Stealing the Show at Wedding Banquets

One of the most satisfying decisions in the wedding planning process is choosing what kind of bakery items, more so the ‘Wedding Cake’ one can have as part of the special wedding menu. Bakery Chefs talk about top trends in the bakery section of wedding menus these days and challenges they face in fulfilling the demands of discerning diners: 

Top Bakery Items trending in Wedding Banquets:

Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla (IHG)

Designer Wedding Cakes - Wedding cakes are being turned into bona fide works of art right f r o m inky black wedding cakes to floating tiers, water colour floral to rustic finish, tile inspired print to edible flowers, modern art to macaroons & tarts and so much more. We also create 3D designs and thematic cakes based on a couple’s personality.

Waffle Sundaes - A scoop out of your favourite ice cream, a melt in mouth hot fudge over a crisp waffle is every dessert lover’s paradise. Topped with berries and sprinkles, this quintessential breakfast item is not just a breakfast item any more but speaks volumes about comfort and nostalgia.

Doughnuts - Glazed or frosted, sugary classic or hot melted chocolate based, Doughnuts are millennials’ favourite. A multi tier cake or a doughnut wall could be a great way of enhancing the aesthetic appeal of the dessert.

Churros and Hot Chocolate - A churros and hot chocolate station for a winter wedding is match made in heaven. Churros, the Spanish delight works perfectly with various hot chocolate flavours right f r o m cinnamon to hazelnut.

Healthy Parfaits - Fruit or yogurt based, parfaits are a favourite of all our health conscious guests. Also, they are gluten free and gorgeously delicious.

Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center

Having traditional pastries for weddings is a trend that will never go out of fashion. However the newer generations also likes to have pastries f r o m around the world for their special day. The top 5 trend these days are: 

  • Mille-feuille
  • Classic opera cake
  • New York cheese cake
  • Tiramisu
  • Madovic cake 

We at Sheraton Grand Bengaluru Whitefield Hotel our team of chefs have worked and trained by well-established pastry chefs f r o m around the world. Also our research, experiments and dedication towards food makes us specialised in these pastry products.

What is in this season in Wedding Bakery Menu:-

Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla (IHG)

Guests love to experiment over ‘Do-It-Yourself Dessert stations’ where they can customize their favorite desserts according to their taste and preferences. With multiple accompaniments to choose right f r o m ice creams, sauces, nuts, berries, cookie crumbles, and choco chips, this is both personal and fun. 

Another trend that is a hot favorite amongst the guests is the ‘Pass-around desserts’ so that the guests can take a bite and step back to the dance floor again.

‘End of the evening drink stations’ in the form of hot chocolates, specialty coffee, and tea stations, Ice Cream floaters, healthy smoothies is a great way to up the wedding dessert game. Also, it is very instagrammable. 

Guests also look for ‘healthier dessert’ options for a guilt free indulgence. Gluten free and vegan desserts have gained immense popularity. Guests look for organic ingredients and natural flavours.

Interestingly, ‘alcohol infused drinks and desserts’ are enchanting our guests a lot. While last year, Matcha ruled the dessert trend, this year ‘Asian flavours’ will continue to play supreme role in the world of desserts.

Chef Rajesh Kandagatla, Pastry Chef, Sheraton Grand Chennai Resort & Spa

With guests becoming health conscious day by day, the wedding bakery menu offers delicacies where the ingredients are healthy and caters to all kind of diners. The new trends this season are natural sweeteners that have been derived f r o m fruits like jamun, for instance. Request for savoury ice-creams can be noticed, and the forgotten nuts, grains incorporated in pastries i.e. amaranth, millet, barley are making its appearances this season. 

Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center

Food is no longer explored as how it was a few years ago. Food has become an Art. Using edible displays to attract guests e.g. macaroon towers, single bite dessert towers, food trucks, fried ice cream live counters etc. is gaining popularity. 

Trends are changing quickly, f r o m heavily creamed wedding cakes to cupcakes towered wedding cakes, guests are now demanding textured and hand painted wedding cakes. Cakes for weddings have definitely come a long way. There is always scope for experiments and new trends are catching up quickly because every couple wants their wedding cake to be unique and different.

Yash Mathur, Executive Sous Chef, Sheraton Grand Bangalore Hotel, Brigade Gateway

Multi-Tier wedding cakes are always in demand. Guests always prefer tier cakes with flowers all around during wedding. Chefs are using real flowers to give cake a unique look.

Also the wedding couple edible figure standing on top or initial letters of bride and groom made of chocolate and painted in gold is in demand a lot.

Also the picture of pride and groom made of chocolate painting on top of cake is in demand.

Ranjeet Kumar Sharma, Bakery Chef, Signature Club Resort, Bangalore

Tier cakes with 3 to 4 layers are in demand. Wedding cakes with intricate designs, flowers, real flowers, couple doll and theme based cakes are IN. 

Exotic and Unique Offerings 

Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla (IHG)

This year is witnessing a shift towards “back to basics” style baking, where prioritising high quality ingredients is more important than fussy, multi-step recipes. Let the desserts speak for themselves with their amazing textures and flavours that come with high quality ingredients. At French Heart outlet, Crowne Plaza Today New Delhi Okhla, we only use organic ingredients and natural food colours to our desserts. We don’t use chemicals, artificial colours to intensify appearance. The innovation, creativity and beauty of the dessert comes with interesting fusions and plating ideas.

Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center

As we are approaching winter season, a lot of our guests want fresh fruits incorporated in the wedding pastries. For this very reason, our Exotic Fruit Tart made with tropical fruits like mango, passion fruit, and banana, flavoured with fennel is one dessert that is always in demand because you get to enjoy the flavours in every bite. 

Another pastry that is in demand at our hotel for weddings is Earl Grey Tea Finger. An amazing combination of English and French style cooking where Earl grey tea infused cream is homogenised with vanilla and key lime light cream.

Yash Mathur, Executive Sous Chef, Sheraton Grand Bangalore Hotel, Brigade Gateway

Yes. Very true. Incorporating new flavours in your menu is the key to success. For example, Earl Grey Tea, Matcha powder, Lavender, imported single origin chocolates, peanut butter are to name a few. We use these ingredients to produce a variety of dishes like Earl grey and prune parfait, Matcha baked cheese cake, Lavender flavored pastries, soft centered cookies, Matcha and nut cookies.

Ranjeet Kumar Sharma, Bakery Chef, Signature Club Resort, Bangalore

We like to offer some unique items in our menu like:

Peanut butter lava cake - ingredients are sugar, butter, dark chocolate, egg, vanilla essence, peanut butter.

French classical opera cake - based on an almond sponge and layers with chocolate truffle and coffee butter cream, can be varied depending upon choices.

Mango carrot cake with cream cheese frosting -  Ingredients are olive oil,  brown sugar, flour, baking powder, baking soda, cinnamon, cloves, grated carrot,  crushed mango and drained, mango juice, walnut, butter, cream cheese, icing sugar. 

What is OUT this season in Wedding Bakery Menu:-

Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla (IHG)

Gone are the days when guests used to opt for all conventional, tiered and typically decorated cakes. Now, they prefer personalised and thematic cakes, a concept that brings out individual choices and personalities. f r o m upside down cakes to 3D photo images, bakers are reinventing wedding cakes like never before. Also, high calorie and creamy desserts & cakes go out of trend as health conscious millennials opt for healthier options for a guilt free indulgence.

Chef Rajesh Kandagatla, Pastry Chef, Sheraton Grand Chennai Resort & Spa

The trend of three tier and four tier cakes is no longer very high in demand. Guests are more focused on desserts which can be consumed by everyone and suits each palate, while also being conscious about the calories. 

Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center

Initially, guests wanted to invest on large wedding cakes with edible products f r o m top to bottom, where most of the cake ended up getting wasted. These days’ guests prefer having traditional wedding cake that looks luxurious yet classy. They ask for designs and elements to be minimalistic but delicious.   

Yash Mathur, Executive Sous Chef, Sheraton Grand Bangalore Hotel, Brigade Gateway

Mousse based desserts, traditional flavours are OUT this wedding season.

Ranjeet Kumar Sharma, Bakery Chef, Signature Club Resort, Bangalore

Flan, handmade apple pie, mango tart, traditional flavours are completely OUT this season. Guests want to try unique flavours which they have never experienced for their cakes and desserts.  

Challenges in Catering to specific demands in Wedding Bakery Menu:- 

Chef Rajesh Kandagatla, Pastry Chef, Sheraton Grand Chennai Resort & Spa

With more people becoming vegan, gluten-free and dairy allergen, it becomes challenging to curate a menu considering the medical requirements, maintaining the taste of the delicacies. Thus, overcoming all of the above to deliver exceptional cakes that are made to satisfy each palate with different tastes becomes challenging.

Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center

As Indians, we love and enjoy grand weddings. We have to manage expectations f r o m not just the groom’s or the bride’s side but also the entire wedding party. With such huge operations, planning is key, this helps to stay productive and to keep our guests happy & satisfied. One major challenge we face is importing goods f r o m other countries and its delivery on time. Apart f r o m these challenges, we try and deliver cakes that are exactly how the couple imagined it would be for their several occasions. 

Yash Mathur, Executive Sous Chef, Sheraton Grand Bangalore Hotel, Brigade Gateway

I believe the biggest challenge we face is the expectations of guests when they come up with the ideas they see on social media and ask for a smaller version of those large tier wedding cakes.

Also, the transportation of large size wedding cakes to the guest’s place or ODC sites as these wedding cakes are very delicate most of the time.

Ranjeet Kumar Sharma, Bakery Chef, Signature Club Resort, Bangalore

There are a few challenges which are difficult to fulfill. The guests’ demand for cakes that are at times unrealistic and fulfilling that expectation is a challenge but we try our best to make our customers happy by suggesting the best we can. At times, the transportation of such wedding cakes in any form is also crucial. At the same time food wastage is another issue so we plan properly to control the same by following our recipe with the right amount of ingredients.
 

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