The New Black: Wedding Cakes with a Dramatic Flair
Mix and Match (Far Left)
This four-tiered masterpiece by Miss Sara’s Cakery perfectly pairs delicate touches with bold accents. Made with their signature marshmallow/white-chocolate fondant, the ruffled base sets the light and airy tone. Black meringue stripes above bring the drama, while a graceful flower and gold drizzle crown the top tier. Owner Sara Jablonske says this cake would be lovely for a modern wedding that has a soft and sophisticated side.
Miss Sara’s Cakery, Hastings 651.304.2108, misssarascakery.com
Black Tie (Second from Left)
This creative confection from Amy’s Cupcake Shoppe makes a statement with its rich textures and daring all-over hue. Black confetti sprinkles on the middle tier give the cake a heightened level of elegance—but not to be taken too seriously, black and gold stripes, a blush sugar flower and gold brushstrokes add a playful touch. Executive pastry chef and cake decorator Jenn Muñoz suggests this cake would be ideal for a black-tie event—a wedding “where champagne is served all night.”
Amy’s Cupcake Shoppe, Hopkins 952.479.7516, amyscupcakeshoppe.com
Sweet Treat (Second from Right)
The three tiers of dark chocolate cake peeking through decadent vanilla buttercream give this Angel Food Bakery cake its bit of black. Bundles of blooming blush anemones and roses made of Swiss meringue buttercream make a sweet addition to this “nearly naked” cake, while a gold geometric stripe is a glam finishing touch. Co-owner and pastry chef Katy Gerdes recommends adding a hint of extra flavor to the buttercream, such as lemon, orange or mint.
Angel Food Bakery, Minneapolis 612.238.1435, angelfoodmn.com
Gilded Gourmet (Far Right)
This uber-cool cake from Farina Baking Co. is enough to make any bride or groom swoon. With four tiers of matte black fondant and a cascade of hand-crafted, sugar-paste blush florals, the look is elegant and grand. Gilded textured edges on each tier add a touch of glamour. For a cake that tastes as good as it looks, owner and head pastry chef Tracy Kohler recommends alternating vanilla and chocolate flavors with a dark fudge filling.
Farina Baking Co., Excelsior 651.253.7126, farinabakingcompany.com