Traditional meets modern in these textured wedding cakes trimmed with fruit, florals and a whiff of whimsy.
A Winter’s Tale: Wintery Wedding Cakes
A Perfect Package (far left)
This elegant three-tiered cake is designed for the bride looking for a little something special, says Peggy Carollo, co-owner of Simma’s Bakery. Fanciful hand-piped and -painted buttercream swirls cover the top and bottom layers, with the middle tier wrapped with a shimmering white bow and brooch, for a cake that’s perfect for a winter wedding. Under the layer of ice-blue fondant lies Simma’s classic cheesecake with a chocolate cake base and delicate layer of raspberry filling.
Smooth Operator (middle left)
Silky silver fondant sweeps down this sparkling four-layered creation from Sweet Perfections Bake Shoppe, with each tier floating on a bed of hydrangeas and roses. Flavor combinations at Sweet Perfections are nearly endless, but one top choice co-owner Ken Heil recommends is the raspberry sunshine: white cake with lemon-whipped custard and raspberry preserve.
Prim and Pretty (middle right)
A smooth coat of mint-green fondant is extra-elegant, thanks to blush gum-paste flowers (dusted with a champagne luster, no less). “A simple cake can be a beautiful cake, but it has to be done well,” says the Cake Lady’s Karen Smith. This cake tastes as good as it looks, filled with the shop’s most popular flavor combination: raspberry preserve, vanilla buttercream and lemon curd.
With three tiers of hand-painted silver fondant and filigree, this metallic bombshell from Regina’s Bay Bakery is dressed to impress. A dazzling band of rhinestones wraps around the middle layer, while a cascade of gilded orchids dances down the front. For a fall or winter wedding, Regina’s Robin Krajcik suggests a chocolate cake with chocolate hazelnut filling.