Delicate Romance
Frosted in a light ivory white chocolate mousse, the delicate look of this choice was intended to complement the elegant lace pattern, one that can be customized to mimic the bride’s dress. Topped with rose petals and tied with a bow, this cake is well suited for a romantic wedding with a vintage feel. To match the design, a lighter flavor choice is suggested, such as almond praline mousse between layers of white cake. Buttercream, St. Paul, 651-642-9400, buttercream.info
Chalkboard Chic
To create something approachably elegant, designer Stephanie Kissner looked to expand on the chalkboard trend that she loves, while also incorporating a new take on the classic monogram. The three tiers are covered in chalkboard grey fondant, a choice that doesn’t restrict flavor options, and dressed in fondant lace, gumpaste wildflowers in muted shades of pinks, yellows and greens, and wrapped tan burlap ribbon, together forming something deliciously country-chic. Sweet Retreat, Mpls., 612-353-6230, thesweetretreatmn.com
SWEET and Rose-y
In creating a cake large enough to wow, designer Eric Forsland chose a first tier of devil’s food cake with raspberry filling, a second tier of white cake filled with mango, and a third of banana cake with cream cheese. The layers are iced in the bakery’s own buttercream frosting, with a decoration of roses, pops of silver dragées and a metallic stand creating an overall classic look. Fifth Ave Cakes, Bloomington, 952-881-4445, fifthavecakes.com
Painted Gold
This four-tiered statement cake is draped in labor-intensive sugared, edible lace that covers a thin layer of white fondant and is accented with edible 24-karat gold painted sugar flowers. The unique and somewhat deceiving thing about this cake is that it can easily be transformed to fit a wedding’s theme, whether it be elegant or country, simply by changing its color or opting for an all-white palette. Patisserie 46, Mpls., 612-354-3257, patisserie46.com
Dressed in Lace
For the bride who has a classic style but modern take on design, this cake, inspired by the pattern of a wedding dress, creates a more dramatic impression with the contrasting use of black and white. While playing off dress elements is a timeless design choice, the most recent trend is doing so in a way that makes the cake its own entity. To carry through the look, alternating layers of devil’s food and white cake with dark chocolate espresso ganache and latte mousse is suggested. Gateaux Inc., Plymouth, 763-577-9815, gateaux-inc.com
