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Cakes

Wedding Cake Flavors

By
Linda Hirst and Betsy Goldberg
Photo By
Dasha Wright
Published on May 18, 2010
Unique flavors that spice up simple confections
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This content originally appeared in Modern Bride Magazine.

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Chocolate Cake

Chocolate cake filled with caramel, vanilla, and chocolate buttercreams, iced with buttercream and decorated with piped buttercream and sugar flowers, from Sylvia Weinstock Cakes. China, crystal, and flatware, all from Crate & Barrel. Napkin from Barneys New York.

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Yellow-Butter Cake

Yellow-butter cake filled with blood-orange, Key-lime, and raspberry buttercreams and iced with buttercream, from Sylvia Weinstock Cakes. Plate from Crate & Barrel.

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White Cake

White cake filled with pistachio and apricot buttercreams and iced with buttercream, from Sylvia Weinstock Cakes. Plate from Mikasa.

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Carrot Cake

Carrot cake filled with coconut- and cream-cheese buttercreams and iced with buttercream, from Sylvia Weinstock Cakes. Plate from Wedgwood.

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Hazelnut Cake

Hazelnut cake filled with raspberry cream and chocolate mousse and iced with buttercream, from Sylvia Weinstock Cakes. Plate from Crate & Barrel.

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Flavors to Savor

Unique flavor combinations turn beautiful confections into masterpieces. From Sylvia Weinstock Cakes.

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TOPICS:

wedding cakes
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