Rainbow, ombre and drip cakes were huge birthday cake trends this year, and don’t get us wrong, we still love these pretty bakes (how can anyone get over rainbows?). But in the name of #partyinspo, we thought you’d like to get in on the designs and flavours that are going to be huge in the coming year.
1. Semi-naked cakes
Semi-naked cakes are frosted or iced lightly to leave parts of the cake exposed. It’s deliberately left “unpolished”, giving the cake a more natural and organic feel. As a result, decorations that are too ornate or clearly constructed like gum paste flowers don’t really work. Instead, you will see soft, natural elements like fresh blooms, herbs and fresh fruit or garnishes that give you a hint of the flavours of the cake.
This Blueberry Lemon Butter Cake from Cream and Custard is simply garnished with dried flowers.
Semi-Naked Summer Berries from Baker V would fit with any shabby-chic or bohemian party theme.
2. Brushstroke cakes
Fusing art and food, this birthday cake trend features beautiful creations that look like they have been painted on with deliberate, masterful brushstrokes. In line with a growing appreciation for artisans and craftsmanship, these cakes have the appeal of having that personal touch by the baker. The best thing about this trend is that it’s incredibly versatile. The strokes can either be kept to a minimum for a clean and modern look; in a dark colour for a bold and striking effect, or broad and sweeping to create a watercolour effect.
The watercolour effect on this Two Tier Watercolour Drip Cake from Afters Bakery is dreamy and feminine, while the confetti rims add a touch of whimsy.
This creation from Baker V looks like it would sit well in a modern art museum.
In this In The Brickyard beauty, almost haphazard and short brush strokes in different shades of soft pink accented with blue are an artistic expression of petals.
3. Singaporean flavours rule
Judging from how Singaporeans have gone crazy over nasi lemak burgers, salted egg and gula melaka everything this year, it’s clear we can’t get enough of modern interpretations of traditional flavours. And as Singapore’s food scene evolves, local bakers will become more confident to start their own food trends instead of solely relying on international ones. With that, you will see more local bakers drawing inspiration from their personal food memories, hawker fare or traditional local dishes.
Afters Bakery Pandan Taro Cake seems almost like a take on the traditional Teochew dessert orh nee – fragrant pandan sponge is filled with steamed taro paste.
King Cat Of The Mountain Cheesecake from Cat & The Fiddle uses Mao Shan Wang durian to create this gloriously pungent creation.
Cat & The Fiddle transforms our favourite kopitiam drink into a playful bake. This Milo Dinosaur Cheesecake even comes with a sachet of Milo powder so you can sprinkle it over the cake yourself.
4. More is more
Watermelon soft serve in a slice of fresh watermelon, caramel soft serve on a cob of fresh grilled corn, crazy cotton candy cones, freakshakes … Instagram will continue to push chefs, bakers and eateries to come up with more monster mash-ups . Not that we’re complaining! What could possibly be wrong with being more colourful, kitschy, fantastical and OTT? We’re more than happy to be victims of Instagram bait.
This SALTS Cake Couture cake is designed to be #foodporn.
This gravity-defying SALTS Cake Couture Ramen Cake complete with garnishings of spring onions, char siew and Japanese fish cake is pure Instagram bait.
5. All About Health
Lately healthy life style is what we’ve been hearing all the time. Who’s here with us, wanting to follow this amazing trend but also not ready leaving our sweet-tooth side behind? Worry no more! There are actually plenty of bakers in Singapore that create the right cakes for your personal preference. Eggless? Dairy free? Gluten free? Vegan? Name it and you get it.
This signature cake of Oh My Goodness is very tempting with its dark chocolate cake & ganache, entirely made from almond!
Sometimes we need to go back to the good old blackforest! Emicakes layers three eggless chocolate chiffon with 2 layers of chocolate mousse and sweetened cherries.