With her team of hand-picked assistants, Wilma Radyn at EWR Cake Design, continues to delight clients with baked works of art, after three and a half years.
Indeed, in 2013, we are very far removed from the marzipan covered fruit cake squares we grew up with. Although The Cake itself is still the highlight of the dessert table, wedding baking have evolved to include cupcakes and cake pops, and even biscuits. The biggest trend at the moment is having multiple smaller wedding cakes, each with their own flavours and décor, to address guests’ varied tastes.
Meticulous attention to detail, and artistic talent are key to successful cake design. Wilma’s experience means that her clients are offered expert advice, confident in the knowledge that their cake-happiness is in the hands of a consummate professional.
Chocolate and vanilla remain popular, with red velvet and chocolate mousse cakes not far behind. With vintage / shabby-chic themes being the current trend, colours like crèmes, mint, blush pinks and soft lilacs have been in big demand this year. On the other side of the spectrum, the classic white cake explodes with pops of dramatic colour as highlights.
For every bride, there is a different, beautiful cake waiting to be created at EWR Cake Designs. Contact Wilma on 018 468 5368 / 082 796 344 / [email protected] / www.ewrcakedesigns.co.za
LADY CAKE BOSS