The great British baking revival continues apace in 2013 with more and more people making cakes than ever before.
Each tier can be a different flavour and why not introduce some colour too. If you have a white wedding cake on the outside, consider having coloured tiers inside
With so much renewed interest in baking comes a renewed interest in taste as well. Lovely though it is the traditional Victoria sponge with lashings of jam and vanilla buttercream has some serious competition from more exotic flavours.
For the last year we have been offering clients a huge variety of flavours, some traditional some not so traditional and there is a definite trend for people be as surprised when they cut into a cake as they are when they look at it.
Popular flavours for wedding cakes and celebration cakes for 2012 were red velvet, chocolate and orange and coconut and lime but the flavour that takes the top spot is raspberry and white chocolate and we expect it to continue this year.
We have jazzed it up a little since we first introduced it a couple of years ago. Adding some Chambord syrup to both the sponges themselves after they have been cooked and the Swiss meringue buttercream filling. It just lifts it enough to give it that extra kick and is perfect along with fresh raspberries.
But we never sit on our laurels when it comes to cake flavours at Pink Rose Cakes and we are currently experimenting with a mojito inspired cake, something akin to Black Forest Gateau and lots of traditional English garden scents and flavours – lavender, rose, geranium and bergamot.
We have even seen some totally out there concoctions involving Christmas dinner with cranberries and Christmas spices, courgette and chilli and avocado. I’m not sure we are ready to leap that far into the unknown but you never know!
Flavour Trends for 2013
The great British baking revival continues apace in 2013 with more and more people making cakes than ever before.
Each tier can be a different flavour and why not introduce some colour too. If you have a white wedding cake on the outside, consider having coloured tiers inside
With so much renewed interest in baking comes a renewed interest in taste as well. Lovely though it is the traditional Victoria sponge with lashings of jam and vanilla buttercream has some serious competition from more exotic flavours.
For the last year we have been offering clients a huge variety of flavours, some traditional some not so traditional and there is a definite trend for people be as surprised when they cut into a cake as they are when they look at it.
Popular flavours for wedding cakes and celebration cakes for 2012 were red velvet, chocolate and orange and coconut and lime but the flavour that takes the top spot is raspberry and white chocolate and we expect it to continue this year.
We have jazzed it up a little since we first introduced it a couple of years ago. Adding some Chambord syrup to both the sponges themselves after they have been cooked and the Swiss meringue buttercream filling. It just lifts it enough to give it that extra kick and is perfect along with fresh raspberries.
But we never sit on our laurels when it comes to cake flavours at Pink Rose Cakes and we are currently experimenting with a mojito inspired cake, something akin to Black Forest Gateau and lots of traditional English garden scents and flavours – lavender, rose, geranium and bergamot.
We have even seen some totally out there concoctions involving Christmas dinner with cranberries and Christmas spices, courgette and chilli and avocado. I’m not sure we are ready to leap that far into the unknown but you never know!
To view our full list of flavours click here