One of South Africa’s most creative designers
of wedding cakes, Kanya Hunt, points us in a
new and fabulous direction with graceful
confections that combine tradition, glamour
and practicality. Cakes that are iced and made
in shades and tastes of decadent luscious
chocolate, which she hacyndles with
consummate dexterity and skill.

"I strongly believe, says Kanya, "that dessert style wedding cakes, most especially the ones with proper Belgian or Lindt Couverture chocolate, are here to stay.

My dessert style wedding cakes have set a new benchmark. It is after all in the detail.

Wedding cakes are often served as the sole dessert, a choice accepted by most of the top venues. The days that wedding cake is kept until the first Christening is over. As dessert, the wedding cake is a prominent part of the menu and makes a lasting impression.

It took me a year of working on my chocolate mousse cake recipe before I was completely happy that it would stand the test of being able to be stacked in five tiers, transported and when necessary flown! The secret: Pure, excellent quality chocolate and loads of it. Producing cakes that are delicate, moist and layered with the most divine fillings are an exercise in discipline and dedication."  

Cakes can be fun with whimsical touches!

"Cupcakes remain fashionable. I inject my wedding cupcakes with a liqueur and a filling to make them more grown up. Chocolate truffles, to be served with the coffee, are banded together in two shades of chocolate with chocolate roses in the shape of a cake. Striking contemporary cakes are composed in shards or spikes of chocolate. 

Tiered cakes are a far more classical picture, delicate, lacy, intricate icing, deceptively fragile. Colours are cream, ivory, soft peach, apricot, pale lemon. I love touches of dark red roses on white cake, there are no limit to the ideas! Currently I’m experimenting with spices such as cardamom and geranium and of course divine marzipan, perfect to use in miniature fruits, such as apricots, baby apples and pears. 

Smooth and glossy, iced satin ribbons combine with chantilly lace, to capture romance. Roses remain a favourite, tight buds or voluptuous and frilly. Colourful and deeply flavoured fruits; strawberries, blueberries and raspberries are great combinations with bitter chocolate."  

Never to be forgotten wedding cakes celebrate the day!

Kanya Hunt 082 375 5200
E-mail: kanyahunt@telkomsa.net

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