Trends: ombre and naked cakes
This pink ombre cake by Bobbette and Belle (on left) will be the
highlight of your sweet table. Naked cakes prove it’s what’s
inside that counts. This one, by Bucket and Whisk (on right), is a feast for the
eyes with icing only on top and in layers.
Doughnut cakes: a hole in one
Move over, cupcake. There’s a new sweet in town.
Jelly Modern Doughnuts in Calgary was Canada’s first gourmet
doughnut shop, and now Chef Grayson Sherman is producing
doughnut cakes. His handmade creations are draped with
homemade fondant in any colour, adorned with cut-outs or
monograms, and made glittery with opalescent dragées, isomalt
stars and gems. Colours range from pale to metallic to matte.
The result resembles a smaller, two-tiered version of a regular
wedding cake, with doughnuts hidden inside.
The doughnut cake can be served as is, or atop multiple tiers of
doughnuts to match, depending on the size of your party. Always
popular are the Madagascar bourbon vanilla, carrot cake and red
velvet with mascarpone frosting. Jelly Modern even has gluten-free
varieties available.
Originally published in Today’s Bride magazine, Spring/Summer 2013.
