What are the popular wedding cake trends in regards to frostings, fillings and flavors?
Harry: For frostings, it’s mostly rolled fondant. With fillings – fruit flavors. Hans: I would say passion fruit also. We’re trying to get away from an overly sweet product. So if you put in a good base of a fruity flavor – a passion fruit, Marionberry, strawberry or key lime – people seem to prefer it. It’s not so heavy. Harry: Another trend is the “stacked cake.” There’s no more separating of cakes with pillars. They’re right on top of each other now. And we’ve gone through the phase of the chocolate shavings – that’s gone out. Hans: We don’t put too much emphasis on the actual cake for the flavor. The fruit filling is supposed to give the cake its flavor. We try to use either a plain vanilla or chocolate-flavored cake or a nutty cake – a hazelnut. Harry: The vanilla cake looks nice when you cut it. What exactly is fondant? Hans: You have two kinds of fondants. You have the liquid ones, which you pour over petits fours. The rolled fondant is more like a paste. The main ingredients ar
