Flavors to Fancy

Martha Stewart Weddings, Volume 36 2006

Whether smoothly iced to minimalist perfection or crowned with a bounty of bright sugar flowers, the wedding cake is the grand finale of the wedding meal -- a beautiful and dramatic flourish at the close. But its loveliness should not be merely frosting-deep. What you eat should be as delightful as what you see. For the following creations, we teamed up with New York City pastry chef Bill Yosses to develop cakes that celebrate flavor -- or, more accurately, flavors: delicious combinations that are both classic (lemon and poppy seed; caramel and apple) and novel (white chocolate and pistachio). Some are based on a season -- and seasonal fruit -- while others are pure flights of fancy. The message: Inspiration can come from anywhere, as long as the results taste good.

Begin with our ideas, then continue working with your baker, who can offer you samples of his most popular wedding cakes. You may find what you're looking for among them, or the two of you can work together to dream up a cake that you'll love. A good pastry chef will relish the challenge and bake you a memory to last a lifetime.

Flavored Cakes by the Slice
Cherry Almond Cake
Mocha Cake
Neapolitan Cake



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