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Home › Recipes › Wedding Cake Trends 2018: The Collaboration

Updated on April 9, 2024 by Liz Marek · This post may contain affiliate links ·

Wedding Cake Trends 2018: The Collaboration

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White wedding cake trends

Cake Trend: Textural White

White weddings are back. Ok they never really went anywhere but they are ever evolving. The new white is far from boring or simple. Bisque, stone, sand, cream, whatever you call it. White is wonderful!

Weddings featuring white are full of rich textures to give the color dimension and interest. Accent colors are often pale greens, pinks and natural finishes like stone or wood.

To create a wedding cake with this trend, get inspired by texture and patterns. Mix up your textures and patterns. Go with interesting cake silhouettes but keep the colors neutral and classic.

For flavors, a simple moist white cake (vanilla cake) with easy  buttercream works great and keeps with the classy theme.

Shannon Bond of Shannon Bond Cake Design created this slender beauty for the white wedding textures trend. Featuring tall, elegant tiers, cake lace and delicate buttercream flowers.

White wedding cake texture trend - shannon bond

About this cake:

"Monochromatic texture was the theme I chose to represent with my cake. I love white wedding cakes, keeping the design monochromatic in color really allows the use of varying textures without overwhelming the cake. For my cake, I chose shades of white and mixed mediums. My inspiration was a 1950's bridal fascinator hat that jumped out to me as so timeless and elegant, very Audrey Hepburn and Grace Kelly. It had beautiful combined textures of fishnet lace netting, silk flowers and delicate pearls. I decided to put a modern twist on my cake version and kept the cake very modern in shape, using edible lace netting with piped buttercream roses, dahlias and pearls. I finished with a pearl sheen to bring out the lines of the lace and the delicate edges of the buttercream flowers.

Thank you to Liz Marek for organizing this beautiful collaboration and for the honor of being asked to be a part of these talented cake designers!"

buttercream flowers - shannon bond

 

white buttercream textures - shannon bond

shannon bond cake design

Shannon Bond is a master cake designer and sugar art instructor specializing in wedding and novelty cakes. Her career starts with an early love of the arts which combined with her love of baking, created a passion for cake design. Shannon is an award winning artist whose unique designs are known for impeccable details and artistry which frequently blend rustic, organic elements with delicate details from fashion and architecture.

Since opening her business in 2013, Shannon's designs have been featured in countless magazines, publications and online blogs. In 2016, she was awarded with the prestigious Cake Master's Wedding Cake Award for her wedding cake creations and in 2017 was named one of Cake Master's Top Ten Cake Artists in the USA. She continues to strive to explore new techniques to create delicious, edible art designs with a modern aesthetic. Shannon lives in Olathe, KS with her husband and their 6 children who always help expand her creativity with ideas for their birthday cakes. 

shannon bond cake design

You can learn more about Shannon, her cakes and upcoming classes at www.sbcakedesign.com

on Facebook at www.facebook.com/sbcakedesign

Or on Instagram at @shannonbondcakedesign

Shannon's Craftsy buttercream class

Check out this awesome intro to making a simple buttercream flower tutorial from Shannon!

Easy buttercream flower tutorial

  • parchment paper
  • flower nail
  • buttercream frosting recipe
  • piping bag
  • #81 piping tip
buttercream flower tutorial shannon bond
Attach a square of parchment or waxed paper to a flower nail using a small dot of buttercream
Pipe a buttercream circle onto the paper. This will be the size of your finished flower so you can adjust the size larger or smaller depending on your needs!
Using a tip #81, begin piping petals from the outer edge of the piped base. About midway up the petal, begin to release the pressure and pull the bag away. It may take a little adjusting of pressure and hand position before finding the perfect height for your petals.
After piping the entire outer circle, if there are some ragged or uneven edges, gently tap them down with your finger. If you find the buttercream too sticky, dip your finger into a bit of cornstarch or powdered sugar before tapping the edges down. This is also the same way to fix a droopy petal. Just gently lift it from the underside to reposition.
Begin piping the second row of petals, trying to offset them from the first row.
After piping each row, remember to adjust any petal edges. I find it easier to do it after each row than after the entire flower is complete!
Pipe the third row of petals adjusting your angle so they are a bit more upright. Again tap the edges down when the row is complete.
The center petals are piped almost completely vertical with one petal slightly tucked into the other instead of being side by side.
Remove the paper from the flower nail and set on a tray in the freezer to chill until use. These are great to make up ahead of time. If you need to freeze for an extended time, place the chilled flowers into a waxed paper lined Tupperware or cardboard box and seal. When placing onto a cake, they will come to room temperature depending on the room temp and the temperature of your hands so work fairly quickly to avoid damaging the petals. I like to use a medium constancy all butter buttercream, but if you have another personal preference, adjust to your needs!

 

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About Liz Marek

Liz Marek is a professional cake artist, sweet and savory recipe developer, and the founder of Sugar Geek Show, where she teaches cooking, baking and cake decorating through detailed tutorials, food science explanations, and kitchen-tested recipes. She has been creating recipes and teaching baking techniques since 2008, helping bakers of all skill levels gain the confidence to make professional-quality desserts at home.

Liz is known for breaking down complex cooking and baking concepts into simple, approachable methods. Her work focuses on helping people understand not just how a recipe works, but why it works. Through Sugar Geek Show, she shares step-by-step recipes, cake decorating tutorials, and practical baking guides designed to make professional techniques accessible to everyone.

Over the years, Liz has taught thousands of students through online tutorials, classes, and educational content focused on real kitchen results. Her recipes are carefully tested and written to help people succeed the first time they make them.

When she’s not developing recipes or teaching baking techniques, Liz also hosts curated travel experiences for women through her travel brand Soul Sisters.

You can find Liz’s latest recipes, baking tutorials, and food science tips at Sugar Geek Show.

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Hi, I'm Liz! I'm passionate about creating reliable, foolproof recipes that don't just tell you how to cook, but why things work - so you can skip the guesswork and confidently make the best sweet and savory dishes of your life.

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