Whiteout: Modern Takes on Classic Wedding Cakes

Crisp, colorless cakes bring classic elements back into style, made modern with contrasting three-dimensional texture.
From: Fall/Winter 2015 edition

From left to right:

Frosted Florals: The Cake Lady’s Karen Smith created this four-tiered beauty, covering a smooth layer of fondant with an overlay of dainty sugar blossoms for unique textural contrast. To accompany this winter-white design, Smith suggests a spice cake with maple or pumpkin buttercream frosting for the perfect romantic treat. The Cake Lady, St. Francis, 414.294.4220

Big Blooms: With a simple, chic pairing of geometric shapes and eye-catching sugar flowers, this confectionary stunner from Regina’s Bay Bakery is sure to please brides-to-be. The strand of pearls edging each layer gives a nod to classic cakes, yet the design remains entirely fresh.
Regina’s Bay Bakery, Whitefish Bay, 414.332.5340

In Love and Lace: Boasting a statement fondant ribbon and delicate lace-patterned tiers, this cake takes its cues from today’s wedding gown trends. With the addition of raspberry preserves and chocolate ganache underneath the fantastical frosting, this creation from Cakes by Erin Salerno is both timeless and of-the-moment. Cakes by Erin Salerno, Brookfield, 414.520.2219

Going in Circles: This beauty from Eat Cake! sets geometry in motion, giving the white-on-white palette a contemporary update with three-dimensional circles. With four tiers ranging in height, this cake makes a modern statement. Eat Cake!, Milwaukee, 414.344.3119