Prepare to see bows, meringue, and more.
Robby Lozano, Food Stylist: Jennifer Wendorf
Trends are far from limited to just fashion.
Caitlyn Coxis the pastry chef atRT Lodgein Tennessee.
Credit:Robby Lozano, Food Stylist: Jennifer Wendorf
This style is especially popular with wedding cakes.
Okay, not entirely.
But large format sheet cakes are increasinglymore popular.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Just because they arent stacked high doesnt mean they cant impress.
“These kinds of cakes are becoming a trend due to couples wanting a true ‘wow factor.’
Brunch Cakes
Who says cakes have to be made of buttercream and layers of sponge?
Credit:Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos
Not todays modern brides.
Light, airy, and soft in appearance, these are easily linked to the minimalist bridal aesthetic.
Cox also noted how meringue is naturally gluten-free, which makes accommodating guests with dietary restrictions a little easier.
Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas
Just look how stunning rhubarb bows look onthis cake.
That feminine touch makes for a beautiful decoration for any occasion, says Cox.
Passion Fruit
If theres a single trendy flavor that stands out to Cox, itspassion fruit.
Cox has even incorporated the tropical fruit into her desserts at RT Lodge.
