Each new year brings new trends in wedding cakes and all “big day” desserts. So, Triple B caught up with pastry chef extraordinaire, Kaysie Lackey of The People’s Cake, to get the 411 on wedding cake trends for 2015. Here’s her take on dessert tables (they’re not going anywhere), suspended cakes, cake buying tips for couples on a strict budget and more!

Black Bridal Bliss: Name three top cake trends we can look forward to seeing in 2015.
Kaysie Lackey: 1 – Texture! From ruffles to ruching, lace to lattice, and pleating to pin tucks, texture will rule cakes in 2015. Keep it soft and romantic with tulle inspired rosette ruffles or go rustic with a naked cake. 2 – Vive la France! From Crepes to Croquembouche, French-themed desserts are going to be bigger this year. Macarons will remain a huge trend for wedding favors. 3 – Wonderful White! The all-white cake is back in a big way, and is anything but boring. Think lush sugar flower cascades over delicate piped details, mixing matte and shimmer tones to bring patterns to life, or using translucent wafer paper to give lighter than air accents to flawless fondant.

BBB: What can we expect from past trends like cupcakes, cake pops, dessert tables and the recent suspended cake trend?
KL: Dessert tables will continue to be a big trend, and will have a heavy French influence in 2015. I’m getting lots of requests for dessert bars with croquembouche, profiteroles, napoleons and mini creme brulees. Cupcakes will always be around, I don’t really see them as “trendy” anymore. They are more of the staple for casual, laid-back weddings. Suspended and chandelier style cakes will continue to be a dark horse, popping up for the couple in search for that over-the-top show stopper, however I do not see it becoming a go-to trend. I really hope cake pops go away though.

BBB: What tips can you share for cake lovers who are on a strict wedding budget?
KL: Cupcakes are always a good bet for couples on a budget. You save on both your bakers time, and possible cutting/plating fee by your venue. If you’re really crafty, another option is to try to Do-It-Yourself (DIY). There are a lot of great tutorials and resources online to pull from. I recently helped develop a line of tools including Sugar Shapers for Innovative Sugarworks. We’re in the process of compiling how-to videos for a range of skill-levels, and this is the kind of resource that can be very helpful in making your own on-trend cake.

BBB: What is your all-time favorite cake flavor?
KL: I am a citrus-holic! Anything citrus I love, but my favorite have to be lemon cake with marionberry compote and St. Germain buttercream. It is the perfect mix of tart, berry, and sweet.

 What 2015 wedding cake trends are you interested in trying and why?