Wedding Cake Flavors: Thinking Outside The Box

The “Not So Famous” Wedding Cake Flavors

Traditional, decadent, wonderful wedding cake flavors such as vanilla bean, chocolate, almond and lemon have graced cake tables for years. Classics such as  red velvet, carrot cake and banana cake flavors have been the cake of choice for many happy celebrations. But what about these new fangled flavors that are popping up out of the imaginative minds of bakers everywhere? Is it “safe” to spend money on a cake flavor that your guests may not be accustomed to? Are theses flavors just a fad?  I leave you to ponder those questions. Here are some bold flavor choices that you and your fiancé may want to request at your next cake tasting.

Cinnamon Roll Cake

Source: lecremedelacrumb.com

Cinnamon Roll Pound Cake with “Cinnabon” Buttercream

An all-time favorite, the flavor of a great cinnamon roll is something that should pleasantly surprise your guests. Swirled with cinnamon and sugar this cake would be great choice for the coffee drinking, book loving newlywed couple.

Lemon Raspberry

Source: notsohumblepie.blogspot.com

Raspberry Lemon Coconut Cake with Vanilla Buttercream

A bright, lucious wedding cake flavor, this raspberry lemon coconut cake flavor would be a great compliment to a Summer wedding. Raspberry filling layered on a lemon cake is sure to give your guests the perfect pucker-up tart and sweet flavor combination.

Butter Pecan Cake with Maple Buttercream

Butter pecan ice cream is an old fashioned favorite. So why not have a vintage wedding paired with a vintage flavor. Layers of pecans in a maple buttercream filling would be a sweet addition to a Autumn wedding.

Strawberry Shortcake

Source: gourmetbaking.blogspot.com

Strawberry Shortcake Cake with Fluffy White Buttercream

Fourth of July parties, backyard barbecues, and church picnics invoke thoughts of strawberry shortcakes served with rootbeer floats and ice cream. This wedding cake flavor would be a great accompaniment to an outdoor wedding. This flavor profile is both stylish and comforting.

Peanut Butter Cookie Dough Brownie Cake with Chocolate Buttercream

Bring out the child-like excitment in all of your guests with this peanut butter cookie dough brownie cake. Decadent and fun, this wedding cake flavor brings bake all the great memories of homemade brownies and baking cookies with mom.

Check with your local cake designer to see if you could try one of these non-traditional flavors at your next cake tasting. Or if you live in the local area, you can find gluten-free adaptations of these great wedding cake flavors at the By Grace Cakes bakery.

Do you have a favorite cake flavor? Is there an unusual wedding cake flavor that you crave? I would love to hear your thoughts!

Love in Christ,

Angela

 

By Grace Cakes

Lemon Poppy Seed!!!

Gluten-free, dairy free lemon poppy seed muffins, glazed and non-glazed now available at By Grace Cakes bakery!!!

Gluten-free, dairy free lemon poppy seed muffins, glazed and non-glazed now available at By Grace Cakes bakery!!!

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THM, Paleo, Sugar-Free, Gluten-Free, Raw Lemon Bars

The Healthy Lemon Bar

New to Order!!! Gluten-Free, Paleo, Sugar-Free, Raw, and Trim Healthy Mama approved lemon bars are only available at By Grace Cakes, the gluten-free bakery in Bay City, MI.

THM, Paleo, Gluten-Free , Sugar-Free, Raw  Lemon Bars from By Grace Cakes Bakery Bay City, MI

THM, Paleo, Gluten-Free , Sugar-Free, Raw Lemon Bars from By Grace Cakes Bakery Bay City, MI

These bars are low on calories and high in nutrition and flavor! The Healthy Lemon Bar is flourless, sugar-free and full of protein. They have the tart sweetness of a lemon bar that hits the spot!

Price per dozen: 12.99

Gluten Free Lemon Snowdrops





Lemon English tea cakes filled with pecans and rolled in powdered sugar $5.50/half dozen or $12/dozen

Lemon English tea cakes filled with pecans and rolled in powdered sugar $5.50/half dozen or $12/dozen

Happy Anniversary to You!

It was my mom and dad’s 36th wedding anniversary the other day, so I decided to try out the methods that my new cake decorating classes taught me on their cake. Those methods include: the Lambeth Method (a detailed piping method using royal icing) and wrapping a cake in modeling chocolate vs. fondant or buttercream. For a first try, it wasn’t half bad. I would definitely clean up my piping and cake wrapping a bit, but there is always room for improvement.

The cake is split into two flavors: Lemon Sponge Cake and Pineapple Upside Down Cake (both gluten free).

Here is the Lemon Sponge Cake (click for recipe)

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and here is the Pineapple Upside Down Cake (all gluten free of course).

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I dirty iced the layers with Swiss Meringue Buttercream

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and then covered it in modeling chocolate.

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I made a homemade lemon custard to fill the lemon sponge cake that tasted awesome! I found the recipes in my Grandma Mickey’s old cookbook. The good ones are the old ones:)DSC_1717

YUMMMM!!!

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This cake was made out of 5 six inch layers. The sponge cake came out thinner, that’s why I used three to match the width of the pineapple upside down cake, instead of two.

I picked up some PME daisy cutters and made some modeling chocolate daisies. Then, I made a separate color of modeling chocolate for the middle of the daisy, and attached it with a little royal icing. I detailed the daisy petals with royal icing and wrapped a wooden skewers with light green modeling chocolate.  That is oversimplifying things terribly, but a lot of it was trial and error. The idea was to mix the traditional Lambeth Method piping with some chunky looking, fun daisies. My mom had daisies in her bridal bouquet, hence the incorporation of the daisies.

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Happy Baking!!!

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Can’t wait to here your questions!