Tasty Tales: Unique Wedding Cake Flavors And Their Stories

Wedding cakes come in all shapes, sizes, and flavours. While some couples opt for traditional flavours like vanilla, strawberry, lemon, chocolate, and vanilla buttercream, others choose unique flavours like sake wine cake with black sesame paste, wasabi buttercream, and nori flakes.

Some couples even have multiple flavours in their wedding cake, with each tier offering something different.

So, what flavour was your wedding cake?

Chocolate and hazelnut

For a chocolate and hazelnut wedding cake, you could have a cake with two layers of fluffy, moist hazelnut sponge with a hint of cinnamon, topped with creamy chocolate hazelnut buttercream frosting. The cake could be made with ground, roasted hazelnuts, packed with flavour, and the frosting could be made with melted chocolate and cocoa powder for a rich chocolate taste.

Alternatively, you could alternate between layers of rich chocolate cake and tender hazelnut cake, filled with white chocolate hazelnut ganache and coated in silky vanilla buttercream. Or, for a more unusual take, you could try a sake wine cake with black sesame paste, wasabi buttercream, and nori flakes.

If you're looking for a more traditional take on the chocolate and hazelnut combination, you could try a chocolate cake with chocolate hazelnut spread, like Nutella, on top of each layer. Or, for a more subtle hazelnut flavour, you could use hazelnut flour in the cake batter.

Whatever you choose, a chocolate and hazelnut wedding cake is sure to be a crowd-pleaser!

Red velvet and cream cheese

Red velvet cake is a rich and decadent wedding cake flavor that doesn't need much else—it's delicious all on its own. However, you can serve it with cream cheese frosting for a classic wedding cake flavor combo.

Red velvet cake is much more than vanilla cake tinted red. This cake has superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. The trick to achieving the perfect texture is to whip the egg whites, which guarantees a smooth velvet crumb.

Ingredients:

• 3 cups (360g) cake flour (spooned & leveled)
• 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 coloring
• 1 cup (240ml) buttermilk, at room temperature

For the 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

Instructions:

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

Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.

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 coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.

Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, be careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, 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. Add more confectioners' sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.

Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over the finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with the 2nd layer and spread the remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.

Refrigerate the cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.

Cover leftover cake tightly and store in the refrigerator for up to 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Lemon and raspberry

A lemon and raspberry cake can be decorated with fresh flowers and candied raspberries, and can be served as a single-tier or multi-tier cake. The cake can be filled with raspberry preserves and lemon buttercream, and lightly frosted with lemon buttercream frosting swirled with raspberries.

If you are looking for a more elaborate cake, you can add a crumb coating to the outside of the cake, which will give it a rustic look. This can be done by spreading a thin layer of buttercream over the cake and allowing it to chill. A second, thicker layer of buttercream can then be added, and the cake can be decorated with fresh flowers and raspberries.

For an extra special touch, you could try making a lemon and raspberry cake with a pink glow. To achieve this, pipe the buttercream frosting around the perimeter of each layer to create a type of dam before adding the raspberry preserves. When you add the next layer of cake, the combination of the raspberry preserves and buttercream will create a beautiful pink glow.

Carrot and chocolate

Carrot cake is a familiar favourite that has been making a resurgence in the wedding space. The addition of punchy spices, such as cinnamon and cardamom, as well as nutty brown butter components, transforms the traditional carrot cake into an elegant confection. For a carrot cake that is moist and delicious, the secret is in the oil. Avocado oil, safflower oil, and vegetable oil all work well, and if you're happy for a light coconut flavour, you can use melted coconut oil. For extra texture, you can add pecans and raisins, but these are optional.

Chocolate cake is a tried-and-true option for any chocoholic. To add a twist to this classic flavour, unexpected flavours like hazelnut, dark chocolate matcha with berries, mint, or coffee can be added. For a rich and indulgent chocolate cake, a chocolate Baileys cake with chai-spiced buttercream is a sophisticated choice.

Combining these two flavours creates a unique wedding cake that is sure to be a crowd-pleaser. For a stable icing that doesn't need to be refrigerated, a vanilla buttercream filling with a fondant cover is a good option. Alternatively, a brown sugar buttercream or a cinnamon buttercream can be used to fill and cover the cake.

White chocolate and raspberry

The Cake

The cake itself is a beautiful combination of white chocolate sponge, raspberry preserves, and smooth white chocolate buttercream. The key to this flavour profile is the balance between the creamy sweetness of the white chocolate and the tart freshness of the raspberries.

To create this cake, you will need three tiers, with each tier consisting of a white chocolate sponge cake. The first tier is paired with raspberry preserves and white chocolate buttercream, providing a delightful contrast of flavours and textures. The second and third tiers build on this indulgent combination, finished with a delicate raspberry drip for an elegant touch.

Ingredients and Allergens

When preparing this cake, it is important to note that the bakery handles a range of allergens, including gluten, milk, eggs, soya, sesame, nuts, and sulphites. While separate equipment is used for different allergens, cross-contamination is possible, so it is essential to inform your guests of these potential allergens.

Preparation and Storage

To ensure the best possible experience for your guests, it is recommended to order the cake at least two days in advance. The cake can be delivered or collected from the bakery, ensuring freshness and quality.

For storage, it is best to keep the cake in an airtight container and consume it within three days. If you wish to freeze the cake, it is advisable to wrap the sponges well and store them in an airtight container. The buttercream can also be frozen separately, and the entire cake can be frozen once assembled. However, it is important to remove any fresh raspberries before freezing to prevent sogginess.

Decoration

The decoration of this cake is a true showcase of the white chocolate and raspberry flavours. Each layer is filled and topped with a silky white chocolate buttercream, creating a luxurious and indulgent experience.

To enhance the raspberry flavour, three different types of raspberries are used: fresh raspberries in the cake and on top, freeze-dried raspberries for decoration, and raspberry jam between the layers. White chocolate is also generously incorporated, with white chocolate chips mixed into the sponge, melted white chocolate in the buttercream, and white chocolate curls for decoration.

The final touch is a delicate raspberry drip, adding an elegant and romantic finish to the cake.

Frequently asked questions