Dessert ideas for weddings: from traditional cakes to modern trends

Key points

Dessert tables are now more popular than just having a cake. It’s a dessert station at a wedding with cupcakes, cookies, and mini pies.
Seasonal treats make your wedding feel special. You can have apple cider donuts and pumpkin tarts for your fall wedding. Or try fruit tarts or ice cream bars in the summer. Winter weddings can feature hot chocolate stations.
Personalized sweets tell your story as a couple. Serve cookies based on your first date at a bakery or use your family recipes, hometown treats, or desserts from places you’ve traveled together.

Wedding desserts are a top priority I learned from the book “The Wedding Cake Book” by Dede Wilson. There were just so many options offered besides cake that could spread sweetness that every guest would appreciate.

It is not merely about food; it plays a major part in the memories you will cherish forever. Wilson demonstrates how desserts can match your aesthetic style whether fancy or simple.

Overview of Popular Wedding Desserts

The tiered wedding cake still tops most dessert lists. Some flavors suit every couple’s preference from classic vanilla to rich chocolate.

The best part? You can choose which flavors to put in each layer to appeal to all your guests.

Cupcake Towers

Cupcake towers steal the show at many weddings. They’re easier to serve than cake and come in many flavors. Wilson’s book shows you how to arrange them into gorgeous displays that act as both dessert and décor.

Dessert Tables

More couples now choose dessert tables with many options. Think about cookies, pies, tarts, and more. Wilson discusses smart ways to build balanced dessert tables that have the right amount of options.

Cultural Specialties

Many couples include desserts that honor their heritage. Wilson dives into desserts from Italian cannoli to French croquembouche to Asian sweet soups.

These special desserts tell your family story and allow guests to experience new flavors they may not know. It’s also a form of respect for your cultural traditions and upbringing.

Traditional Wedding Cake Ideas

Looking through Dede Wilson’s “The Wedding Cake Book” offers great ideas. Wilson shows how timeless designs never go out of style when it comes to traditional wedding cakes.

It helps to reveal that traditional elements link couples to one another through the past while celebrating their future.

Classic Tiered Cakes

Tiered cakes are the most popular choice for weddings.

“Three tiers is the standard but you can go bigger or smaller depending on your guest count. Three-tiers typically will give you a cake for 100-150 people (Wilson, p. 42).”

The first tier was kept for the first baby’s christening. But couples nowadays mostly reuse it for their first anniversary. Couples that save their wedding cake might find this tradition amusing.

This tradition originally started in the 19th century when preservatives weren’t so good. Saving their cake meant their good luck would continue past their wedding day.

Flavor Combinations and Fillings

No more wedding cakes can have any flavor that the couple loves. Wilson shares so many flavor ideas in her book and some of the most popular combos include:

Vanilla cake filled with raspberry jam
Yellow cake with blueberry filling
Hazelnut buttercream with chocolate cake

According to Wilson “the filling is where you can add surprise and delight for your guests. A recent trend is having different flavors for each tier. This gives guests choices and makes the cake more fun.”

Decorative Techniques and Designs

Wilson covers all the basic techniques for making your cake beautiful.

Apply icing to form designs/structures.
Put sugar on flowers to make it look like they came from a florist.
Create fondant designs using icing to create patterns.

“Your cake should have elements of your wedding theme. Include sugar seashells in your wedding cake if it’s beach-themed. For a garden wedding – fresh or sugar flowers work well If you have a lovely lace pattern on your wedding dress. That will make a striking match (Wilson, p. 103).”

Modern Wedding Dessert Trends

Wedding desserts have changed a lot over the years. Today’s couples are opting for wedding cakes that reflect their own style. People don’t want the traditional white-tiered cake anymore – they like desserts that tell their story.

Bold flavors are big now. “modern couples are moving beyond vanilla and chocolate to embrace unique flavor combinations. Think salted caramel, matcha, or even lavender. These flavors make guests remember your day (Wilson p. 48).”

Naked cakes are cakes with little or no outer frosting. This became popular around 2014 where you can see the layers inside; they’re rustic and real and are ideal for barn or garden weddings.

Many couples are also opting for textured buttercream over smooth fondant. It feels more homemade and less perfect; the rough look seems more personal and warm.

Miniature Desserts and Cupcakes

Small treats are a big hit at weddings now

Cupcakes still work well for weddings as they’re easier to serve than cake-cutting. You can also offer different flavors to please everyone.

Wilson recommends “planning cupcakes on tiered stands for more impact; resembling a wedding cake (Wilson, p. 79).”

Mini cakes on a stick, little pies, and petite tarts allow guests to sample it all without filling up. Small French macaroons add color and class to any dessert spread.

The best part? Mini desserts mean no waiting for cake cutting and guests can easily grab what they want whenever they want it.

Dessert Tables and Displays

Dessert tables have become the new normal at weddings. They create a wow factor and allow guests to choose what they want.

Wilson’s book shows how to plan these tables. A dessert table that’s been designed well varies in height, color, and texture – thereby drawing the eye across the whole table. Use cake stands, boxes, and risers to create levels.

Having distinctive signs and labels gives guests a taste of what’s to come. They also alert guests with food issues about nuts or gluten.

Lighting matters too as when lighting comes from above or behind the table – it enhances desserts. Many couples can also add flowers or greenery between desserts of their wedding colors.

Incorporating Seasonal Ingredients

Using what’s in season makes sense for wedding desserts. Fresh and local ingredients taste better and often cost less.

Berry desserts and floral flavors shine at spring weddings. Wilson recommends “strawberry shortcake for weddings in May or lavender treats for the early summer (Wilson, p. 156).”

Summer brings stone fruits like peaches and cherries. These are great for cottage pie or cheesecakes.

Weddings during fall demand apple cider donuts, pumpkin treats, and spiced desserts. The warm flavors match the season perfectly.

Alternative Wedding Desserts

“The Wedding Cake Book” by Dede Wilson gives great ideas beyond imagination that there would be so many options apart from cake. The book helped people realize it.

While people enjoy a wedding cake – there are plenty of other sweet options to have for your wedding day. It is your wedding after all so why not have desserts that represent you as a couple?

Non-Cake Options

If cake isn’t your thing – don’t worry! Wilson suggests many alternatives that guests will love.

For years cupcake towers have been trendy because they’re so cute and easy to eat. No cutting is needed. Pies are hot again too. Think apple, cherry, or a mixed berry pie bar where guests can select their favorite pie flavor.

Couples also choose cookies, brownies, and even donuts. These choices are easier on the pockets than fancy cakes and equally yummy.

Cultural and Ethnic Dessert Ideas

Wilson mentions putting in desserts that represent your ethnic background. It adds personal value to your wedding and gives your guests a taste of your history.

Italian couples might serve cannoli or tiramisu. Mexican weddings usually involve cultural desserts like a tres leches cake or churros with chocolate.

One attendee shared: “Last year I attended a wedding where baklava (his Greek family) and gulab jamun (her Indian family) were dished out. It was very tasty but also a sweet way to merge both families.”

DIY Dessert Stations

DIY stations are so fun and get guests involved. Wilson presents various ideas that are observed to work very well.

Ice cream sundae bars allow guests to create treats with different toppings. S’mores stations make for a great station for outdoor wedding receptions. These stations don’t have to be fancy.

A cookie and milk station is perhaps one of the most simple but popular choices on your menu. Make-Your-Own Stations are both entertainment and dessert.

No matter what desserts you choose – let them display your personality as a couple.

Practical Considerations for Wedding Desserts

Choosing your wedding desserts includes more than just flavors you enjoy. It is also about how timing, venue limitations, and weather affect dessert choices.

Heat can ruin certain frostings. A lovely buttercream cake melts at an outdoor wedding in July so take into account what facilities your venue has to control climate when deciding which frostings to choose.

Portion Planning and Guest Preferences

Getting portions right matters a lot. Too little dessert leaves guests wanting more. Too much wastes your money.

Guest preferences matter too. Always ask couples about their guests’ dietary needs. Are many older relatives coming? Are kids attending? Will you need gluten-free or dairy-free options? These questions help create a dessert plan that pleases everyone.

Budgeting and Cost Management

Desserts for your wedding can be on a budget. Wilson’s book shares that fancy doesn’t necessarily mean expensive. She says you’ll get the most bang for your buck with simple designs that incorporate strategic splurges.

“My experience is that dessert stations can cost $8-15 per person while custom cakes tend to be $5-15 per slice. These numbers help couples set realistic budgets.”

To save a little bit of money on custom cake service – Wilson said: “Let’s order a small display cake with sheet cakes in the back.” This trick saved one couple of mine nearly $500 and still got a pretty cake in their photos.

Collaboration with Bakers and Caterers

The success of your dessert depends largely on the vendors you are working with.

One person shared: “When the cake showed up two hours late, I learned this lesson the hard way. Now I book bakers at least 6 months in advance and schedule multiple tasting sessions.”

Remember: Clear communication matters most, share pictures of designs you like, talk about your venue constraints, and ask about delivery logistics, and when you get a vendor who listens and gets your point – the result is sweeter.

Frequently Asked Questions (FAQ)

Can wedding desserts become keepsakes?

Some couples choose dessert elements that double as keepsakes like custom cookies in jewelry boxes or chocolate treats with personalized messages. These sweet mementos offer guests something to enjoy later while remembering their special day and creating both a dessert and a meaningful souvenir.

How can ice cream cake work at summer weddings?

Ice cream cake can be a refreshing finish for summer weddings when proper cooling equipment is arranged with your caterer. Try serving an ice cream cake at a July wedding by having it brought out just before serving and setting up a cooling station – guests still mention it as their favorite part of our wedding menu. In contrast you can consider offering non-frozen treats like cookies alongside your ice cream creations.

What's the appeal of a chocolate fondue fountain?

A chocolate fondue fountain creates an interactive dessert experience where guests enjoy dipping fruits, marshmallows, and cookie pieces. Kids and adults alike love customizing their desserts with different toppings like sprinkles and chocolate chips. The fountain becomes both a dessert and a photo moment, adding fun to your reception while satisfying everyone’s taste buds.

Are cultural desserts worth the cost?

Cultural desserts like spit cake, Herrencreme, or a traditional cookie table honoring relatives’ recipes create meaningful connections to your heritage without breaking the bank. One bride shared: “My husband and I included black forest cake as a nod to his German family and those treats became conversation starters between our different friend groups.” These specialty desserts often become the most memorable part of wedding banquets, making them worth every penny.

Kary Walters

I’m Kary Walters, a wedding planner and writer with a passion for helping couples stay together and achieve their relationship goals. With over a decade of experience, I specialize in self-improvement and have worked with individuals & couples facing challenges.