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Cakes Directory

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City Cakes

251 W. 18th St., nr. Eighth Ave., lower level; 646-688-2286;

These French Culinary Institute–trained experts specialize in sugar-paste flowers, fondant design, and buttercream and icing. They turn out cakes in bold colors and in flavors like Amaretto and Cookies and Cream. From $10 to $25 per serving.

City Sweets & Confections

51 W. 30th St., nr. Eighth Ave., third fl.; 917-817-1058;

Deborah Lauren uses fine ingredients to create more than 50 flavors of artful cakes, often adorning them with delicate sugar flowers. A Champagne cake with three-berry filling is particularly popular. Alec Baldwin tapped this team to create his wedding cake. Prices upon request; by appointment only.

Colette’s Cakes


Acclaimed baker Colette Peters creates outrageous cakes, sometimes gussied up with Swarovski crystals or shaped like skyscrapers. Fillings include chocolate truffle and passion-fruit buttercream. From $10 per serving; $800 minimum. By appointment only.

Collette Foley Specialty Baking


This culinary whiz sculpts stunning, polished cakes that range from classic confections bedecked with flowers to modern creations with geometric appliqués. Unusual filling options include Nutella mousse, passion-fruit curd and kumquat-caramel marmalade. From $7.75 per serving.

Dominique Ansel

189 Spring St., nr. Thompson St.; 212-219-2773;

The inventor of the renowned Cronut uses traditional and avant-garde techniques to create works like the Paris–New York, which blends French and American cake flavors, and he once made a Jack-and-Coke-flavored groom’s cake. Prices upon request.

Eat Cake Be Merry


Liz Shim’s clean designs with bold pops of color are a hit among the country-club set. A three-tiered white cake with bright-pink flowers and green leaves evokes a Lilly Pulitzer vibe; Shim ornamented another creation with a preppy-looking monogram. From $10 per serving; $600 minimum.

Elizabeth Hodes Custom Cakes & Sugar Art


Hodes’s cakes come adorned with her stunning handmade (and edible) decorations. Choose from a range of sugar flowers or lifelike animals such as intricately sculpted dragons. From $12 per serving.

Empire Cake

112 Eighth Ave., nr. 16th St.; 212-242-5858;

Empire’s custom, fondant-covered tiered wedding cakes combine a classic shape with modern details—an ombre chevron pattern or real-looking ribbons and bows made from fondant. Choose a classic flavor or create your own with fillings like passion-fruit curd or coconut cream. From $6.50 per serving. (good value)

François Payard Bakery

116 W. Houston St., nr. Sullivan St. (various locations); 212-995-0888;

The downtown bakery of the legendary pastry chef crafts classic French cakes with an American twist, like a creamy five-tiered beauty covered with pastel macarons. A favorite is the Madeleine, a vanilla pound cake with lemon curd and raspberries. From $10 to $25 per serving.

Haute So Sweet

642 W. 28th St., nr. 12th Ave., ground fl.; 212-695-1711;

French Culinary Institute alum Michelle Apiar’s cake designs include quirky, European-inspired flavors like her Grandmother’s Slavic Cake, as well as one-of-a-kind confections and an assortment of delectable odds and ends. From $12 per serving. By appointment only.

Heather Barranco Dreamcakes


Barranco meticulously hand-paints showcase-worthy cakes with flourishes, ranging from a metallic, multicolored peacock to a pattern of soft peach peonies. Flavors like carrot prailene cake drizzled with caramel and chocolate bananas Foster keep the inside interesting as well. From $10 to $20 per slice.

Ladurée New York

864 Madison Ave., nr. 71st St.; 398 W. Broadway, nr. Spring St.; 646-558-3157;

You no longer have to fly to Paris to indulge in these picture-perfect macarons. Ladurée’s New York locations serve its signature treats in an array of flavors and colors to match your wedding palette. Order the traditional croquembouche or hand out boxes of these bite-size delights as reception favors ($5 to $25).

Lady M Cake Boutique

41 E. 78th St., nr. Madison Ave.; 212-452-2222;

Lady M’s signature wedding cake is a light-as-air pile of crêpes sandwiched between layers of cream custard with a caramelized top. A three-tiered version starts at $550.

Lael Cakes


Brooklyn-based pastry chef Emily Lael Aumiller (who trained as an artist before apprenticing with Sylvia Weinstock) specializes in vegan, dairy- and gluten-free custom cakes. Incorporating unusual blends of flours (millet, brown rice, and tapioca), local fruit, and veggie-derived coloring, Aumiller’s creations are easy on the eyes and palate. From $12 per serving. (ecofriendly)

Love Street Cakes


Baker Archana Rao attended the Culinary Institute of America and produces hand-painted cakes with a graphic, modern feel. Frosting flavors include peanut butter and brown sugar. From $8 to $15 per serving; $350 minimum.

Lulu Cake Boutique

146 E. 37th St., nr. Lexington Ave.; 212-429-3000;

Producing delicious and beautiful cakes is what creator and company owner Jay Muse does best. From traditional confections to intensely detailed showstoppers, each cake is made the day of the event to guarantee it tastes just as good as it looks. From $7 to $18 per serving. (good value)

Made in Heaven Cakes

530 Third Ave., nr. 13th St., Ste. 2F, Gowanus; 718-788-2727;

Pastry chef Victoria Zagami recently took the reins of this bakery, founded by her parents nearly 20 years ago. Brides favor the golden vanilla cake with vanilla mousse and chocolate ganache, but the shop’s signature flavor is chocolate devil’s cake with cappuccino mousse. From $10 per serving.

Madison Lee's Cakes

70 Seventh Ave., nr. Berkeley Pl., Park Slope, at Cousin John's Cafe & Bakery; 718-622-7333;

Specializing in botanically correct sugar flowers and piped lacework, this designer uses old-school techniques and innovative styles to create a couple’s fantasy wedding cake. Flavors range from a sophisticated opera cake to a childhood favorite, funfetti. From $8 per serving.

Margaret Braun


Braun’s dazzling creations are modern, architectural, and vibrantly colored. For chef Bobby Flay’s nuptials, she made a cake with creamy orange-and-yellow stripes and a sugar chalice on top. Braun decorates each cake herself, so expect prices to run into four figures. Prices upon request. By appointment only.


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