Some bridal traditions are worth savoring, like the presentation of a tiered cake, the first slice as a symbolic gesture of the couple’s union, even saving the top tier for the first anniversary.
Brides today continue to have their cake but they want to eat it too. A quick look at all the enticing options only shows that dessert can be as fanciful and theatrical as anyone wants to make it.
But first a few questions to consider. Fondant or buttercream frosting? Ganache or buttercream filling? Fruit or chocolate? Stack-it-high for drama or double-layer for sturdy effect? Cascading florals and ribbons or simple embellishments? Clean and classic or fresh and flirty? One cake or two?
Those in the know say green accents and latte fillings are the flavors of the month. But when it comes to the cake, it’s simply a matter of personal taste.
Palmer’s Bakery, Darien; DiMare, Riverside; Cake Boutique, Wilton
Sweet On You, Stamford; Sweet Lisa’s, Cos Cob; Cake Suite, Westport