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Wedding Food and Beverage

Wedding cakes take a whimsical turn, featuring life-like sugar art

Such is the beauty of these intricate creations, couples should take care not to choose one that overshadows the main event

PUBLISHED : Wednesday, 15 June, 2016, 12:42pm
UPDATED : Thursday, 16 June, 2016, 10:48am

When it comes to planning a wedding, nothing is as delightful as planning your own wedding cake. Hong Kong boasts a number of high-quality bakeries and cake shops that cater to couples who know what they like and demand the very best from the culinary world, in terms of taste, service and design.

“We’ve had some real foodie couples who truly wanted something special, like a nine-foot-high croquembouche filled with caramel cream,” says Bonnae Gokson, founder of Sevva and Ms B’s Cakery.

The present trend right now is calling for whimsical creations with rustic decorations that help set the tone.

“Very natural, back to basics, [with] less sugar decoration and sugar coating,” says Yves Matthey, executive pastry chef at the Mandarin Oriental. “The cakes are decorated with natural decoration, such as dried leaves, fresh flowers and branches. They can be crafted with edible sugar base or with non-edible natural decoration.”

Penney Pang, founder of Penney Pang Designer Cakes, agrees. “It is very trendy right now to have [a] wedding cake with a vintage twist or rustic finishing,” she says. “[Also, the demand for] wedding cakes decorated with flowers never dies, and it seems sugar lace is still very popular among brides.”

A lot of our stunning works carry up to 400 to 500 pounds of sugar art weight
Bonnae Gokson, founder of Sevva and Ms B’s Cakery

Delicate sugar flowers, especially when executed by experienced hands, add just the right amount of charm and elegance without overpowering the cake. Both Pang, who has won awards for her cake decorating skills, and Gokson are known for their skill in creating such life-like sugar art.

“Our sugar art work is precise, delicate and exceptional,” Gokson says. “A lot of our stunning works carry up to 400 to 500 pounds of sugar art weight.”

What’s on the inside is just as important as what’s on the outside, and couples are giving careful thought to which flavours work best with which seasons.

“Chocolate flavours are popular during winter, while lemon cake with poppy seeds is popular during the summer days,” Pang says.

Over at the Mandarin Oriental, clients are also opting for creative, fruity combinations, such as yuzu and coconut, carrot and lemon, yoghurt with mixed berries, and lime and mint.

“Flavours are a personal choice, but most of the choices are fresh, light and not too sweet,” Matthey says.

It is also wise to bear in mind the complexity of the design when figuring out how far in advance you need to place your order. Simple designs can take a few weeks to make; complex creations may need up to a few months and more manpower.