Let’s Eat Wedding Cake!

Let’s Eat Wedding Cake!

The wedding cake ~ it’s the centrepiece {highlight} of any wedding reception. In an endeavour to settle on the perfect blend of flavours for themselves as well as their guests, most couples attend multiple cake tastings and hope that the one they have selected is their perfect cake!

I recently had a chance to catch up with the owner of ‘Ms.K’s Cupcakes’, Pastry Chef Katherene Deborah, about what’s happening in the pastry world.

Tanya Fontes: One of the latest trends in weddings, and events in general, is cupcakes. What is your opinion about the inclusion of cupcakes for weddings instead of cakes?

Chef Katherene: Couples sometimes choose to present more flavours to better accommodate their guests and I think cupcakes are a great option! Cupcakes are undeniably one of my specialties, and I love to customise them for weddings by creating handmade flowers, chocolate filigree, or using hand-painted silver or gold accents. Although, if one is looking to make a grand statement, then you can’t beat a big cake!

Tanya Fontes: What are your preferred pastry trends? What do you believe is going to be the next big trend?

Chef Katherene: Elaborate dessert spreads are trending these days, and I think that the next big trend in pastries may just be tarts. Tarts create an exclusive single-serving dessert; they are precious looking, easy to handle, and extremely delicious. But, the future is definitely the Naked Cake! No frosting – simply topped with fresh flowers and delicious berries.

Tanya Fontes: What are your specials for weddings this summer? What is the biggest influence that you are keeping in mind when creating desserts this year?

Chef Katherene: My inspiration for Summer 2016 is fresh and fruity flavours. I have observed that most couples are moving towards fresh and light flavours that are also organic in their produce. I personally love the idea of having a small exquisite wedding cake surrounded by petite dessert options: fruit tarts, dessert spoons, dessert shots, macaroons & cheesecake pops, and not to forget the Indian mithai. It’s a gorgeous visual with a grand impact, which can be accentuated if arranged in tiers.

Tanya Fontes: What unusual ingredient combinations work well as a fusion concept?

Chef Katherene: Hmm, well I will say the use of buttermilk in desserts. It can generate a delicious sweet and lemony flavour when cooked with sugar, in a pie or cake. I enjoy experimenting with different flavours, and absolutely love the fusion of buttermilk and blueberries! I also love using Indian spices with cakes and filling my cardamom cakes with masala chai frosting which is quite popular.

Tanya Fontes: Have gluten-free concerns, vegetarian considerations, and allergies become more of a factor?

Chef Katherene: Vegetarian considerations have been around for quite some time, and yes, there is a growing request for gluten-free, dairy-free, and nut-free products. Fifteen years ago, I don’t remember anybody even asking for a gluten-free meal. But as they say, “Client is King”, and we have to ensure that we provide options for everything that is being requested.

Tanya Fontes: Would you have recommendations for styling cakes?

Chef Katherene: Appearance plays a big part in this business, and I ensure that attention is paid to that aspect. All of my cakes are beautifully decorated but you can, of course, personalise them to make them unique.

Tanya Fontes: More and more couples are opting to serve their wedding cake as dessert. What is the best way to go about this?

Chef Katherene: Firstly, talk to your wedding planner and people in-charge about venue timings and ensure that you let them know your plans in advance. If you want to serve your cake as dessert, you might consider cutting your cake in advance, probably during your wedding breakfast or, if you wish to pass up on cutting into your work of art, we also offer cutting bars. Cutting bars are of the same sponge flavours as traditional cakes, and can be finished with a chocolate ganache or plainly iced, and easily cut into portions to serve to your guests.

Tanya Fontes: And lastly, what is your ‘baking philosophy’?

Chef Katherene: I like to keep it simple and employ straightforward baking techniques, with a minimal but elegant presentation with colours on the plate to tempt the palate.

To conclude: Katherene’s cakes look amazing, and I would imagine they taste amazing too. For more information about ‘Ms.K’s Cupcakes’ or Pastry Chef Katherene Deborah, visit her Facebook page: https://www.facebook.com/Ms.K.Cupcakes/

I do hope you enjoyed this post. Feel free to share your thoughts by leaving a comment below.