Weddings Winter 2009 > Planner

Confetti Cakes

Elisa Strauss specializes in sculptural custom-designed cakes. A favorite among brides is an antique-rose fondant cake with chocolate piping and edible appliquéd chocolate leaves. Prices upon request; $1,000 minimum.

Elizabeth Hodes Custom Cakes and Sugar Art

A Princeton and music-conservatory grad, Hodes now channels her creative energy into original, ¬detailed cakes, often with a Far East vibe. Her realistic decorations feature novel pairings of sugar-cast lime wedges with straw, roses with pepperberries, and water lilies with cattails. From $11 per serving.

Gail Watson Custom Cakes

Watson serves up romantic cakes with icing flowers that complement a bride’s dress or bouquet. She offers ten flavors of cake and even more fillings, from lemon curd to chocolate hazelnut praline ($9 to $20 per serving). Wedding-themed sugar cookies with a couples’ monogram are also available as a perfect wedding favor. Watson also owns A Simple Cake, which offers budget options ($6.50 to $8 per serving).

JollyBe Bakery

Fans of intricate artistry will adore these creations by art conservator Ruth Seidler—she worked in the conservation labs of two major museums. Fondant is her canvas of choice for creating beautiful floral-design brushwork, marzipan elements, and “stained glass” geometrical designs. From $9 per serving.

Lady M Cake Boutique

This divine gallery’s signature wedding cake, the Mille Crêpes, is a light-as-air pile of crêpes sandwiched between layers of cream custard with a hint of cherry liqueur, a caramelized top, and a garnish of gorgeous real and sugar flowers. $15 to $17 per serving.

Lovin Sullivan Cakes by Kate Sullivan

Fans of modern-with-a-touch-of-whimsy will love Sullivan’s funky but streamlined cakes. A former magazine photo editor, her attention to detail ensures that whatever a couple’s looking for—in particular stylized modern looks and bold graphics—it’ll be well-executed here. From $10 per serving.

Made in Heaven Cakes

Culinary prowess and art-school educations come together at this family-run bakery, owned by Lisa and Victor Zagami. Brides find favor with the golden-vanilla cake with lemon-chiffon mousse and raspberry filling; the shop owner’s signature flavor remains chocolate cake with cappuccino mousse. Cakes average $7 per serving. By appointment only.

Margaret Braun

Braun’s dazzling creations have a Baroque aesthetic; they’re perfect for those who like vibrant colors and ornate detailing. For chef Bobby Flay’s nuptials, the cake featured creamy orange and yellow stripes with a sugar chalice on top. Braun decorates each cake all by her lonesome, so expect prices to run into four figures. Prices upon request.

From the Winter 2009 New York Wedding Guide