When I first started baking I was all about the fondant. Despite actually hating the taste, I whipped up cakes covered in its play-doh-like glory: zoo animals, a circus tent, a train - all fondant all the time.
Nowadays, I love the simplicity of the naked cake. With a focus on flavors rather than decor, the cake layers are showcased lightly iced and almost bare, then decorated with fresh flowers or fruit for a dash of color. It's simple, elegant, and just the right amount of bohemian.