Bridal Guide: Simplicity takes the cake
WINCHESTER – Sarah Dyers Beavers, owner of The Cake Boutique, creates beauty and elegance out of simple ingredients and butter cream for her one-of-a-kind wedding cakes.
“Brides in the valley are requesting intimate, simplistic weddings where the atmosphere is more relaxed and enjoyable. They want to play corn hole and enjoy their friends & family,” Beavers said. “I’m seeing this simplistic trend trickle into wedding cake more and more.”
From cupcakes to cake pops, doughnuts and more, wedding cakes have come in all kinds of shapes, sizes and designs over the years. The 2017 wedding cakes trend focused on woodland, geometric and white-on-white designs. From fondant-covered masterpieces to naked cakes filled with berries, cakes have evolved from simplistic to elaborate and back to simplistic.
Simple, white and textured will take the cake for 2018.
“Modern or traditional minimalist wedding cakes are a simplistic choice for today’s bride,” Beavers said. This cake design, while perfectly balanced, plays on the classic structure, romantic design and unfussy detailing. While each couple requests their own special touch, Beavers said this classic cake has been her most requested design so far this year.
“It can be rustic or over-the-top,” she said. “It just depends on the couple.”
Other wedding cake trends Beavers said she thinks will become more popular this wedding season will incorporate marble, texture and more abstract. “But not necessarily in the valley.”
When it comes to flowers, Beavers said she has noticed a higher demand for fresh flowers. As for naked cakes, Beavers predicts they’re here to stay. “I think we’ll see more semi-naked cakes this season,” Beavers said. “Brides will add a few flowers here and there, maybe some succulents and possibility greenery. All depending on their theme.”
Another popular trend Beavers said she’s noticing is the desert bar.
“This is one of the hottest trends right now,” she said. “Along with the cake, brides are offering their guests mini desserts so they can ultimately enjoy whatever they like.”
Mini pies, doughnuts, cookies and cupcakes are just a few of the popular sweet treats Beavers said her couples have been requesting.
Beavers said her interest in wedding bakes came about while watching an episode of “Ace of Cakes” in 2008.
“I decided to sign up for a decorating class at our local Michaels,” she said. “Much to my surprise, I discovered I was actually pretty good at it.”
Beavers credits her passion for baking to her grandmother. “I had always had an interest but never thought I could make it professionally.”
Much to her dismay, after creating cakes and cupcakes for friends and family, The Cake Boutique was born. “It was the best decision I ever made,” she said. “To be able to do something you love every day is literally the best.”
Beavers offers her couples over 15 flavors to choose from including vanilla, lemon, marble, snickerdoodle, as well as vegan and gluten free cakes.
“My grandmother loved to bake,” she said. “I picked the flavors I remember as a kid liking,” she said.
Filling options include raspberry, apple and salted caramel. Beavers added she is also willing to work with couples who want something a little unique.
“I once had a bride ask for lavender,” she said. “But I will say, snickerdoodle is by far my most asked for flavor. That and my gluten-free vanilla.”
Being a cake designer is something Beaver prides herself on.
“I’m not an over-the-top person,” she said. “So, it’s nice to be able to use my creative juices to help couples celebrate their wedding day.”
While many of her clients enjoy more traditional cakes, Beavers said she has many clients in the Washington, D.C., area who enjoy the abstract, over-the-top, and glam cakes.
“I love creating both kinds,” she said.
An added bonus is Beavers’ ability to travel anywhere do in part to her cake safe. “It adds an extra level of security for my couples,” she said. “They know their cake will arrive in one piece.”