bake - Febuary 2016 - 30

wedding planners
Caterers play a pivotal role in the success of any
wedding event. Check out the hottest trends.
BY JOHN UNREIN
The caterer is often the initial contact for wedding

stationery. Rose gold and copper are already expected

Brides are seek-

planning, and couples trust their caterer for referrals

to be two of the most requested shades for 2016.

ing out creative

and suggestions. Beyond the dinner entree, caterers are

As for the wedding cake, think affordable elegance.

alternatives to the

big influencers in purchases of products and outside

According to TheKnot.com, the average cost of a

traditional wedding

services like wedding venue, food and beverage,

wedding reached a five-year high of $31,213 for 2014,

cake by choosing

rentals, florals, cakes and dessert, entertainment, gifts

the latest figures available. Yet the average wedding

signature desserts

and favors.

cake represents a small part of the budget at $555
average cost, while the average cost of the catered

or dessert tables.

Specific to dessert trends, according to a report in

meal is $68 per person and $275 for favors. Creative

Brides magazine, brides are saying "no" to the traditional

favor ideas include mini cupcakes or mini donuts that

wedding cake and are using creative options to stretch

guests can take home.

their dollar when it comes to dishing out dessert. This
means tiered cheesecake, or an abundance of flavorful

According to Weddingwire.com, food tends to be one

pies and even gourmet donuts, which serve as a less

of the most remembered details of a wedding. Here

costly replacement.

are some tips about what brides are looking for with a
catering vendor.

As for color themes that will be popular for 2016,
metallic is definitely in. The elevated version of sparkle

Buffet dinners can help accommodate varying food

and bling has brought numerous amounts of gold, silver,

tastes. Caterers are expected to provide elegant

and metallic color palettes to every aspect of the embel-

linens and decorations. Brides will want to schedule a

lishing process, according to Brides magazine. Brides

tasting, so be prepared with options. For brides who

are using foil printing and stamped lettering to incorpo-

want to save some money, consider the wedding cake

rate modern sparkle elements into their invitations and

as the dessert.

30 < FEB 2016 | bakemag.com



http://www.TheKnot.com http://www.Weddingwire.com http://www.bakemag.com

bake - Febuary 2016

Table of Contents for the Digital Edition of bake - Febuary 2016

bake - February 2016
Editor's Note - How to create the wow
Table of Contents
News Bites - Premium Chocolate Drives Sales
Egg Supplies on the Rebound
Guidelines Examine Refined Grains
Personality Spotlight - Amanda Rockman
Management - Online Financing
Labor Front - Watching What They Eat
Ingredients - Coming on Strong
Equipment - Dividing and Rounding Dough
A catered affair to remember
Wedding planners
Catered events
Easter promotions
Bread and Baking - Boom Time for Artisan Bread
Cake - Spring Cakes
Cookies Go Global
Cafe - Fired by Coal
Flavored by Coffee
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - Febuary 2016 - Editor's Note - How to create the wow
bake - Febuary 2016 - 2
bake - Febuary 2016 - 3
bake - Febuary 2016 - 4
bake - Febuary 2016 - 5
bake - Febuary 2016 - Table of Contents
bake - Febuary 2016 - 7
bake - Febuary 2016 - Guidelines Examine Refined Grains
bake - Febuary 2016 - 9
bake - Febuary 2016 - Personality Spotlight - Amanda Rockman
bake - Febuary 2016 - 11
bake - Febuary 2016 - Management - Online Financing
bake - Febuary 2016 - 13
bake - Febuary 2016 - Labor Front - Watching What They Eat
bake - Febuary 2016 - 15
bake - Febuary 2016 - Ingredients - Coming on Strong
bake - Febuary 2016 - 17
bake - Febuary 2016 - Equipment - Dividing and Rounding Dough
bake - Febuary 2016 - 19
bake - Febuary 2016 - A catered affair to remember
bake - Febuary 2016 - 21
bake - Febuary 2016 - 22
bake - Febuary 2016 - 23
bake - Febuary 2016 - 24
bake - Febuary 2016 - 25
bake - Febuary 2016 - 26
bake - Febuary 2016 - 27
bake - Febuary 2016 - 28
bake - Febuary 2016 - 29
bake - Febuary 2016 - Wedding planners
bake - Febuary 2016 - 31
bake - Febuary 2016 - 32
bake - Febuary 2016 - 33
bake - Febuary 2016 - Catered events
bake - Febuary 2016 - 35
bake - Febuary 2016 - 36
bake - Febuary 2016 - 37
bake - Febuary 2016 - Easter promotions
bake - Febuary 2016 - 39
bake - Febuary 2016 - 40
bake - Febuary 2016 - 41
bake - Febuary 2016 - Bread and Baking - Boom Time for Artisan Bread
bake - Febuary 2016 - 43
bake - Febuary 2016 - 44
bake - Febuary 2016 - 45
bake - Febuary 2016 - 46
bake - Febuary 2016 - 47
bake - Febuary 2016 - Cake - Spring Cakes
bake - Febuary 2016 - 49
bake - Febuary 2016 - 50
bake - Febuary 2016 - 51
bake - Febuary 2016 - Cookies Go Global
bake - Febuary 2016 - 53
bake - Febuary 2016 - Cafe - Fired by Coal
bake - Febuary 2016 - 55
bake - Febuary 2016 - Flavored by Coffee
bake - Febuary 2016 - 57
bake - Febuary 2016 - Products
bake - Febuary 2016 - 59
bake - Febuary 2016 - Product Showcase
bake - Febuary 2016 - 61
bake - Febuary 2016 - Classifieds
bake - Febuary 2016 - 63
bake - Febuary 2016 - 64
bake - Febuary 2016 - 65
bake - Febuary 2016 - Ad Index
bake - Febuary 2016 - Online - BakeMag.com
bake - Febuary 2016 - 68
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