1. Can’t decide between white and chocolate? You don’t have to! This contemporary cake, dripped with chocolate ganache, is the ideal meld of both flavors. Add a punch of color with flowers—real or silk—then surprise your guests with a rich flavor like hazelnut mousse. Roseville Bakery owner Amy Ament is accustomed to adapting this design to each occasion; a variation of this cake, garnished with sprinkles and called “Celebration,” is the bakery’s No. 1 seller.
2. Fascinated by Japan in springtime, 3 Tiers’ Sarah Herr layered cherry blossoms and the Japanese character for “spring” over this timeless shape. As for flavors, Herr jokes, “It doesn’t matter what the cake is inside, as long as you can cover it with white frosting or chocolate.” Kidding aside, she recommends a white butter cake with slight floral overtones, such as rose water or lavender. Not only does it look pretty, it tastes good too.
3. Scroll patterns—featured on everything from invitation typography to lace overlays on bridal gowns—were the muse for this design. Rachel Adams and Grace Vanasse of Buttercream piped dark chocolate ganache, then meticulously smoothed it with a wood-grain finish by hand. The custom block spacing, a new way of layering tiers, adds a modern feel to an otherwise classic cake—something fresh for your tastes and traditional to please your parents.
4. Walk into any Scandinavian bakery and this cake, the Princess Torte, will likely tempt you from the case. Because of the volume of pastry cream inside, Taste of Scandinavia’s Dan Johnson prefers to separate the layers, but you can tailor this design to match your occasion. Changing the color of the almond marzipan or type of gum-paste flowers allows you to coordinate this cake with weddings of all sizes and seasons.
5. Inspiration knows no bounds. Just ask Queen of Cakes’ Terri Leckas, who based this colorful design on memories of her favorite childhood paisley sundress—perfect for a bride looking to add pizzazz to her springtime wedding. “In her real life, when she’s not a bride, she has good shoes and purses,” the veteran baker imagines. More fun than old-fashioned, this cake is less suited for a formal locale but would coordinate well with a hip downtown venue.
6. “Summer airiness with a graphic element” was baker Robin Martin’s vision for this deceptively simple design. Look closer for entirely edible treats like gum-paste anemone flowers and frosting bumblebees with fondant sheet gelatin wings, which Martin often secretly adds, much to the surprised delight of couples. Despite Gateaux’s in-demand reputation in the Twin Cities, expect one-on-one attention with every order: Martin limits the number of events they take to ensure personalized service.
