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    Posted January 4, 2013 by
    cynthia4cnn
    Location
    Edinburg, Texas
    Assignment
    Assignment
    This iReport is part of an assignment:
    Making it in America: Mompreneurs

    More from cynthia4cnn

    Transition of Modern Day Wedding Cakes

     

    From:
    Cynthia’s Cake Talk V
    By Cynthia Ebrom - Cynthia’s Cakes

     

    "Doing what you like is freedom, liking what you do is happiness!"

     

    It occurred to me recently just how much the evolution of cake decorating and the wedding cake itself has reached new heights. In the 28 years of cake decorating, I have witnessed first-hand the replacement of the 3 tiered round, virgin white iced confection. It was usually always adorned with roses piped in buttercream directly on the swags and topped with a plastic bride and groom sitting there looking dazed and confused. That was the standard dictated mainly by society, our mothers and grandmothers!

     

    Wedding cakes have now been replaced with creative new inventive approaches in design, creativity, and structure; making it THE centerpiece for the wedding reception and reclaiming itself as the piece de resistance. It’s the first thing a guest will see and the last thing they get to experience.

     

    The modern bride now has an endless choice of shape, finish, flavor, and decoration limited only by creativity, imagination and budget. Each cake is individualized by the bridal couple with their own personal mark. We are seeing them inspired by their floral arrangements, color palette, linen or china patterns and are definitely becoming the edible extension of the wedding decorations.

     

    With all the creativity cake artists have available though, we are witnessing extravagance being replaced with the return of simplicity as more contemporary couples are choosing an elegant concept with a few alternative changes. Soft pastel, feminine pinks, winter-whites, turquoise, creamy peach, and dark chocolate are making a comeback. Fondant was all the rage for awhile but now we are seeing butter cream take its place as brides search for delectable flavor versus chewy fondant.

     

    Embellishments are being understated but not obsolete. Top picks include fondant ribbon, crystal bling, fresh blooms, sugar lace, sugar flowers and subtle pearl dust or metallic sparkle to add “a little extra“. Swarovski crystal monograms are the topper of choice for most couples these days with round tiers and smooth edges for conventional brides. Less conventional couples are opting for designs in hexagon and square or a combination of the two and being topped with whimsical cake toppers

     

    Regardless of the design you choose, most important thing to keep in mind when it comes to your wedding cake is to choose a cake artist whose design approach matches your desired style. Last but not least, before you book any wedding specialist, check if they are licensed by the Health Department and research their customer reviews online.

     

    Cynthia Ebrom is owner of Cynthia's Cakes

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