Mini desserts take the cake in 2017
Once upon a time, wedding cakes were architectural feats with seven tiers of fondant and frosting. In 2017, the tradition of colossal confections is subsiding in favor of mini desserts.
“I feel like most of the time, wedding cake doesn’t end up getting eaten,” said Brittany Schneider, who owns Rise Cupcakes, 907 S. Friendswood Drive, in Friendswood. “We’re doing a lot of small cutting cakes with sweets tables.”
Mini desserts fly off the tiers so fast that her customers often say they wish they had ordered more.
“You kind of have to put a security guard by the dessert table, because people end up snacking on them while you’re taking your photos,” Schneider said.
Tiny treats allow the bride and the groom to infuse the buffet with a little personality, said Jessica Shofner, event and wedding coordinator at Butler’s Courtyard, 122 N. Michigan Ave. in League City.
“It’s a chance for the couple to tie into their background,” she said. “We’ve had a few couples with Czech heritage who offered different kinds of kolaches. Another couple that we’re talking to right now — the groom is from England — so they’re wanting to do tiny versions of English desserts.”
Mini desserts may not come in all sizes, but they certainly come in all shapes.
One trend that is reaching new heights is the doughnut wall in which the round breakfast treats are displayed vertically on self-serve buffets. Both edible and Instagrammable, doughnut walls are a punchy piece of reception décor that will jibe with almost any wedding style.
“It’s almost like you’re walking into Willie Wonka’s Chocolate Factory, except instead of wallpaper, there are different flavors of doughnuts that you can go up and grab,” Shofner said.
The traditional white wedding cake appears to have gone by the wayside in 2017. Naked cakes trimmed in fresh flowers and succulents are hot right now, Schneider said.
“Those work well for rustic, shabby chic weddings,” she said. “For more modern, ballroom brides, gold is huge right now.”
Food trucks are another wedding trend, and local cake pop pro Angie Jackson is ready to hit the road for area weddings.
“It’s fun, it’s a novelty,” she said. “Usually couples pair our truck with a burger truck or a taco truck.”
Jackson’s hip mobile eatery, Angie’s Cake, is cool in more ways than one: Onboard air conditioners remove the melt risk, which presents a challenge at outdoor receptions.
Brides and grooms are drawn to her pops because they’re easy to eat, bite-sized and portable.
“But, you also get the variety,” Jackson said. “Couples might offer six different flavors at their wedding.”
Jackson’s cake pop menu includes everything from key lime to German chocolate, but by far the most popular options are birthday cake and red velvet.
“We’ve even created custom flavors for brides,” Jackson said.
If you’d rather serve an icy treat, try farm-to-table pop shop Frios Gourmet Pops, 6302 Seawall Blvd. in Galveston. This local dessert shop specializes in cool flavors such as caramel sea salt, orange basil and mojito that will delight guests both young and old. What’s more, Frios has a mobile cart for hire.
And, before you dismiss cupcakes as passé, pay a visit to the candy-colored wonderland that is Rise Cupcakes, where Schneider’s kitchen is baking up treats that are anything but vanilla.
The Friendswood bakery’s take on a banana cupcake — with sweet potato filling, pralines and butternut squash buttercream — earned it second place on Food Network’s “Cupcake Wars.” There are also flavors like maple bacon and coconut cream pie, and the menu is always evolving.
“If you do the same thing over and over, you get bored,” Schneider said. “With us, we’re constantly thinking outside the box, introducing new and interesting flavor profiles, seasonal ingredients and more variety.”