From the Fall/Winter 2015 issue of The Wedding Ring ONTARIO Magazine
Through her creative wedding cakes and cupcakes, Mary Faustino, owner of The Cake Engineer (www.thecakeengineer), plays a big role in the design and them of many wedding receptions each year. She says that multiple factors determine whether the cake will help the reception pop or not – design, colour, texture, size, style, and of course taste.
Mary says today’s couples are looking for real ingredients. ” I use real buttercream, made with real sugar, egg whites and butter. It doesn’t feel gritty, it’s very light and smooth.” So when she refers to strawberry buttercream, its from scratch buttercream with real strawberries in it. ” And when I say chocolate, it’s made using melted Belgian milk chocolate.”
Rustic wedding themes are hot right now. and Mary doesn’t see that changing anytime soon. As far as design, she says “Rustic designs usually involve version of textured buttercream on the outside [photo, top left],” And for many couples, simple is better. “Simple usually means white fondant with a pop of wedding design through the use of a coloured ribbon [photos above middle and right, below left and middle] or delicate or sugar flowers dusted [photos above middle, below bottom left] to match the wedding.”
Another trend, shown below left is the cupcake tower. These involve the use of adorable, tasty cupcakes displayed on multiple layers, with a simple cutting cake (so you still have the traditional cake cutting photo op!) on top. Mary explains, ” Cupcakes are easier for your guests to take, and they can be eaten throughout the night. ” Mary offers cupcake liners that match her couples’ colour palettes.