That takes the cake

by Metropol | April 1, 2026 8:33 am

Wedding cakes in Canterbury are no longer just dessert; they’re edible personality statements, with couples choosing designs and flavours that reflect their history, quirks, and shared obsessions. Here are some of the main trends this year on the wedding cake scene…

A walk in the garden: Nature-inspired cakes are everywhere, decorated with wildflowers, foliage, and earthy colours that mirror Canterbury’s stunning outdoor wedding settings.

Art school, but edible: For the bold, cakes are becoming full-on showpieces. Think painted textures, sculptural shapes, and designs that look almost too cool to cut (almost).

Jess & Josh’s cake of clean lines, chic minimalism, and a touch of nature. Photographed by Dice Sales.

Flavour glow-up: Traditional fruitcake is taking a back seat as couples opt for lighter, more exciting flavours that have guests lining up for, like chocolate ganache, vanilla bean and raspberry, lemon curd, and the ever-popular red velvet with cream cheese icing.

Chic minimalism: Clean lines, smooth finishes, and soft neutral tones are still a hit, proving you don’t need over-the-top decoration to make a cake feel seriously stylish.

Retro revival: Vintage piping and old-school detailing are back, bringing a nostalgic twist. Equal parts classic and on trend.

Short and sweet: Not every cake needs to be a towering masterpiece. Single-tier cakes and dessert tables are rising in popularity for a more relaxed, modern feel.

Eco-friendly icing on top: Sustainability is on the table, with locally sourced ingredients and less wasteful designs becoming a big part of the decision-making.

Melissa and Sylvester go for vintage piping on a single tier. Image by Ouro Studios.

Source URL: https://metropol.co.nz/that-takes-the-cake/