Wedding Cake Flavor: A Sweet Tomorrow Treat

Wedding cakes can be any flavour, but there are some traditional and popular choices. In the US, wedding cakes are usually white, vanilla or almond-flavoured, and are often dense and moist. In the UK, Australia and New Zealand, wedding cakes are traditionally fruit cakes.

However, couples are increasingly choosing unique flavours that reflect their personalities and tastes. Some popular choices include chocolate, lemon, elderflower, strawberry, red velvet, salted caramel, carrot cake, and even sake wine with black sesame paste and wasabi buttercream.

So, what flavour will the wedding cake be tomorrow?

Vanilla cake with passionfruit curd

The Vanilla Cake

Vanilla cake is a perennial favourite for weddings due to its light, buttery base and understated elegance. It serves as a blank canvas, allowing you to showcase the passionfruit curd and any other complementary flavours you wish to include. When creating your vanilla cake, consider using a dense yet moist pound cake recipe with real butter, cake flour, and the best quality eggs you can find. This will provide a sturdy base for your passionfruit curd and ensure that each bite is packed with flavour.

The Passionfruit Curd

Passionfruit brings a burst of tropical flavour to your wedding cake. Whether you choose to use fresh passionfruit or a store-bought puree, the unique flavour and aroma of passionfruit will elevate your cake. To make your own passionfruit curd, simply cook passionfruit pulp with sugar, butter, and eggs until thickened. This process will create a silky smooth curd that can be used as a filling or topping for your cake. If you desire a more complex flavour profile, consider adding a hint of vanilla or even a splash of rum to your curd while cooking.

Assembly and Decoration

When assembling your wedding cake, you can choose to use the passionfruit curd as a filling between the layers of vanilla cake. This will create a delightful surprise as your guests cut into the cake. Alternatively, you can use the passionfruit curd as a topping or glaze, allowing the vibrant colour and flavour of the passionfruit to take centre stage. For a more elegant presentation, consider pairing the vanilla cake and passionfruit curd with a vanilla buttercream or a light frosting. Decorate your cake with fresh passionfruit and edible flowers for a truly stunning and tasty creation.

A Memorable Choice

By choosing vanilla cake with passionfruit curd for your wedding, you are sure to create a memorable experience for you and your guests. The combination of classic vanilla and tropical passionfruit will delight the taste buds and leave a lasting impression. So, take the time to source the finest ingredients, perfect your recipe, and enjoy the process of creating this delicious wedding cake.

Chocolate cake with peanut butter buttercream

If you're looking for a decadent and indulgent wedding cake, look no further than this Chocolate Cake with Peanut Butter Buttercream. This cake is a true crowd-pleaser and combines two classic flavours that are simply meant to be together. The rich and moist chocolate cake is elevated by the creamy and indulgent peanut butter buttercream, creating a dessert that your guests will be raving about for years to come.

The Chocolate Cake

The key to a delicious chocolate cake is moisture, and this recipe delivers. The addition of hot water, coffee, or even hot chocolate enhances the chocolate flavour and results in an incredibly moist and fudgy cake. The cake is also incredibly easy to make, with simple ingredients and minimal effort required. The cake is baked in a 9x13-inch pan or three 8-inch or 9-inch cake pans, resulting in a beautiful and impressive dessert.

The Peanut Butter Buttercream

The star of the show is undoubtedly the peanut butter buttercream. With a creamy texture and a strong peanut butter flavour, it's the perfect complement to the chocolate cake. The buttercream is made with creamy peanut butter, butter, confectioners' sugar, and milk, resulting in a smooth and spreadable frosting. The addition of milk helps to create a fluffy and light texture, while the peanut butter provides a strong and distinct flavour.

Putting it all Together

Once the cake has cooled, it's time to assemble this delicious dessert. A thin layer of the peanut butter buttercream is spread over the cake, creating a crumb coat that sets the foundation for the final frosting. The cake is then chilled to allow the crumb coat to set, ensuring a smooth and professional-looking finish. After chilling, the rest of the buttercream is added, and the cake is ready to serve!

This Chocolate Cake with Peanut Butter Buttercream is the perfect choice for a wedding cake, offering a unique and indulgent flavour combination that will leave a lasting impression. The cake can be made ahead of time and stored in the fridge, making it a convenient option for your special day. So, why not surprise your guests and elevate your wedding with this mouthwatering flavour combination?

Lemon cake with lavender rosemary icing

Ingredients

For the cake:

• 3 cups (360g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons lemon zest (from about 4 lemons)
• 1/2 cup (113g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup (80ml) fresh lemon juice

For the icing:

• 1 1/2 cup (3 sticks) unsalted butter, room temperature
• 6 cups (680g) powdered sugar
• 1/3 cup (80ml) whole milk
• 1 tablespoon lemon extract
• 5 sprigs of rosemary

Method

First, make the cake. Preheat your oven to 350°F and grease two 8-inch round cake pans with butter. Line the pans with parchment paper and grease the parchment. Dust the bottom and sides of the pans with flour and tap out the excess.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate bowl, add the sugar, lemon zest, and dried lavender. Process the sugar mixture until the lavender is finely ground and distributed throughout the sugar, which should take around 1-3 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, and lemon-lavender sugar on medium-high speed until very pale and fluffy, which should take about 4 minutes. The mixture will have doubled or nearly tripled in volume.

Add the eggs, one at a time, beating until fully combined after each addition. Then, stir in the vanilla extract.

Add one half of the flour mixture into the butter mixture and mix on low speed until incorporated. Pour in the milk and lemon juice and continue mixing on low speed until combined.

Add the rest of the flour mixture and mix on low speed just until incorporated. It’s okay if there are a few lumps, as you don’t want to overmix the batter.

Divide the batter evenly between the two prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. The edges of the cake will have begun to pull away from the sides of the pan, and the centre of the cake should spring back when gently poked.

Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before icing.

Now, make the icing. To infuse the rosemary, add 5 sprigs of rosemary to 1/2 pound of unsalted butter and let it sit for three hours. Remove the sprigs and add the infused butter to your favourite icing recipe.

In the bowl of a stand mixer fitted with the paddle attachment, beat 1 1/2 cup (3 sticks) of unsalted butter on medium speed until smooth and satiny, about 2 minutes.

Add the powdered sugar, whole milk, and lemon extract and continue beating on medium speed until light and fluffy, about 2 minutes. If the icing is too thick, add more milk, 1 tablespoon at a time, until it reaches the desired consistency.

Once the cakes have cooled completely, place one of the cake layers right-side-up on a large plate or a 10-inch cardboard cake round. Use an offset spatula or a butter knife to spread a thick layer of icing, 1/2 to 1 cup, evenly over the layer.

Top with the remaining cake layer, placed upside down, so the top of the cake is smooth and flat. Check that the cake layers are centred and that the top of the cake is level. Gently adjust if necessary.

Apply a crumb coat: spread a generous amount of icing over the top and sides of the cake using an offset spatula or the straight edge of a large butter knife. Use the spatula to spread the icing into a thin, even layer; you should be able to see the cake through the icing.

Place the cake in the refrigerator for 20 minutes for the icing to set. Cover the bowl of icing.

Remove the cake from the refrigerator. Stir the icing a few times to smooth it out again.

Spread a generous amount of icing over the top and sides of the cake as before, this time leaving a thicker layer of icing. Use the offset spatula, a large spoon, or the back of a butter knife to smooth the sides.

The cake will keep for up to 4 days in a cake saver on the counter. Cake slices can be saved on a plate covered with plastic wrap for up to 4 days.

Tips

• Make sure the cakes have cooled completely before icing, otherwise the icing will melt and your layers will slide around.
• A crumb coat is a thin layer of icing that seals the cake and traps any loose crumbs, so the final layer of icing doesn't have any red specks of crumbs.
• Chill the cake in the fridge to set the crumb coat before adding the final layer of icing.
• If you're having difficulty getting perfectly smooth sides, embrace the look by decorating the cake with a swirl, swoops, or waves instead.
• You can make the cake layers and icing in advance and assemble closer to serving time. After baking the cake layers, allow them to cool completely, wrap them in plastic, and store them at room temperature overnight or freeze them for longer storage. The cake layers can be frozen for up to 3 months.
• Cover the icing tightly and store it in the refrigerator for up to 1 week or in the freezer for up to 3 months. Let the icing thaw in the refrigerator, then beat it on medium speed for a few seconds until satiny. It may be helpful to add another tablespoon of milk if it’s too thick.

Red velvet cake with cream cheese frosting

Red velvet cake is a rich and decadent wedding cake flavour that doesn't need much else—it's delicious all on its own. But, when paired with cream cheese frosting, you get a classic wedding cake flavour combination.

Red velvet cake is a "mystery flavour" that's hard to put your finger on. It's a sweet marriage of buttermilk and vanilla with a little cocoa for good measure. The cream cheese frosting is delicately sweet and undeniably creamy.

Red velvet cake is also characterised by its dense and soft texture, with a moist and velvety crumb. The addition of cream cheese frosting takes this cake to the next level, making it a true show-stopper.

If you're looking for a unique and memorable wedding cake, red velvet cake with cream cheese frosting is a perfect choice. It offers a balance of rich, tangy, and buttery flavours, along with a striking red colour that will impress your guests.

Ingredients:

• 3 cups (360g) cake flour (spooned & levelled)
• 1 teaspoon baking soda
• 2 Tablespoons (10g) unsweetened natural cocoa powder
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 1 cup (240ml) canola or vegetable oil
• 4 large eggs, room temperature and separated
• 1 Tablespoon pure vanilla extract
• 1 teaspoon distilled white vinegar
• Liquid or gel red food colouring
• 1 cup (240ml) buttermilk, at room temperature

Cream Cheese Frosting:

• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 5 cups (600g) confectioners' sugar
• 1 and 1/2 teaspoons pure vanilla extract
• Pinch of salt, to taste

Method:

Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. This helps the cakes release seamlessly from the pans.

Whisk together the flour, baking soda, cocoa powder, and a pinch of salt in a large bowl. Set this aside.

Using a handheld or stand mixer, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Don't forget to scrape down the sides and bottom of the bowl as needed. Add the oil, egg yolks, vanilla extract, and vinegar, and beat on high for 2 minutes.

With the mixer on low speed, add the dry ingredients in 2-3 additions, alternating with the buttermilk. Beat in your desired amount of food colouring just until combined. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form, and gently fold them into the cake batter.

Divide the batter between the cake pans and bake for 30-32 minutes, or until the tops of the cakes spring back when gently touched and a toothpick inserted in the centre comes out clean. Remove the cakes from the oven and let them cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

To make the frosting, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.

To assemble, use a large serrated knife to slice a thin layer off the tops of the cakes, creating a flat surface. Place one cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with the second layer and spread the remaining frosting all over the top and sides.

Refrigerate the cake for at least 30-60 minutes before slicing to help it hold its shape. Cover and store any leftovers in the refrigerator for up to 5 days, or freeze for up to 2-3 months.

Carrot cake with cream cheese frosting

A carrot cake with cream cheese frosting is a wonderful choice for a wedding cake and is sure to be a crowd-pleaser. Here is a detailed guide on how to make a delicious carrot cake with cream cheese frosting, perfect for a wedding tomorrow.

Ingredients:

For the cake, you will need:

• 2 cups of all-purpose flour (or gluten-free flour)
• 2 teaspoons of baking soda
• 1/2 teaspoon of fine sea salt
• 1 1/2 teaspoons of ground cinnamon
• 1 1/4 cups of vegetable oil
• 1 cup of granulated sugar
• 1 cup of lightly packed brown sugar
• 1 teaspoon of vanilla extract
• 4 large eggs, at room temperature
• 3 cups of grated peeled carrots (about 5-6 medium carrots)
• 1 cup of coarsely chopped pecans or walnuts
• 1/2 cup of raisins (optional)

For the cream cheese frosting, gather:

• 8 ounces of cream cheese, at room temperature
• 2 teaspoons of cornstarch (optional)
• 1 1/4 cups of powdered sugar
• 1/3 cup of cold heavy cream
• 1/2 cup of coarsely chopped pecans or walnuts, for topping

Baking the Cake:

• Preheat your oven to 350°F (176°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. You can also grease and flour the bottom and sides of the pans.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well blended.
• In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla extract.
• Add the eggs to the wet mixture one at a time, whisking well after each addition.
• Using a large rubber spatula, scrape the sides and bottom of the bowl. Add the dry ingredients in three parts, gently stirring until the batter is smooth.
• Stir in the carrots, nuts, and raisins (if using).
• Divide the batter evenly between the prepared cake pans.
• Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean and the tops of the cakes are springy when touched.
• Allow the cakes to cool in the pans for about 15 minutes, then carefully turn them out onto cooling racks. Remove the parchment paper and let them cool completely.

Making the Cream Cheese Frosting:

• In a large bowl, beat the cream cheese with a handheld or stand mixer on medium speed until smooth and creamy, about 1-2 minutes.
• Beat in the powdered sugar and cornstarch (if using). Sifting the ingredients can help remove lumps.
• Pour in the heavy cream and beat on medium speed for 2-3 minutes, or until the frosting is light, creamy, and whipped.
• Once the cake layers are completely cool, frost the top of one cake layer and place the second layer on top.
• Add the remaining frosting to the top of the carrot cake and use a spatula or butter knife to swirl the frosting around. You can leave the sides unfrosted or add a thin layer.
• Finish the cake with a handful of chopped nuts on top for decoration.

Storage:

The carrot cake with cream cheese frosting can be stored in the refrigerator for up to a week. Cover it with plastic wrap or keep it in an airtight container. While the unfrosted cake layers can be frozen, it is not recommended to freeze the frosted cake as the frosting may not thaw well.

Frequently asked questions