These amazing wedding cake flavours by Scotland bakers will have your mouth watering!

A cake should appear tempting, but, as the old expressing goes, it’s what’s within that genuinely counts. Beth Forsyth tucks into both of those new and trad flavours although chatting to two Scottish bakers

The visible impact of a cake is crucial and can tie together a wedding’s aesthetic, but – if we’re staying blunt – your company are in all probability more intrigued in what it tastes like. We caught up with two prime Scottish bakers to listen to what is on the cake menu.

“My cakes are all baked applying purely natural flavourings I don’t use essences or extracts if I can avoid them and I assume which is why my shoppers delight in my bakes so considerably,” says Sandra Dillon of Sandra’s Cakes St Andrews. Her 5 staple sponges and fillings are Madagascan vanilla with raspberry or strawberry jam darkish chocolate crammed with choc and salted caramel buttercreams tangy lemon drizzle loaded with lemon curd pink velvet filled with Swiss meringue buttercream and a moist, moreish carrot cake with zesty citrus or smooth white chocolate buttercreams.

“These regular combos are always accessible, but I are inclined to improve my non-conventional/luxury flavours to reflect the seasons or to accommodate a specific customer’s preferences,” proceeds Sandra. “This features a pistachio sponge cake loaded with a pomegranate butter-cream designed at the ask for of an Italian couple. It was these a hit that it has now observed its way on to my menu.”

Sandra’s clients also can not get ample of her decadent chocolate mud cake drizzled with Baileys Irish Product, and her caramel crunch cake loaded with Swiss meringue buttercream laced with crumbled Biscoff biscuits – all of which can be sampled at one particular of her ‘tea and cake’ consultations. “These take area in my household studio and charge £30 for every pair. In excess of the study course of an hour, you can check out 5 of my most well known flavours and go over your necessities,” points out the baker.

At Argyll-based Northern Lights Cakery, flavour consultations commonly take area on Zoom. “I offer you my couples samples of six distinctive flavours from my menu, posted out in a attractive taster box. They can check out these at their leisure and arrive to a selection,” states proprietor and head baker Kate Jackson.

From the seem of what is on give, it could be a hard simply call: Kate counts Victoria sponge, double chocolate, lemon and elderflower and cherry bakewell amongst her most well-liked classic favourites. Honey with orange blossom, rhubarb with rosewater, and salted caramel popcorn are the large hitters on her switching flavour list. “I offer you a specifically curated listing of scrumptious seasonal flavours, with new menus launching each March and September.

Just about every seasonal menu generally has close to eight different flavours. Highlights from our the latest autumn/winter menu integrated gingerbread spiced toffee-apple and chocolate, cherry and tonka bean. Rainbow cake and raspberry ripple are likely to do effectively in spring and summer.” If her partners have a hankering for a little something that is not on the list, Kate will fortunately oblige.

“Lots of partners are hunting for bespoke flavour inspiration – I’d recommend them to consider about what sort of emotion they’d like their cake to have (new, exciting, cosy, spicy, fruity and so on), and then look at the flavours they respect more frequently. I not long ago experienced a request for white chocolate and passionfruit that will now grace my 2023 spring/summer menu, and a bride came up with the idea of including dried apricot to my Maple Chai flavour – that was sensational,” smiles Kate. And the very good information for any individual with nutritional necessities? “Almost all of my flavours can be adapted to be vegan or gluten-free of charge.”