Vanilla Swirls
White cake filled with vanilla-bean buttercream and raspberry jam, and covered with vanilla fondant. Cake by Cheryl Kleinman, $700, serves 70, 718-237-2271. Footed cake stand, $60, from Fishs Eddy, fishseddy.com. "Marbled" cup-and-saucer sets, $45 each, from ABC Carpet & Home, abchome.com.
Palm Beach Chic
Lilly Pulitzer–like flora done in hand-painted fondant cover a lattice screen. Cake by Laurie Lucov Wedding Cakes, $8.50 per serving, 415-807-3533, laurielucovweddingcakes.com. Stand, by America Retold, from Pallian and Co., 207-646-1600. Tablecloth to rent, from Cloth Connection, 207-646-1600.
Two Desserts in One
Pistachio cake filled with white-chocolate buttercream, iced with rolled fondant and decorated with sugar cookies. Cake by Cheryl Kleinman, $450, serves 50, 718-237-2271. "Juliette" cake stand, $25, from Crate & Barrel, crateandbarrel.com. All fabrics and wallcoverings from F. Schumacher, fschumacher.com. All ribbons from Mokuba, mokubany.com.
Sunny Chic
Limoncello cake filled with lemon-almond buttercream, iced with rolled fondant, and decorated with gumpaste flowers and a surprise element: sterling-silver charms for bridesmaids to pull, $55 for a set of six charms, from Exclusively Weddings, exclusivelyweddings.com. Cake by Jan Kish of La Petite Fleur, $600, serves 60, jankishlapetitefleur.com. Pearl cake platter, $33, from Crate & Barrel, crateandbarrel.com. Ribbons from Just Accents/Impressions, Inc.
Think Outside the Circle
White cake filled with dark chocolate-espresso ganache and vanilla-meringue buttercream and iced with fondant, by Kate Sullivan for LovinSullivanCakes, $1,200, serves 100, cakepower.com. Great White cake stand, $20, from Pottery Barn, potterybarn.com. Quartet cup, $9, saucer, $9, Twilight multicolored napkins, $20 for set of six, all from Crate & Barrel, crateandbarrel.com.
As charming as a dress of dotted Swiss, this confection is a gold sponge wrapped in pink-tinted white chocolate and covered with big gold buttons that are made for fondant and covered in edible gold dust. The filling consists of alternating layers of passion-fruit mousse and passion-fruit curd. Cake, by Masse's Pastries, $700, serves 100, massespastries.com. Flirt cake stand and plates, from Potluck Studios, potluckstudios.com. Lipari Rose Limoges cups and saucers, from Bernardaud, bernardaud.fr. Pink linen table runner, from Williams-Sonoma, williams-sonoma.com. George Henry white linen tablecloth, from Sue Fisher King, suefisherking.com. Faux cherries on cake and background paper, from Addison Endpapers, 510-601-8112.
Its very description may be reason enough to order this eye-catching chocolate toffee truffle cake, but it’s the milk- and white-chocolate stripes—circling each tier and forming the fetching ribbons top and bottom—that give it chic. Cake by Cakework, $1,200, serves 100, cakework.com. Astier “Perles” cake plate, pink linen napkins, silver-plated tray, and “Fiorella 2 ” Champagne glasses, from Sue Fisher King, suefisherking.com. Carved panel in background, from Addison Antiques.
Gilded Gateau
Five-tiered spice cake covered in fondant and decorated with royal icing and sugarpaste details, by Collette Foley Specialty Baking, $900, serves 75, collettefoley.com.
Are You Game
Feathers and beads adorn a wedding cake, flavored with Amarula cream liqueur. Cake knife, from Carrol Boyes, 212-334-3556, carrolboyes.com.au.
Glamorous Life
The design of this Wedgwood-blue cake is modeled after a Jasperware pattern.
Family Affair
Five tiers of cake are layered with hydrangeas.
Urban Rhythm
A buttercream cake ringed with paper flowers
A Seasonal Sweet
Pumpkin-spice cream-cheese filling flavors this three-tier confection decorated with haylike spun sugar and mini pumpkins.
Purple Petals
Fondant-covered cake with sugarpaste flowers, by Cynthia Peithman for Cakeline, $840, serves 70, cakeline.com.
Sweet Endings
Conjuring the magic of snowfall, this three-tiered white-chocolate cake is filled with apricot and white-chocolate buttercreams, iced with white-chocolate buttercream, and decorated with shredded coconut. Cake by Irene's Cakes By Design, $1,200, serves 150, irenemaston.com. Snow Crown cake topper, $375, from Goldbug Studio, goldbugstudio.com. Cake stand, $130, from Dover, dovermetals.com. Tablecloth and china from TriServe Party Rentals, triservepartyrentals.com.
A chocolate cake iced with ganache and decorated with rolled chocolate and marzipan fruit is a perfect complement to an orange color scheme. Cake by Cheryl Kleinman, $500, serves 50, 718-237-2271. Event design by Jody Perlberger for Perl, perlflowers.com.
This toastworthy wedding cake is decorated with pearlized white-chocolate bubbles. The cake is made of airy genoise layered with vanilla-bean-and-Champagne-flavored mousseline creams, by Ron Ben-Israel, $2,500, serves 125, weddingcakes.com.
Pansy Perfection
When we suggested sugarpaste pansies, Ron Ben-Israel was intrigued. Because pansies are usually not used in bouquets—they wilt—brides don't request them for cakes, either. But these sweet purple, blue, and white flowers look right at home on this cake, with its confectionery ribbon and lace-band accents. Ron, meticulously following botanical drawings of pansies, made them partly open. The pansies, which seem to have fluttered onto the cake, mimic nature right down to their yellow-and-black centers. Slice into this cake and find a luscious wild-blueberry cream filling with cherry plum preserves, price upon request, weddingcakes.com.
Sizzlin’ Dixie
This daisy-bedecked cake picks up on the bride’s color theme of yellow and white (her bridesmaids were dressed in the sunny combination); her bridal bouquet of white peonies rests at left. Cake, by Bella Luna Restaurant Catering, bellalunarestaurant.com.
