White on White: Classic Colorless Cakes with Modern Texture



Fall/Winter 2015

All the Frills
To create this simple yet stunning confection, Buttercream piled on the ruffles and cinched them with a dainty white ribbon. “Typically ruffles are made out of fondant,” says cake designer Marisa Farinella. “But we use our signature buttercream icing, which is completely edible.” Top this fanciful treat with fresh or sugar flowers to achieve a perfect combination of elegant and whimsical wedding style. To complete the white-on-white look, consider tiramisu: espresso-flavored mousse is an ideal pairing to moist vanilla cake.
St. Paul, 651.642.9400

Fine Handiwork
This embellished cake takes its cues from the intricate embroidery patterns on wedding linens and gowns. April Wysocki, owner of the Country Cake Cupboard, wanted to create something that felt traditional, yet boasted a heavy dose of charm. With geometric designs delicately iced onto each layer and accents of gumpaste blooms, this four-tiered confection shines.
Long Lake, 952.476.0222

Rustic Rosettes
Wrapped in a cloak of hand-piped rosettes, this textured cake commands attention. “I think the simple rosettes bring a certain beauty to the cake,” says Amy Brace, owner of Amy’s Cupcake Shoppe. What could be a more perfect combination than roses and wedding cake, after all? To create more visual interest and make this cake stand out among the crowd, Amy varied the heights of the tiers and size of the rosettes.
Minnetonka, 763.234.5667

Pattern Play
Gateaux Inc. owner Robin Martin based this cake’s design on a vintage scalloped lace pattern. The twist comes with the tailored stripes that adorn the other two tiers, giving it a modern update. Hand-piped Swiss dots scatter throughout the lace pattern, while a gumpaste gardenia rests gently on the bottom tier. Good news for detail-oriented brides: Gateaux can copy the specific lace pattern of your gown to make your cake ultra-personalized.
Plymouth, 763.577.9815

Garden Variety
This cake may appear to be simply a traditionally elegant confection, but look closely and you’ll find a world of inspiration. Cake designer Megan Bignell of Queen of Cakes was inspired by the concept of travel, so she decided to incorporate native flowers from around the world. “The seven different types of flowers you see on the cake represent each continent,” she says. “And yes, I even included Antarctica.” For fall and winter brides, Megan recommends the bakery’s new cheesecake filling paired with a red velvet or chocolate cake.
Edina, 952.942.7628,