A selection of America’s 50 most beautiful wedding cakes from BRIDES Magazine.
Photographs by Antonis Achilleos
After the introduction of the bride and groom, the cutting of the cake is one of the most important parts of the wedding day. It brings bride and groom together, and it’s a small piece of the celebration that the happy couple can share with all their guests. Because this confection is such an important part of the happiest of days, decadence abounds in design. On the following pages is a sample of offerings from some of the best cake designers in the country.
“This cake was inspired by the classic French mille fleurs, and included tiny pears, peaches, berries, vines and apple blossoms made of sugar.”
- CHEF LORI ANN BLETHEN
Wildflowers BRIDGETON, N.J.
www.wildflowersbylori.com
$15/slice; serves 120
“The idea comes from a Boucheron diamond necklace from 1890 that I saw at an exhibition called ‘Masterpieces of French Jewelry’ at San Francisco’s Legion of Honor Museum. Pink is the color of love, and I wanted to go bold, because this is all about love.”
- CHEF RON BEN-ISRAEL
Ron Ben-Israel Cakes NEW YORK CITY
www.weddingcakes.com
$20/slice; serves 150
“This damask wallpaper that I have in my house is really beautiful, and I wanted to duplicate that in a really deep, dark passionate red color.”
- DESIGNER NINA ASADOORIAN WITH ASSISTANT HEATHER SMITH
Truli Confectionary Arts PHILADELPHIA
www.truliconfectionaryarts.com
$12/slice; serves 130
“I love the challenge of incorporating a couple’s style into their cake design. It’s fun to rifle through our client’s wedding filesfor inspiration.”
- CHEF ROBIN MARTIN
Gateaux Inc.
PLYMOUTH, MINN.
www.gateaux-inc.com
$12/slice; serves 175
“Inspiration came when the anchor of ‘Good Morning America,’ Robin Roberts, decided to do a special for Breast Cancer Awareness Month as part of the BRIDES Magazine Something Pink campaign. On the show, women donated their wedding dresses and I designed the cake to complement one of the designer’s pink gown.”
- DESIGNER JAN KISH
Jan Kish la petite fleur COLUMBUS
www.jankish.com
$12/slice; serves 180
“I worked with mehndi artist Ravie Kattaura to come up with a really beautiful pattern that we printed in food coloring onto sheets. Each tier is topped with hundreds of pearls, which were handmade.”
- DESIGNER CECILE GADY
Cakework SAN FRANCISCO
www.cakework.com
$20/slice; serves 120
“I used to refinish antiques and collect lace. The hand-painted fondant is inspired from an antique silver pattern.”
- DESIGNER BETTY BAIRD
Sweet Tiers HOBE SOUND, FLA.
www.sweettiers.com
$9/slice; serves 130
“In the film Pride and Prejudice there was a lot of classic, Wedgewood-inspired patterns in the background. I loved it and decided to use it in light blue with white accents for the cake.”
- DESIGNER MAUREEN P. DUFFY
MAUREEN P. DUFFY FLORAL PARK, N.Y.
mpd310@aol.com
From $15/slice; serves 125
“I wanted to use basic layers of tinting/draping that you would find when you enter a Cirque du Soleil tent, and the cake is based on the colors and costumes you would find at that Cirque du Soleil show.”
- DESIGNER KATRINA ROZELLE
Katrina Rozelle Pastries and Desserts ALAMO, CALIF.
www.katrinarozelle.com
$20/slice; serves 130
“When you look at all-white cakes, there is something very romantic about it. It blends no matter what room or what setting, no matter what venue.”
- BAKER BUDDY VALASTRO
Carlo’s Bakery HOBOKEN, N.J.
www.carlosbakery.com
$15/slice; serves 200
“I tried to represent a hand-embroidered silk kimono, and when I think of Asian influences, I think of orchids, so I used the cymbidium orchids to complement the cake.”
- DESIGNER MICHELLE BOHIGIAN
Something Sweet by Michelle WORCESTER, MASS.
www.somethingsweetbymichelle.com
$30/slice; serves 200
expert
In the market for the most luscious layers on your wedding day? We asked these cake designers what buyers should know before committing to a design.
“The cake is an extension of who you are, so part of your personality should be reflected. Something that says, ‘This is their cake, and there is something particular about it.’”
- Jan Kish, Jan Kish la petite fleur
“Don’t try to save money—a bride wouldn’t cut back on her dress to save on fabric. Maybe you can cut down on the decoration, but make sure you have the right cake.”
- Ron Ben-Israel, Ron Ben-Israel Cakes
“Taste, taste and taste.”
- Michelle Bohigian, Something Sweet by Michelle “Go with a smaller display cake and use a satellite cake from the kitchen that tastes the same as wedding cake but without decoration. This allows the bride to afford the cake of her dreams without compromising on design.”
- Nina Asadoorian, Truli Confectionary Arts
“The best representation of workmanship for your cake can best be determined by acquainting oneself with the work that a particular chef or cake designer has created in the past.”
- Lori Ann Blethen, Wildflowers
“Don’t worry about matching everything at the wedding to the cake, and just think of what the cake will look like at first sight at the reception.”
- Cecile Gady, Cakework
“How is it getting there? Do they have a refrigerated box truck or will it be stuck in the back of a Toyota? It all matters.”
- Buddy Valastro, Carlo’s Bakery
“Utilize the cake as dessert. You can add berries on the plate or have the chef paint chocolate on the plate to make it special.”
- Betty Baird, Sweet Tiers
