We challenged Westchester bakers to create the wedding cake of their dreams. They responded with these six masterpieces, showcasing their amazing artistry and skill. The only problem: They´re so beautiful, you won't want to cut them!
Photography by John O´Donnell
Styling by Marta Kujawa
Joel Poisson of La Renaissance in Scarsdale created this four-tier confection in an unusual shape for a wedding cake: a triangle! It’s iced in ivory fondant and decorated with royal icing that he heated with a torch, marbleized chocolate circles at the base, and a pulled sugar bow. (Notice the groom’s name in icing too; the bride’s is on the side not shown.) Inside: vanilla sponge cake with dark chocolate ganache and fresh raspberries. La Renaissance, (914) 472-0702.
Swarovski crystals on a cake? You bet. This three-tier round cake, made by Rosanne Rush of Magnificent Edibles in White Plains, is not only iced in white chocolate and covered in white fondant with white gumpaste roses but also sports sapphire blue crystals. Inside: chocolate butter cake with dark chocolate mousse and raspberry puree. After the wedding, the crystals can be restrung as a gift for the bride, bridesmaids, or mothers; the jewelry artist donates all proceeds to charity. Magnificent Edibles, (914) 948-7673.
Tablecloth: Antique Parisian Silk #0038, an exclusive from Cloth Connection, Spring Valley, NY.
Black and White Delight
Also from Magnificent Edibles, this two-tier square cake is iced in lemon buttercream and covered in white fondant, black gumpaste strips, and cornelli lace designs. The crowning touch is a white gumpaste bow with pearl accents. The inside—yellow sponge cake with lemon mousse and raspberry puree—tastes as good as the outside looks. Magnificent Edibles, (914) 948-7673.
Tablecloth: Periwinkle/Silver Embroidered Silk #0071, an exclusive from Cloth Connection, Spring Valley, NY. Dessert plates: Bloomingdale's, White Plains. Cake server: Neiman Marcus, White Plains. Tray: Soho East, Dobbs Ferry.
For this cake in one of the season’s hottest colors, Gennaro Victoria of Lulu Cake Boutique created a three-tier round cake iced in purple crushed velvet fondant adorned with fantasy flowers, sugar pearls, and candied violets. Inside: a delicious crème fraîche butter cake freckled with Tahitian vanilla bean, candied-violets jam, and old-fashioned vanilla buttercream. Lulu Cake Boutique, (914) 722-8300.
Flight of Fancy
Jay Muse of Lulu Cake Boutique in Scarsdale designed this imaginative “bird cage” cake, consisting of three round tiers decorated in mint green fondant with pearlized brush embroidery and sugar-encrusted swirls and swags. For the inside, he created a candy lover’s dream: malted milk pound cake filled with milk chcocolate ganache and crushed malted milk balls. Lulu Cake Boutique, (914) 722-8300.
Tablecloth: Cognac Cirque Taffeta #0098, an exclusive from Cloth Connection, Spring Valley, NY.
This cake, created by Susan Gambelli of Susan Gambelli Custom Cakes, is proof that dreams do come true! Four tiers of hand-sculpted pillows are covered in fondant in shades of coral and accented in gold. Decorated with a combination of painting, airbrushing, and filigree design, the cake is adorned with edible beads, tassels, swags, and decorative gold finials. The inside is just as rich: marble cake filled with milk chocolate caramel mousse and candied pecans. (Susan Gambelli Custom Cakes, 914-831-2001.
Tablecloth: Blizzard Floral Tinsel #0142, an exclusive from Cloth Connection, Spring Valley, NY