Spring Wedding Cakes by Martine Bardin
Spring is a wonderful time to get married, starting a new adventure as the word itself means ‘’rebirth’’ and ‘’renewal’’.
Cake shapes
With cake shapes, the rose petal or the blossom shape is traditional for spring, however, the all time favourite shapes are: round, square, heart and hexagon.
Flavours
Choose a wedding cake which tastes of spring flavor (eg. orange, lemon, strawberry, coconut, pineapple or how about a neopolitan cake). Any other cake flavor will be a success served with a fruit purée or fruit coulis. A fruit coulis is not difficult to make. For a strawberry coulis for 10 servings or more, you will need: 250 g strawberries,1/4 cup castor sugar, Juice of ½ a lemon. Slice the strawberries, blend all ingredients together to a purée, taste if need more sugar, strain and refrigerate. You can prepare two days before the wedding.
Colours
For spring colours, select; lime green, light pink, lemon yellow, bright orange or yellow. The traditional white and ivory with colourful flowers is also beautiful.
Decorations on your cake
Spring decorations can be fresh flowers and they can match your bouquet. For a more artistic cake, sugar flowers will show ‘finesse’. Tulip, daisy, Hyacinth, Camellia, Sweet Peas, Jasmine, Magnolia, Daffodil, Lily, Blossoms are among the famous spring sugar flowers. A bloomed blossom tree made of sugar lying all across the cake is a famous spring cake design. Australian wild flowers are becoming also very popular and people are amazed to see these flowers in sugar. Butterflies and birds are nice ornaments too.