To make your cake truly stand out in a crowd, infuse the flavor, design, or both with a little (or a lot of) fruit. There are so many tastes and colors to choose from, and wedding guests will definitely be saying "thank you."
This most spectacular of ice-cream cakes would necessarily make a sudden and dramatic appearance just before being disassembled and served. Each of the realistic fruits, which cover an edible nougatine cone, is molded from refreshing sorbet.
Apples have been a symbol of love, fertility, and abundance since ancient Greek times, when the goddess Gaia gave her granddaughter a golden apple tree as a gift at her wedding to Zeus. Golden lady apples, painted with edible gold luster dust, are the focal point of this tower by Betsy Thorleifson of Nine Cakes in Brooklyn, New York. The vanilla-bean spiced apple cake -- filled with caramel buttercream -- is drizzled with luscious caramel.
In the charlotte, featherlight ladyfingers surround a filling of raspberry mousse, raspberries, and fraises des bois, or wild strawberries, on soft almond biscuits. More berries and a drizzle of raspberry preserve crown the tiers. Fauchon's signature ribbon is wrapped around each tier, but a ribbon with the bride and groom's names would be a fitting substitute. Like all the best French pastries, the charlotte is at once light and rich.
Consider this cake for a wintertime wedding, when the tiny citrus fruit is in season. Tart kumquats are candied and served on the side. Their syrup is brushed on the oval tiers of chocolate cake, which are covered in whipped ganache, then surrounded by bands of tempered bittersweet chocolate. The bands are adorned with flowers cut from kumquat skins and with leaves and flourishes piped in dark and white chocolate.
In a cheerful tower of a cake, five deep hexagonal layers are iced with buttercream; the tiers are piped with a star tip in opposite directions for a patchwork effect. The initials are made of air-dried meringue. Extra meringue letters were made, so each delicious slice of French orange pound cake with Grand Marnier buttercream frosting could be served with its own R.
A Tuscan-style cake with Swiss meringue buttercream is garnished with champagne grapes and Seckel pears. A cake stand of stoneware is supported by dowels inside the bottom tier. The display includes fall foliage, plums, and walnuts; the cake is served with Italian nougat candies.
These cakes are sure to recall the joys of summer. Fresh strawberries top stacked pound cakes instead of the traditional biscuits; mascarpone cream is sandwiched between the layers. For an easy-to-slice texture, almond paste and cornmeal were mixed into the batter. Platters piped with royal icing in a basket-weave pattern lend a country feel; they sit on ribbon-wrapped columns that elevate the dessert from its rustic origins and allude to the shape of a conventional tiered wedding cake.
Early summer is the best time to choose a cake like this one -- brimming with a fresh and varied assortment of the season's best berries. Red currants, raspberries, gooseberries, blueberries, and strawberries look beautiful jumbled together on basket-weave tiers. The basket-weave effect was created using an oversize leaf tip. The cake's three tiers are supported by wooden dowels; the berries are arranged before the dowels are inserted, which helps hide the supports.
Cherries and almonds are close botanical relatives, and they're famously compatible in desserts. Here, they meld lusciously in a three-tier cake cloaked in marzipan (a sweet almond paste) and scattered with marzipan cherries. Sour-cherry jam and buttercream top layers made with ground almonds.
A creation that is tropical through and through. The yellow-cake layers are brushed with rum syrup and filled with passion-fruit curd and rum-and-vanilla-bean buttercream. The top of each tier is spread with more passion-fruit curd. Hibiscus flowers, lychees, coconut, mini pineapple and bananas, and tamarillo crown the cake. Pressing a straw mat into the ivory fondant produces the textured appearance. Serve with a slice of fruit such as star fruit, and coconut sorbet.
To construct our irresistible lemon icebox cake, with its layers of scalloped lemon cookies and honey mascarpone cream, we simply built from the bottom up. Top with candied lemon slices for a tangy-sweet cookie cake that will appeal to fickle kids and grown-up foodies alike. (We made the cookies from scratch, but store-bought ones work just as well; try Moravian Meyer lemon cookies, Salem Baking Co.)
Adorn your wedding cake with one of these thoughtful handmade touches.See the Ideas