Now that last week’s post has you ready to buck with wedding cake tradition and source something fresh and on-trend, (or at least has opened that door a little bit,) I wanted to showcase some of my favorite wedding cake trendsetters to get those wheels a turnin’. These designers are true artists – they have pushed the limits of technique and tradition to create something completely new, and in turn have inspired tons of cakes across the world. From intricate and delicate detail work that mimics couture fashion to rough, unfinished facades that tug at a viscous vocabulary, these cakes span a wide range of style. They each remain statement pieces and works of art, but there’s a softness about them that translates as “cake” and makes them a little easier to cut into.
Maggie Austin
Austin’s most famous cakes are surely those swathed in her uber delicate gumpaste fringe. What sets these apart from other fringe work is how incredibly delicate the fringe is – she reaches an unparallelled level of translucence with her fringe – it actually seems to reflect light with an almost paper or fabric-like quality, an incredible other-ness. She also sets the bar incredibly high for sugar flower work with flowers that look unbelievable lifelike. And if that isn’t enough (I mean, Really!) check out her gorgeous painted cakes inspired by stained glass.
M Robin
Marcella Robin, or M Robin Cakes as she is known in the cake world, has come up with a truly original technique for decorating cake – she uses the French entrement method of layering mousse, bavaroise, dacquoise, sponge cake, caramels, fruit and other fillings (talk about Flavortown) and finishing with a layer of sponge cake. That’s right. No buttercream or fondant slathered outside these cakes, but rather incredible hand-made patterns of sponge cake, resulting in a super smooth, almost stone-like finish. Her patterns have an obvious retro bent, but the smooth finish and clean geometric patterns give these cakes a very modern feel.
Milk Bar
Christina Tosi, the chef, owner, and creative genius behind Momofuku Milk Bar in NYC, is responsible for not only the revival of the “naked” cake, but for introducing a complete 180 degree spin on the traditional cake aesthetic. With a focus on establishing a powerhouse of flavor and texture in each bite – Milk Bar cakes are famous for layer upon layer of unique flavor – Tosi eschewed the idea of hiding all that effort under a layer of buttercream. Her unique build process results in a super smooth finish that allows these cakes to shine at even the most elegant affairs. The naked product may be a marriage of dark natural hues, but the presentation, (often each tier allows for a different combo of flavors), is a foodie’s dream.
xoxo
