In the News: Lunds & Byerlys

S w e e t S t y l e

As The Wedding Guys prepared for their award-winning event, The Wedding Fair, taking place in March, they sat down with our experts to share wedding cake trends.

Lunds and Byerly’s Cake Experts (L&B): A traditional wedding cake is still popular, but we’re seeing some new trends. Some couples are deciding to have a small cake created for each table. Others are requesting cupcakes for each guest instead of one large cake. And we’re making groom’s cakes for receptions as a surprise from their brides. What trends are you guys seeing?

The Wedding Guys (WG): Fashion trends in the wedding industry always lead cake trends. Now more than ever, the cake often represents the bride’s dress or floral design at the reception. As for fashion, we’re seeing wedding dresses with sashes, brooches, and monograms. As a result, those same features are appearing on wedding cakes.

L&B: We love creative brides who request that! It’s fun and sentimental.

WG: And symbolic. Just as the bride is the centerpiece at the wedding ceremony, the cake is the centerpiece at the reception. That’s been true for more than 100 years.

L&B: During our one-on-one consultations with soon-to-be newlyweds, couples are requesting bolder colors and real flowers on their cakes. Have you noticed that as well?

WG: Bold colors are great. And the vintage concept of using real flowers on wedding cakes is coming back strong.

L&B: We’re seeing new cake sizes and shapes. Are you?

WG: Yes and yes. In terms of size, many couples are patterning their cakes after European tortes with each tier reaching eight to ten inches tall. That’s at least twice as tall as a traditional tier. Of course, these taller cakes create stunning centerpieces—especially if the couple’s reception is in a large venue. As for shape, square cakes continue to be popular.

L&B: Some couples want a very specific, nontraditional flavor for their wedding cake. Our pastry chefs are creating more unique flavors than ever before. >>

WG: Sounds familiar. The wedding cake has evolved into a featured dessert—just as if you were (lining in a fine restaurant. And why not While there’s a tendency to pick a very neutral flavor that will be familiar to grandpa, many couples are now choosing unique cake flavors. Some are having each cake tier in a different flavor. With so much variety, the newlyweds are able to please all their guests.

L&B: We’ll see you guys at The Wedding Fair in March.

WG: Couples can see the latest trends at The Wedding Fair on March 18 at the Minneapolis Convention Center. And they time can consult directly with you, the cake experts, any time at Lunds and Byerly’s stores. Remember one of the big benefits of attending The Wedding Fair is sampling the cakes! See you at the show.

Before ordering a wedding cake, couples are encouraged to participate in a complimentary consultation with Lunds and Byerly’s highly trained cake experts. Based on flavor preferences, our pastry chefs, including Renee Blackowiak (pictured above), will custom make an array of cake samples to try at home.

Expert Artistry

Food expertise. Our teams live for it every day at our supermarkets and offices. But I found myself personally benefiting from our company’s passionate expertise at home on my wedding day late last year. As much as we’d like to take credit for planning every detail, I have to admit my wife and I sought the guidance of a few experts.

One place we sought expertise was from our highly trained pastry chefs and cake decorators at Lunds and Byerly’s. Their attention to detail and quality was evident as our guests marveled at their stunning creations.

Just check out my snapshot below. The traditional three-tiered cake featured white cake layered with butter cream. The butter cream frosting was topped with beautiful roses and handcrafted white chocolate leaves.

The groom’s cake—a surprise gift from my bride—was an exact replica of a saddle-bag hanging in my tack room. This chocolate cake was layered with chocolate ganache. The basket weave details were applied with an airbrush. My buddies thought the attached lasso was a real rope and not created from marzipan. Though I learned much helping plan my own wedding, I certainly can’t claim to be a cake expert. But Matthew Trettel and Bruce Vassar, the Wedding Guys from Twin City Bridal Association, are experts. We visited with them about wedding cake trends, and you can discover more on the latest sweet styles on pages 10-12. If you’re planning a special occasion, please visit with our experts. We have certified pastry chefs and cake decorators ready to meet with you in most of our stores. Their expertise is truly a wonderful resource. I know.