Wedding cakes are a beautiful centerpiece to the wedding reception and a wonderful finale to the dinner. It is important to make sure the cake tastes as good as it looks.
Lara, of Prantl's Bakery in Shadyside, shares some cake trends, as well as what she will have with her for you to taste at this Saturday and Sunday's Bride Show at the Pittsburgh Hilton.
The Trends at the moment:
1) chocolate - it's about time the chocoholics among us stood up for ourselves! - could be dark chocolate, milk chocolate, or white chocolate - Prantls will do a great cake with huge chocolate curls over it :)
2) tropical - it's nice in Pittsburgh in January to dream of far away places with warm breezes - they plan on bringing some samples of their pineapple, mango, and lemon fillings to the show
3) individual desserts - these have been around for awhile in the form of cupcakes, but they're seeing more customized desserts either for each guest or as centerpieces on the tables - they'll be bringing some of their jr. pastries to display, but really the sky's the limit with the flavor combinations they can do. And for folks that want more than one flavor on their menu or just can't decide, this is a great way to go.
Interestingly, some trends never die - Prantl's is famous for their "burnt almond torte", invented by Henry Prantl in the 1970's, their recipe of fluffy, scratch yellow cake and custard covered in their special white buttercream and secrect recipe toasted almonds has stood the test of time and will probably always be their best selling wedding cake.
It was my wedding cake and my guests loved it!
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