When it comes to planning your dream cake, it’s important to take into account seasonality. We think of clothes, menu, drinks lists, and styles for weddings as seasonal, but often forget about the cakes! In the same way you wouldn’t wear a winter dress to a spring wedding, I like to think of cakes as seasonal. Today I’m going to walk you through season by season a few tips to keep in mind so that your cake matches the time of year of your wedding.
For summer cakes I like to keep things fresh, with both style and flavour! On a hot day no one wants a rich dense chocolate mud cake with caramel and loads of frosting. Think instead of light tropical flavours. Mango, lychee, coconut, vanilla, lime, lemongrass and Champagne cakes are perfect this time of year. This way guests can still enjoy a treat without feeling like it is too heavy.
I love classic white cakes, and naked cakes in summer (pictured above). There is something about lighter colours that looks so refreshing and inviting on a hot day. Think about using hydrangeas or water lilies for a splash of colour on your cake as summer is their peak season.
Since summer is one of the busiest times for weddings one of my main tips when it comes to organising your cake is to get in quickly. A lot of cake businesses book up really fast around this time of year so to avoid disappointment, book in advance.
This is one of my favourite seasons and a great time to play around with warmer colours and interesting flavours. Think pumpkin spice cake, salted caramel, chocolate beetroot cake and orange and almond cake.
I also think it’s a great time of year to go for a bit more of a moody style. Deep orange, burgundy and browns can look lovely and indulgent. Garden roses are at their best this time of year and always look so stunning on top of an autumn cake. If you wanted to get a little more creative ask your cake maker to have a play around with some autumn leaves, or dark greenery.
Winter cakes are all about indulgence. Now is the time for dark chocolate cakes, figs, nuts, spices and anything rich.
I always lean towards darker tones this time of year, but don’t be afraid to add a pop of colour to lighten up the mood a little. Ranunculus are in season this time of year and are perfect for adding a little flair.
Printed or painted cakes are another great way to add some extra creativity to your winter cake, but still keep the style moody and dark.
This is a great time of year to get really creative with cakes. There are so many lovely flowers and fruits in season and it’s the perfect time to have a play around with colour. Blush pinks, purples and gold leaf work wonderfully this time of year. Think flavours like strawberry, raspberry, Champagne, Persian love cake, and cardamom.
Ms Zigzag says: I’m a big cheerleader for living a life in tune with the seasons and I absolutely agree that your wedding cake should honour and celebrate the season. Beautiful work Cherry Cakes!
About the author Cherry Murphy of Cherry Cakes: Cherry Murphy is a qualified chef and pastry chef. Having moved to the city to study patisserie, Melbourne has become her professional base. Cherry has worked in a number of commercial kitchens with roles including Dessert Chef at the Westin Hotel, Cupcake Designer for Little Cupcakes and Head Chef at John Gorilla cafe. She is a wedding caterer and cafe supplier (and self-proclaimed good time gal!)