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venues<br />
let them eat cake<br />
AND FIVE DELICIOUS ALTERNATIVES…<br />
1. DOUGHNUTS<br />
Debatably, the most important ring of<br />
the day. <strong>Ring</strong>ed doughnuts are giving<br />
traditional wedding cakes a serious<br />
run for their money. Whether you stack<br />
them up, set up a doughnut dessert bar<br />
or even give them their own dedicated<br />
wall, including doughnuts in your<br />
wedding’s catering plans is bound to<br />
be a success amongst your guests.<br />
The crowd-pleasers can come glazed,<br />
sprinkled or even in the shape of the<br />
newlywed’s initials. So say ‘I do’ to this<br />
fun alternative. And if you’re looking for<br />
a slightly classier, flakier alternative,<br />
may we suggest the cronut?<br />
2. PAVLOVA<br />
Incredible pavlova centrepieces are<br />
proving popular at weddings around<br />
the country, and we’re into it. <strong>This</strong><br />
gluten-free dessert is perfect year round.<br />
Whilst traditionally enjoyed during<br />
warmer months, it’s easily adapted to<br />
suit any season by simply adjusting the<br />
topping. Just consider edible flowers<br />
and tropical fruits for a summer wedding<br />
and seasonal fruits that ooze dark juices<br />
for a winter one. The pavlova’s support<br />
act is more than often, a host of smaller,<br />
colourful meringues that are readily<br />
available to guests. Pavlova bars allow<br />
wedding goers to top their serving with<br />
an array of toppings including creams<br />
and seasonal fruits.<br />
3. CROQUEMBOUCHE<br />
A croquembouche at a New Zealand<br />
wedding isn’t considered common<br />
place at all, but a wedding in France<br />
simply wouldn’t occur without this<br />
awe-inspiring dessert. The French<br />
favourite consists of cream-filled choux<br />
pastry balls that are arranged into a<br />
magnificent cone, encased with the<br />
most delicate spun caramel, sugared<br />
almonds, details of chocolate and even<br />
flowers. When it comes to the decadent<br />
filling, a vanilla bourbon cream is a<br />
favourite amongst Parisian brides, with<br />
pistachio and orange blossom proving<br />
themselves as worthy runners-up.<br />
The tallest croquembouche stood at a<br />
staggering 4.5 metres, so get building.<br />
4. MACARONS<br />
<strong>With</strong> absolutely endless flavour and<br />
colour combinations, it’s so easy to<br />
see the appeal of a macaron tower in<br />
place of a traditional cake. Each level<br />
of the tower can be a different colour<br />
and flavour, ensuring every sweettoothed<br />
guest is left more than satisfied.<br />
Of course, there’s no need to cut this<br />
wedding cake alternative with a knife,<br />
guests are able to grab a macaron,<br />
as and when they please. Whilst we<br />
somehow doubt the tower will stay<br />
standing, any leftover macarons can<br />
be easily swiped up by guests as they<br />
depart. Pick a colour palette and pile<br />
them up high.<br />
5. ECLAIRS<br />
Another French classic, the once<br />
humble éclair has been given a massive<br />
makeover and, as a result, serving them<br />
at your wedding is sure to put you in the<br />
running for the most on-trend wedding<br />
of the year, if not century. <strong>With</strong> éclairs,<br />
beauty starts from within. The cream<br />
fillings have been suitably upgraded<br />
from plain creams to the most diverse<br />
and flavoursome. When it comes to<br />
external beauty, the world’s most<br />
prestigious patisseries are taking éclair<br />
toppings to a new level. Edible gold,<br />
petals, sugar art and even personalised<br />
icing are just the beginning for this<br />
delectable trend.<br />
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