There’s nothing sweeter than cutting the wedding cake of your dreams as an officially united couple. After walking down the aisle and saying your “I dos,” the fun begins as the wedding party mixes and mingles at the reception. Cutting the cake is one of the rare instances during the festivities where you’ll have the full attention of the room to gather everyone together. It’s a picturesque moment of you and yours working together as a team to carve out the first slice before sharing it with loved ones to enjoy.
Leave it to the pros who dish their advice on how to make a statement with a decadent wedding cake that’s as much a feast for the eyes as the taste buds. —
Butter& is a bakery on a mission to make good design more accessible in buttercream form. The San Francisco-based bakery finds inspiration in unusual places, like ceramics, textiles, natural materials and literature, to create breathtaking wedding cakes in its signature Swiss meringue buttercream that’s silky in texture and deliciously low in sugar for guilt-free indulgence.
For a special touch, Butter& recommends incorporating colors from the wedding party to maintain a visual consistency that mirrors your wedding theme. Another trend they’re seeing is multiple cakes.
“Rather than ordering a tall three-tier cake, more and more couples are ordering trios of one- and two-tier cakes instead,” says Amanda Nguyen, founder of Butter&. “This broadens the canvas for our team to work on, allowing us to create a set of complementary designs that play off of each other and make for an impressive spread on the dessert table.”
With the belief that your wedding cake should taste just as lovely as it looks, Dallas-based Crumb & Kettle uses only high- quality, organic ingredients to whip up custom cakes from scratch that can serve up to 500 guests. Owner Heather Harbord invites couples to be closely involved in the creative process by sharing their wedding theme and vision, from color palette to dress inspiration, that can influence a bespoke cake design.
“We have a lot of incoming requests for watercolor buttercream designs,” says Harbord. “Unique tier shapes and tier height varieties are also at the top of the list. Drips, gold leaf and fresh floral cascades are popular additions for any design.”
Once a flavor selection is made, Harbord and her team devise design sketches to make the most whimsical wedding cake dreams a reality of edible art.
Pitchoun, a French bakery in Los Angeles, often receives requests for nontraditional wedding cakes. “We make tons of ‘croquembouches’ which is our specialty,” says co-founder Fabienne Soulies, of the traditional French cake of custard-filled pastry puffs piled into a sky-high cone shape and bound with threads of gooey caramel. Soulies remembered one couple ordered a 4.5-foot tall croquembouche stacked with 500 of the sweet puff pastry.
Another classic French cake is the mille-feuille, consisting of layers of razor-thin puff pastry and cream filling.
“This gigantic strawberry mille-feuille was one of the most unusual cake requests we’ve received because of the size!” says Soulies of the cake pictured above. “It was more than three feet wide and weighed about 20 pounds with more than 250 raspberries and strawberries.”