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  • Oct 24, 2014
  • Updated: 4:37am

Put icing on the cake

PUBLISHED : Thursday, 02 February, 2012, 12:00am
UPDATED : Thursday, 02 February, 2012, 12:00am
 

One of the sweetest moments of a wedding is the cutting of the cake.

These days couples are no longer slicing into a five-tiered cake made of styrofoam. The bride- and groom-to-be are splashing out on customised works of confectionary perfection.

'People are willing to pay more to decorate their weddings, and a wedding cake is a part of that,' says Dorothy Lee of Dorothy's Couture Cakes (www.dorothycouturecakes.com).

'It's no different to spending on flowers, they all cost money, but creating the nice experience is worthwhile.

'Before [the focus] was all on the gown, but then you can't share that experience with the other guests.

'But by creating a cake, it's more than a dessert, it's a message about themselves that they can share with their loved ones.'

Displayed at Mariee Bridal Couture and Peony Bridal shops, Dorothy's Couture Cakes can inspire couples to seek more creative designs, Lee says. However, the pastry chef stresses ideas can be an extension of the venue, such as a beach environment or pool setting, or be inspired by the couple's likes and past experiences.

'Previously, we created cakes inspired by the water fountain at Hong Kong Park, where the bride and groom first met,' recalls Lee, who studied with Donald Wressell, 2005 pastry chef of the year, at the World Pastry Forum.

'Whenever they look at the cake or at photos of it, they will think, 'this is where we met'. It's a very sweet thing.'

When it comes to tasting the cake, Lee says flavours are not restricted to vanilla sponge or chocolate.

Lee and her team can make cakes to suit different tastes, from traditional English fruit cake to green tea sponge or coffee cake with Kahlua.

Emmy Chow, co-founder of Beyond Dessert (www.beyonddessert.com) with Liana Yung, says couples should first agree on a theme before they create their wedding desserts.

'Usually, the bride is in charge of the wedding, but sometimes [the couple] don't agree and I get stuck in the middle,' says Chow, who started the business in 2010.

'If they have an idea that relates to their wedding theme, it's best to stick to it. Some couples want a little bit of everything, but then you won't have a theme any more.'

While Beyond Dessert offers customised wedding cakes, it is best known for its dessert tables. Among the irresistible spread, guests will usually find a selection of bite-sized goodies that include cake pops - decorated cakes on lollipop sticks - cookies, cupcakes, homemade candy, Rice Krispie pops and marshmallow pops.

Chow points out cupcake towers were all the rage in 2010, but the popularity of cupcakes has been waning.

These days, more couples are asking for wedding-inspired cake pops.

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