Mon-Fri, 9am-5pm by appointment only; Sat-Sun, closed
A, C, E at 34th St.-Penn Station; 1, 2, 3, 7, N, Q, R, S at Times Sq.-42nd St.
American Express, MasterCard, Visa
Ron Ben-Israel has been called the Manolo Blahnik of cakes, both because of his creative styling and because he’s beloved by fashion editors. He could also be called the Fragonard of confections for his lifelike floral reproductions in butter and sugar—each petal, stamen, leaf, and stem an exact replica of the real deal. But what ultimately makes his cakes so special is that no two creations are completely alike. For weddings, bat mitzvahs, society galas, or silver anniversaries, Ben-Israel begins with a consultation that may find its inspirations in a bridal gown, an honoree’s interests, or a classic piece of art. He has also made cakes in the form of shoeboxes, shopping bags, footballs, baseballs, and cars. Some may seem to be precariously balanced, but all are architecture sound, impressively crafted, and unquestionably edible. Kosher cakes (with rabbinic certification) are also available for an additional cost.Wedding Cakes
This French Culinary Institute master-chef instructor deals in cake couture. Bold, realistic sugar blossoms adorn most cakes, which have included replications of an Art Deco building, a Russian church, and the Taj Mahal. His cakes and icing burst with flavors like crushed vanilla bean and blood orange (from $15 per serving). Everything from the floral design to the ribbon decoration is 100 percent natural and edible.