Wedding cakes fall into two distinct groups. In the red corner, we have your intricate towers of perfection, akin to a royal wedding cake with painstakingly piped detailing and a tasteful sprinkling of glitz. In the blue corner are the more easy-going numbers: the naked cakes; buttercream-coated one-tier rounds with fresh flowers; the relaxed dessert tables that are heaving with an array of mouth-watering treats.
Over the last few months, the explosion of drip cakes has offered an upgrade on the more low-key variations of your big-day bake. There’s scope for much more creativity than a naked cake offers, and they look much more at home on a rustic dessert table than four tiers of ruffled fondant will.
There’s not been a cake trend that’s had the TTKS team on such a sugar high for a long time. Whether it’s the inventive use of colour or clever interpretation of decoration – nothing is off limits from rainbow edible flowers, neon meringues, and even Ferrero Rochers – we’re expecting big things from these drizzly delights and can’t wait to see what Scotland’s talented cake makers come up with. Here’s the story so far:
