Delicious wedding cake is a treat not only for the bride and groom, but for guests too. Pictured to the left are beautiful cakes in spring and summer colors designed to resemble stacked gifts. Below, bakers share what they know about making a cake “in good taste.”
{1} This trio of stacked butter cream packages is the work of Craig’s Cake Shop (craigscakeshop.com). Their tip: use liquors (Irish creme, Kahlua, rum or Godiva chocolate) to boost flavors in an already decadent cake. Popular in summer is the “Jimmy Buffet” with Key Lime mousse between layers of white cake that’s been brushed with Bacardi rum.
{2} Special recipe fondant in shades of pink decorate this cake by Creative Confections (creativeconfections.net). Of the myriad flavors offered, chocolate mocha almond, red velvet and sour cream are popular. More than a dozen filling options include butter cream frosting and Bavarian cream.
{3} This quartet of buttercream packages was designed by Brookfield Wedding Cakes (brookfieldweddingcakes.com). Their signature is a “tuxedo” cake—a layer each of chocolate and vanilla cake on every tier. Everyone gets a taste of both delicious moist cakes.
{4} Ganache with fondant accents covers this creation by Simma’s Bakery (simmasbakery.com). Brides can’t lose with Simma’s award-winning, chocolate-bottom cheesecake. But two cake options also stand out: the Genoise yellow cake with vanilla mousse filling and strawberries, and the chocolate cake with chocolate mousse and raspberries.
{5} This fondant cake by The Cake Lady (cakeladydesigns.com) is decorated with royal icing grapes. Brides looking for a tasty fondant, rejoice. After lengthy research, The Cake Lady imports its fondant—a tasty combination of sugar, lemon and marshmellow flavors—from Switzerland.
{6} Twisted tiers of fondant with a bow made of SugarVeil, a new icing, is the handiwork of “I Do” Cakes by Betty (idocakesbybetty.com). The bakery’s signature flavor is a white cake made with champagne that’s airy and light—with a little “zing” aftertaste.
