CHOCOLATE STOUT WEDDING CAKE
Each layer of the chocolate nude cake by Wendy Kromer- Schell and Caitlin Brown drizzled with chocolate and caramel ganache is filled with buttercream, and topped with candied pecans. Meanwhile, the actual cake includes butter, yogurt, and stout (customize yours with your favorite brew), making each bite decadently damp.
A WEDDING CAKE WITH DIFFERENT STRIPES
Here, we place the thought of icing on ice, relying instead on unadorned pastel layers for graphical appeal. Coconut pound cake, tinted with gel-paste food coloring, serves as the base, while white fondant and passion-fruit curd rests on top (the curd can be between each layer).
ART DECO WEDDING CAKE
The layouts on this particular cake hark back to another time—when sandals were music was for dancing, and jewelry took a jump into the near future. However, you don't need to understand your Art Deco to admire its style that is geometric. Covered in piped dots of frosting buttercream, and cut-fondant plaques coated with sanding sugar, it is just plain pretty, irrespective of what way you slice it.
OMBRE WEDDING CAKE
Wendy Kromer- Caitlin Brown hid blood-orange and Schell and passion-fruit curds in tinted vanilla poundcake because of this buttercream-dotted confection. Bake yours a bit bigger than desired that browned edges might be trimmed off, showing the vibrant ombre layout underneath.
HEART WEDDING CAKE
The heart was believed to function as origin of most human emotions. Though modern science demonstrates otherwise, the phrase "giving your heart" remains the easiest way to express that you simply had sacrifice anything for the one you adore. Jay Qualls of the Tennessee-based Maples Wedding Cakes printed our designs on paper, covered them in parchment, outlined them then transferred them.
POTTED PLANT WEDDING CAKE
Contributing editor Jason Schreiber made this herb-adorned cake, which features micro marigolds, cilantro and fennel blossoms, bachelor's buttons, sweet alyssums, oregano, and pea shoots. Swiss meringue buttercream's tacky feel kept the edible blossoms (purchase your own at gourmetsweetbotanicals.com) in place.
JAPANESE SPONGE WEDDING CAKE
These little beauties by Wendy Kromer-Schell and Caitlin Brown (known as individual sponge roulades) were inspired by Japan's popular patterned cake rolls. The fill is lemon-ginger mousse, as well as the designs could be customized (wedding crest or monogram, anyone?).
EMBROIDERED LACE AND APPLIQUED WEDDING CAKE
Sugar paste was pressed into each form, then applied in layers to the fondant. The ensuing ivory tower is one that both generations— your mommy's and yours —will adore.
ROSE-PIPED WEDDING CAKE
This joyful rose confection may seem couture, but just about anyone is capable of recreating it. Start with a simple fondant cake. Print out our template of abstract roses, area parchment paper over it, and delineate using a piping bag of royal icing. After dry, peel the paper in the piped roses, and stick the layouts to the cake using glue paste that is been combined with water that is hot.
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TEARDROP WEDDING CAKE
Give your cake a dash of whimsy. Order up a fondant cake, plus a pail of fondant, from a bakery. Add food coloring to get the colors that are right, and roll out into a thin sheet. Cut with various teardrop-shaped cookie cutters (these are by Ateco, from Sur La Table), let dry, and attach to the very front of the cake with glue paste blended with hot water.
RED, WHITE, AND BLUE WEDDING CAKE
This Lafayette Grand Cafe & Bakery fromage blanc cheesecake has six layers of berry-adorned goodness. The layers are flavored with black pepper, lemon zest, and vanilla bean, and sit atop an all-natural cornmeal crust.
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