As Featured in …
As Featured in “The Bridal Book”
As more and more couples are opting for the wedding cake to be the only dessert served, they want an artistic vision that captures their personalities and complements the unique theme and colors of the wedding.
Sugar-based wildflowers are very in, So are multiple tiers - often with totally different themes — looks and colors - using a fondant icing - which creates a smooth canvas for stunning embellishments. Fresh flowers, decorative dots, sugar flowers and ribbons are all used on today’s cakes. At Le Gateau Suisse in Blauvelt, many brides request matching the flowers on their wedding cake to those in their bouquets, says baker Rolf Schreiber. Filling range from lemon mousse and raspberry to almond dacquoise or French vanilla mousseline. But, says Schreiber, try to steer clear of fruit fillings.
“Stay away from fruit fillings if you want to keep the wedding cake on display for more than a few hours, because those type of fillings are very delicate,” he says.
There are also a growing number of couples opting for “non-wedding cakes,” choosing lavishly decorated cupcakes or plates heaped with a favorite dessert, like steaming apple crisp topped with homemade vanilla ice cream.
When it comes to saving the top layer for the first anniversary, Le Gateau Suisse owner Rolf Schreiber, shies away from freezing burn. He gives the couple a gift certificate, redeemable for a freshly baked first anniversary cake the following year.
Whatever your own style, the rule of thumb is to start early. Why? Often your original choices are not those you end up wanting!
Located in Blauvelt, NY “Westshore Plaza” At 580 Route 303
2 1/2 Miles South of Thruway Exit 11 And 2 1/2 Miles North of
Palisades Parkway Exit 5
Open Tues-Thurs 7AM-6PM Fri & Sat 7AM-6:30PM Sun 8AM-2PM
Closed Mondays
MasterCard, Visa & Discover
Phone Orders Only-845-365-2194
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