Savory Cakes Are Stealing the Spotlight

Cake is moving out of the dessert slot. The savoury version turns up during cocktail hour and on grazing tables: piped butter built into layers, stacked savoury sponges, vegetable constructions assembled like a tiered cake. It gives you the centrepiece moment while doing the job of a canapé, which suits couples who want the visual without a formal cutting ceremony. Practically, it changes who makes it. A savoury cake is usually a caterer's job rather than a cake designer's, so establish which supplier owns it and how long it can stand. Check temperature too, because butter and dairy-heavy builds will not survive an outdoor summer cocktail hour.