What tastes, aromas and textures would you like to share with your guests? Your flavours don’t just have to be delicious, they can tell a story. A story that creates a beautiful new memory. Is there a flavour that takes you back to a special moment in your childhood, a dessert you had on your first date? Are there ingredients from your heritage, your favourite place to visit, your wedding destination or the season that you’d like to include?
Whatever the inspiration for your flavours, make them something your guests will fondly remember.
Incredibly talented Fen from MonAnnie said, “When I think about flavour pairings, I think of balance and texture. The flavour and textures may be complementary or wildly opposite; but together, they create layers of interest.” Here are 15 unique wedding cake flavour ideas she kindly shared with us.
Vanilla Strawberry Basil
The strawberries for the jam are marinated with sugar, basil and lemon for a week. As well as bringing a subtle but distinct basil flavour, I find that the basil adds depth to the strawberry taste. Paired with vanilla cake and vanilla buttercream with a hint of balsamic. This flavour is a twist on the classic pairing of vanilla cake with strawberry jam.
PHOTO Cristina Ilao
Chocolate Miso Caramel & Pear
Umami is a characteristic taste and miso embodies it really well. Miso caramel is a little like salted caramel but with so much more depth of flavour. Enjoyed with candied pears, paired with a decadent chocolate cake and vanilla buttercream. This makes a delicious autumnal wedding flavour.
PHOTO Cristina Ilao
Earl Grey & Rose
Rose water sponge paired with smooth earl grey buttercream. The beautiful floral essence of rose, paired with the fragrant citrusy tang of the bergamot in earl grey. A beautifully light summer flavour, perhaps for a destination wedding in Italy.
PHOTO Cristina Ilao
Chocolate & Hazelnut Praline
Chocolate and hazelnut praline is a classic pairing in French patisserie. The deep, nutty, caramelised flavour and texture from the praline paired chocolate cake and chocolate and hazelnut buttercream. Indeed decadent heaven for lovers of cocoa beans.
PHOTO Cristina Ilao
Yuzu Vanilla & Sesame
Yuzu has fresh citrusy notes with a bitter undertone. It works really well paired with the sweet, slightly woody flavour of a vanilla cake and vanilla buttercream. Toasted sesame seeds add a nice crunch to the texture.
PHOTO Cristina Ilao
Chocolate Pecan Pie
The gooey indulgent essence of chocolate pecan pie filling paired with a decadent chocolate cake. Combining this with a vanilla buttercream brings a refreshing lightness to the heavier flavour profile. This is a great example of how you can turn your favourite dessert into a wedding cake flavour.
PHOTO Hannah McClune
Jasmine & Blackberry
Fragrant with distinct floral notes, the jasmine flower brings a lightness to a cake, very much in keeping with the essence of spring. It pairs beautifully with the sweetness and subtle tang of the blackberry fruit. Finished with vanilla buttercream, this is a perfect flavour for lovers of Jasmine tea.
PHOTO Cristina Ilao
Orange Blossom & Rosemary
Distilled from fragrant orange blossoms, orange blossom water has a distinct aroma. It has a certain “je ne sais quoi” flavour profile which works beautifully in a cake. Paired with the woody, tangy notes of rosemary, they make an interesting flavour combination.
Lemon Poppy Seed & Sweet Violet
Lemon is a popular flavour choice for a summer wedding. Tangy, refreshing, and a great palette cleanser. There are so many ways to add interest to a lemon cake; the subtle crunch from poppy seeds, I find, instantly elevates the flavour experience. This, paired with floral notes from a syrup of sweet violet flowers, is sure to inspire conversation.
PHOTO Cristina Ilao
Vanilla, Pineapple & Dulce De Leche
Dulce de leche, an incomparable caramel made from condensed milk. Smooth, milky, decadent, paired with the vibrant tropical flavour of pineapple, which also has a subtle undertone of sour notes. This with vanilla cake and vanilla Italian meringue buttercream is absolutely delicious.
Matcha & Raspberry
It’s another layer of interest when the natural state of an ingredient adds colour to your cake. Matcha with its rich earthy flavour profile and characteristic green hue, pairs beautifully with the fruity, sweet and tangy notes of the raspberry. One for the green tea lovers.
PHOTO Sophie May
Cloudberry & Vanilla
Cloudberries are grown in cold climates, notably Norway. This fruit looks a little like a yellow raspberry. It has subtle sweetness, with a distinct bitter undertone. The fruit works nicely in jam as the sugar balances out the bitter notes beautifully. Pair this with a vanilla cake and buttercream and serve with little meringue rosettes for a delicious flavour experience.
PHOTO Cristina Ilao
Vanilla & Blueberry
Bright, blueberry jam paired with vanilla cake. The twist here is the addition of hazelnut crumble. This buttery nuttiness adds texture and truly elevates this classic flavour profile.
PHOTO b o n p h o t a g e
Rhubarb & Ginger
Rhubarb is a vegetable with an earthy, sour taste. This quality makes it perfect in a jam. Warming spices like ginger, cinnamon or cardamom work beautifully paired with rhubarb. A ginger spiced cake with rhubarb jam and vanilla buttercream is a delicious combination.
Apricot & Tonka Bean
Tonka beans – aromatic, nutty vanilla flavour with honey and spicy undertones. A tonka bean sponge paired with the sweet and sour notes of an apricot buttercream tastes heavenly.
PHOTO Elias Kordelakos
