We have a minimum term of 15 days to accept orders, although it is advisable at least 2 months for a wedding cake since that allows us to be able to calmly plan all the details, with less time it is impossible, for example, to make a taste test.
Tatiana Martins: One year in advance we have already opened our agenda, but about 6 months before the event, it is ideal.
Couples who are planning your wedding, have you taken note? Surely after having seen the creations of these three professionals you already have some ideas. Thank you very much Miriam, María José and Tatiana!
Cover: Acaramelada
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