With more than 200 wedding cakes under her belt, Esmeralda Pinilla knows a thing or two about this all-important confection. As owner of Couture Cakes (142 S.E. Sixth Ave., Suite A, Delray Beach, 561/279-1828, couturecakeshop.com), she recommends that couples follow their palates when choosing a baker.
“Definitely shop around and do several tastings,” Pinilla says. “Location and delivery availability are also big factors.”
She suggests that couples ask about the full spectrum of cake flavors, fillings and frostings available; whether natural flowers can be used; how many portions each size yields; and how far in advance the cakes are baked and decorated.
When determining the cake size, the couple should consider whether they want to keep the topper as a first-year anniversary treat, per tradition, and whether other sweets will be served at the wedding.
“The new trend is a small cake as a topper and a cupcake cascade with an infinite variety of flavors and frostings to please every taste bud,” she says.
Gone are the days of the “traditional buttercream rose filled cakes,” she says. “Couples are choosing much more trendy designs,” such as colors that remind them of the place they met or a lace design that echoes the wedding gown.
The cake is a low-pressure decision where couples can have fun and show their creativity without much risk, she says: “Couples can be as original as they wish.”