The Textured Wedding Cakes Trend
From lattice to lace, ruffles to rosettes, textured wedding cakes are deliciously on-trend.
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We asked Jenny Williamson of Best of Boston winner Jenny’s Wedding Cakes to show us know how texture can up the ante on your wedding day confection. But please…hands off.
Stenciling
This is the grand dame of textured wedding cakes. “A great way to achieve a unique texture or a pattern, stenciling can be done on a fondant cake in either royal icing for a 3-D effect or painted on with pearl, gold, or silver dust, or a colored powder for a flat pattern,” she says. Stencils come in a ton of patterns like damask, chevron (a hot top trend, according to Williamson), paisley, lace, toile, and much more: “Depending on what pattern you’re using, you can get anything from a modern effect with a chevron to a traditional effect with lace or damask.”
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Ruffles
To create a ruffle effect, Williamson rolls out the sugar dough and forms it with a tiny rolling pin to get it very thin. Then she uses her fingers to achieve the look she wants. “With this technique, which can be applied to buttercream or fondant, we can make a feathery-looking petal, small ruffles for a fluffy effect, or rosettes for a more feminine effect,” she explains. Supporting the go-big-or-go-home theory, large ruffles around a cake is also a huge hit with couples these days. “This can be done in buttercream for a very rustic feel, or in sugar for a more modern tailored look,” she continues. “The buttercream ruffles are piped on with a large rose tip, whereas the sugar ruffles are rolled out from sugar paste, thinned with a special tool, and then applied to the sides of the cake.”
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Sugar Flowers
Williamson still finds this oldie but goodie on her request list. “This gives a rustic shabby chic look which is still fitting in with the rustic look of weddings,” she says. “This can be done with a flat flower, such as a hydrangea or a dogwood. The petals are smoothed and ruffled a bit to give it some shape. These can then be applied to the sides of either a fondant or buttercream cake.”
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