Pyramides de Sorbet
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.
Meyer Lemon Wedding Cake
This confection is composed of layers of Meyer lemon-flavored cake, lemon curd, and coconut Swiss-meringue buttercream. Curls of fresh coconut and candied lemon peel form the ruffled flounces on the tiers.
Wedding Cake with Apples
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.
The Charlotte Wedding Cake
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.
Chocolate Kumquat Wedding Cake
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.
French Orange Pound Cake
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.
Italian Wedding Cake
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.
Fruit Wedding Cake
This square buttercream wedding cake is adorned with apples, peaches, pears, plums, and currants to soften its edges and give it a charming appeal.
Lemon Wedding Cake
Royal-icing latticework gives this grand cake a summery feel, but the year-round appeal of citrus fruit makes it right for any season. The lemons are actually tinted white chocolate, the blossoms gum paste, and the leaves are white fondant.
Strawberry Shortcake Wedding Cake
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.
Strawberry and Floral Wedding Cake
Whimsical and sweet, like strawberries themselves, this cake -- with its gum-paste fruits and flowers atop whitewashed fondant -- is a not-too-classic Bavarian style. A basket filled with tiny strawberries tops off the countryside-chic creation.
Basket of Berries 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.
Lemon Wedding Cake
Just try to resist this delightful cake enhanced by a zesty lemon curd filling. Natural and yellow buttercream were piped from the same bag to create the ombre latticework. A topper of silk flowers and millinery lemons makes this perfect for a casual garden wedding.
Cherry-Almond Wedding Cake
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.
Tropical Wedding Cake
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.
Asian Wedding Cake
Designs from Asian ceramics inspired the gum-paste pomegranates and persimmons that adorn a fondant-covered cake.
Pear Wedding Cake
An octagonal fondant-covered cake has mini marzipan pears with vanilla-bean stems.
Lemon Icebox Wedding Cake
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.)