Hot climate, social media and allergies are all factors currently influencing the wedding cake market in Mildura. Jessica Cornish speaks to local cake decorators in the Sunraysia region to find out how wedding cakes have been changing over the past five years. Pictures: Ben Gross
Hot climate, social media and allergies are all factors currently influencing the wedding cake market in Mildura. Jessica Cornish speaks to local cake decorators in the Sunraysia region to find out how wedding cakes have been changing over the past five years. Pictures: Ben Gross
FOR centuries, cakes have played a vital role in Australian weddings and since the 19th century, thanks to Queen Victoria, pure white frosting has often been a desired look in the Western world, but how have wedding cakes changed since then?
Speaking with local cake decorator and former chef from Gold Heart Cakes, Hayley Barber explains the majority of her clients are still in the market for the classic “off white or stark white fondant or frosting finish”, however they also want to add their unique touch.
“You can get everything personalised now. I’ve done a three-tiered Minecraft themed wedding cake and another where the couple had cake toppers of their little dogs created,” she says.
Similarly, Grace Dowell, from Sweet Boutique, has had consistent requests over the past couple of years leaning towards the more traditional styled wedding cakes such as the semi naked look with fresh flowers, where the cake is only lightly iced.
However, both Grace and Hayley agree that height is the new black.
“One of the biggest differences in cakes now compared to four or five years ago was cakes were wider and not as high. It is all about making the cake a statement piece,” Hayley explains.
“It’s becoming more common to have multi-tiered cakes; it’s not uncommon to have even four tiered cakes.”
If you consider each layer of cake can be 30 centimeters tall, cakes can be nearly a metre in height. With such tall cakes, it’s a wonder how the cakes survive the sometimes long journeys to wedding venues across Sunraysia.
“I transport the cake in one piece for my own sanity. I don’t need a truck, but I certainly don’t put it on the back of my push bike to deliver,” Haley laughs at the thought of such a sight.
But, it’s no longer just the look of a cake in isolation that needs to be considered but how the cake is presented. Blocks of wood, floor tiles, bricks and pieces of tin have all been requested; the latest trend in cake presentation is the use of mirrors.
Another growing trend according to Grace is requests for donuts and cupcakes in place of cakes.
“Clients are choosing these options at weddings for something different and also for the ease, so guests are free to help themselves. Nothing has to be taken away, nothing has to be cut up,” she says.
The cupcakes are often presented in a tiered fashion or incorporated into edible wall backdrops.
However, fashion trends are not all that has been changing. The dramatic increase of allergies in Australia is also altering the cake landscape.
According to a survey conducted by the National Health Survey in 2011-2012, 17 per cent of Australians (or 3.7 million people) aged above two years reported to have some type of food allergy or intolerance.
The same study found that dairy intolerance was the most common followed by yeast intolerance.
“Gluten intolerance plays a big part in my business. I’ve done quite a few gluten free wedding cakes, I can adapt most of my base recipes to be gluten free,” Hayley says.
“But egg free and dairy free, that’s another story. If you’ve only got a few guests that require what-ever free, we usually do something smaller for those people and then the larger cake caters to all your standard recipe guests.”
Despite the bakers dealing with an array of recipe modifications to fit dietary requirements social media has definitely influenced trends and been a challenge.
Hayley’s biggest challenge is when clients request and exact replica of a cake they’ve seen online.
“Only it’s from America and we’re in Mildura where it can be 45C in summer so unfortunately you can’t always achieve that exact look,” she says. “You can’t always copy someone else’s work either. You’ve got to put your own spin on it at the same time.”
Although with challenges also comes excitement and fresh ideas. One trend Grace is currently enjoying is the emphasis on texture, “using sprinkles and layering the buttercream so it reminds you of a painting” making cakes extra interesting.
Overall “there are no rules and the sky’s the limit” when it comes to cake decorating, says Hayley.
