Make your "something blue" an edible one by featuring one of these fantastic wedding cakes.

Rolled sugar paste forms silk-corded closures while a brushing of luster dust imparts the characteristic sheen. They decorate the tiers of a square cake, its quilting design created by running a perforation wheel along the fondant.

Guests will be enchanted with a pale-blue wedding cake draped in garlands of tiny leaves and delicate paper bows.

Dainty blue flowers in a variety of shades dress up this simple white confection, which is adorned with a custom cake topper made with quaintly retro fabrics.

The blue and white Toile de Jouy print was a nod to the bride's art history background and love for antiques. The patterned fondant was wrapped around an old-fashioned banana cake, filled with dark chocolate ganache and toasted walnuts.

This jaw-dropping creation starts out simple—two round tiers covered with fondant—but added floral flourishes make it a rhapsody in blue. Cheryl Kleinman in Brooklyn, New York, created this masterpiece by hand-painting the flowers and leaving behind telltale brushstrokes. Enlist your baker to follow suit.

This six-tiered cake, covered with buttercream, had fresh-blueberry and white-chocolate buttercream filling.

Pretty fabric butterflies transform a plain-Jane cake into a marvelous tiered wonder—and there's nary a pastry tip in sight. Simply slide the wired section of each fluttery beauty into a fondant-covered cake, clustering the butterflies here and there for the most dramatic look. Tied around a cake knife, a ribbon in a matching hue completes this super-easy—not to mention easy on the wallet—makeover.

For a wedding by the beach, a coral motif is always in fashion. New York baker Gail Watson piped coral branches in royal icing on fondant-covered tiers. Cotton fabric pinned around the cake board echoes coral's other famous hue. Sand-color fondant blankets the board.

On each tier of this modern creation by Wendy Kromer, a different wave design (three in all, impressed with double-thick rubber stamps) graces the fondant panels. Every panel is bordered in bamboo also made of fondant. Under the icing, a swirly vanilla-and-mocha marble cake is in keeping with the theme. The wooden cake board, edged in pieces of real bamboo, mimics the shape and look of the cake.

This opulent five-tier cake is a graphic interpretation of damask; it plays up the pattern, which is traditionally tone-on-tone. The intricate scrollwork is best suited to a square cake because the flat surfaces display the repeating motif to greatest advantage. To create this magnificent design, the pattern is placed under waxed paper, then piped over and filled in with royal icing. After it dries, the hardened frosting is removed from the waxed paper and affixed to the cake. The Wedgwood-blue fondant and dark-brown decorations look elegant with a chocolate cake.

Fondant that has been tinted ice blue blankets this cake, like snow in the shadows cast by a winter sun. Real pinecones flocked with royal icing and glistening with sanding sugar are accented with finely wrought chocolate pine needles; they add a natural-looking texture to the cake's modern lines.

The intricate scrolls on this cake by contributing editor Wendy Kromer recall those used in calligraphic ornaments. Adapted from clip-art books, they, along with the monograms on the middle tier, were traced in royal icing and attached with more icing. Ribbon-candy favors echo the motifs' loops and curls. At top, a vintage ceramic bride and groom hold a card-stock banner. Banner and monogram calligraphy by Gail Brill.

Why limit monograms to stationery and linens? Here, sweeping lettering adorns icing on a geometric cake by Wendy Kromer; placed end to end, the arcs and swirls seem more like a graceful pattern than initials. You can have the baker adapt your existing monogram. Rather than piping the design freehand, she traces the monograms in royal icing onto waxed paper, lets the letters harden, and then affixes them to the cake.

If you’re traditional at heart, stay true to your roots with a cake that’s as Audrey in "Breakfast at Tiffany’s" as it gets. Contributing editor Wendy Kromer, of Wendy Kromer Confections gave each tier the floral treatment with rolled fondant vines and gum-paste blossoms. And while any flavor would be divine, she suggests a tried-and-true favorite like white butter cake with almond-cream filling.

Shrinking violets? Not the riotous ones piped in luscious buttercream on this winningly old-fashioned four-tier cake, which also features sugary pansies and sweetpeas.

The icinglike trim on jasperware, developed in England in 1775, translates well to a wedding cake—piped here in royal icing. This cake and base were covered with fondant; gum-paste leaves adorn the base and top.

When you work closely with your baker, you can tailor not only the cake's shape and flavor, but the frills that embellish the layers. Choose elements you love: the quilting of a classic coat or the blossoms on your grandmother's handkerchief, for example. Then interpret them as baubles and ornaments composed of icing. It all adds up to a cake that is perfectly suited for your wedding.

Flecks of vanilla bean in buttercream icing give this cake the appearance of one of the most enchanting harbingers of spring: a delicate robin's egg. The cloudlike creamy zigzag flourishes were piped with a large petal tip. The white dragees, joined with royal icing and tied with thin gold cord, along with the blue ones ringing the base of the cake stand, echo the scalloped edge and the picot trim of the ribbon.

These shimmering platinum-blue ribbon bands and this triple-loop bow were pulled and formed from sugar. The rectangular, fondant-covered cake is displayed on a hotel-silver tray with a traditional ribbon-and-cross border.

Tendrils of romantic buttercream wisteria adorn this majestic cake; royal-icing blossoms dangle from the natural, curly willow arbor framing the bride-and-groom topper.