WEDDINGS
The CAKE H ere’s a great way to make that big statement for 2026. Biscotti di Debora leans into this year’s trends by creating unexpected styles, balancing the contemporary with the traditional. Everything is on offer, from on-trend sheet cakes to single, oversized tiers and cakes decorated with seasonal fruit and fresh flowers (made in collaboration with florist Emily Tallulah), presented on distinctive stands or with a floating effect. It even makes dessert tables,
croquembouche towers for a striking wedding centrepiece and a giant single- tier Italian wedding cake, smothered in fresh berries, that’s intended to be built ‘live’ in situ at the reception! As per the Italian tradition of lighter textures and dessert-led approach, these wedding cakes are made using Genoese sponge and smooth, creamy fillings, with fresh cream, mousses and crème patissiere rather than buttercream or heavy sugar icings. biscottidebora.com
DOING IT YOUR WAY A relaxed ambience and flexible spaces help couples personalise their wedding to perfection at Provenance
a delicious comeback, with piping, ruffles and kitschy colours taking over Instagram feeds, while sheet cakes (+29%) – once a low-key bake sale classic – are now being reimagined as creative centrepieces.” Meanwhile, it’s all about going big with dramatic venues, decor, styling and afterparties! Read more at hitched.co.uk Feeling inspired to bring these trends or other personalised themes to your day? Here are some local experts who can help…
ICING ON THE CAKE Biscotti di Debora uses Genoese sponge and creamy fillings to make its wedding cakes light and airy
CAMBSEDITION.CO.UK FEBRUARY 2026 43
Powered by FlippingBook