Artistry in Sugar: Courtney Couture on the Dessert Trends Shaping Events in 2026
Q: What dessert trends are you most excited about for 2026?
A: I’m loving the rise of fun, funky designs—bright bold colors, fresh fruit, and flowers. Couples are leaning into whimsy and personality, much like the photoshoot we did at The Hawthorn in July. Desserts are becoming art pieces instead of just décor.
Q: Are there flavors or ingredients you think will define wedding desserts going forward?
A: I love when couples choose flavors with meaning—something tied to a memory, a shared experience, or just a favorite they want to share with their guests. Desserts feel more personal when they come with a little story.
Q: Dessert bars are having a moment. What do you see couples gravitating toward?
A: Dessert bars are having a big moment right now because they feel generous, interactive, and visually exciting all at once. Instead of a single dessert, they create a sense of abundance and choice, inviting guests to explore, sample, and come back for what catches their eye. From a design perspective, they add texture, height, and movement to a space, making dessert part of the overall aesthetic rather than an afterthought. From a guest experience standpoint, they naturally accommodate different tastes and preferences without feeling formal or restrictive, which keeps the energy light, fun, and engaging well into the evening.
Q: Tell us about a recent cake or dessert display you loved creating.
A: At Scotland Fields, I recently made a four-tier hand-painted star-design cake. I worked with the florist and planner to create a full flower meadow around it. It became a true centerpiece – one of those moments where dessert and design blend perfectly.
Q: “That’s interesting — I hadn’t really thought about intentionally pairing floral arrangements with cake design to elevate the overall presentation. Are you seeing this kind of artistic collaboration as an emerging trend?”
A Couples and event designers want every element to feel cohesive — and flowers are one of the most effective tools for tying colors, textures, and moods together. When florals mirror the cake’s palette or silhouette, it elevates the cake from dessert to statement piece. Simple buttercream roses are no longer the ceiling. Think:
- Fresh or preserved botanicals woven into structural tiers
- Cascading installations that extend off the cake onto the table
- Edible flowers paired with real ones for a layered, textured effect
- Florals that reflect seasonality or venue aesthetics
Q: Do you ever create interactive dessert experiences for guests?
A: Absolutely! We’ve done banana foster stations, crème brûlée torching, and sundae bars. Guests love participating. It becomes an experience, not just a dessert.
Q: For us dessert novices… what is bananas foster exactly?
A: Bananas foster is one of those desserts that instantly turns heads. Think warm, caramelized bananas sizzling in butter, brown sugar, and cinnamon, then splashed with rum and flambéed so the whole pan lights up in this gorgeous, theatrical glow. It’s traditionally spooned over vanilla ice cream, where all that caramel goodness melts right in. It’s nostalgic, a little showy, and incredibly delicious, which is exactly why couples love it as an interactive station.
Q: What are couples doing if they want to move beyond the traditional cake cutting?
A: I’ve seen everything—from swords and sabers to an axe used to cut the cake. But I also love when couples choose a private cake cutting—just the two of them. It’s intimate and sweet amid the busyness of the day.
Q: Are you sourcing ingredients differently to meet today’s expectations around quality or sustainability?
A: We work closely with our vendors to make sure quality is always top-tier. Each off-season, we try new recipes and experiment with new ingredients so we can bring fresh options to couples—while still being mindful of cost. Balance is everything.
Q: How would you describe your signature style?
A: I’d say clean, artistic, and painterly. I love hand-painting and buttercream palette painting, often with seasonal fruit for dimension. It’s definitely evolved with practice. My first buttercream painting felt terrifying, and now it feels completely natural.
Q: What’s a misconception about wedding cakes or desserts you’d love to clear up?
A: That wedding cake is dry. If that’s your experience, you just had the wrong cake! And the idea that your top tier will taste awful on your anniversary—also not true. Wrap it well, store it properly, defrost it correctly, and it can taste just as good a year later.
