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City Cakes251 W. 18th St., nr. Eighth Ave., lower level; 646-688-2286; citycakesny.com
These French Culinary Institute–trained experts specialize in sugar-paste flowers, fondant design, and buttercream and royal icing. They turn out cakes in bold colors and in flavors like Caribbean brandy and rich chocolate mocha. From $10 to $25 per serving.
City Sweets & Confections265 Canal St., nr. Lafayette St., Ste. 206; 917-817-1058; citysweets.com
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.colettescakes.com
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 Baking646-246-6402; collettefoley.com
This Queens-based culinary whiz sculpts stunning, polished cakes that range from classic confections bedecked with real 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.
This operation can provide cupcakes or, for a fun twist, send its truck to dole them out. Choose from more than 60 varieties of cupcakes, including red velvet, s’mores, or apple martini. Prices upon request.dominiqueansel.com
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 a Jack-and-Coke-flavored groom’s cake. Prices upon request.
Eat Cake Be Merry917-576-3015; eatcakebemerry.com
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.
Elegantly Iced102 President St., nr. Columbia St., Columbia Waterfront; 718-938-9062; elegantlyiced.com
Sugar sculptor Lindsey Gamble’s lavishly ornamented designs often include real-looking sugar flowers. She uses high-quality ingredients like French butter and Tahitian vanilla beans. From $10 per serving.
Elizabeth Hodes Custom Cakes & Sugar Art212-942-6000; elizabethhodes.com
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 $11 per serving.
Empire Cake112 Eighth Ave., nr. 16th St.; 212-242-5858; empirecake.com
Empire’s fondant-covered three-tiered wedding cakes combine a classic shape with modern details—an ombre chevron pattern, graphic stripes, or real-looking ribbons and bows made from fondant. Choose a classic flavor or create your own with fillings like whipped fudge, passion-fruit curd, and coconut cream. From $6.50 per serving. (good value)
François Payard Bakery116 W. Houston St., nr. Sullivan St. (various locations); 212-995-0888; payard.com
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.
Heather Barranco Dreamcakes212-920-9777; heatherbarranco.com
Barranco meticulously hand-paints showcase-worthy cakes with flourishes, ranging from a metallic, multicolored peacock to a pattern of soft-peach peonies. Flavors like chai-latte cake and French framboise-liqueur drizzle keep the inside interesting as well. From $10 to $20 per slice.
Ladurée New York864 Madison Ave., nr. 71st St.; 646-558-3157; laduree.com
You no longer have to fly to Paris to indulge in these picture-perfect macarons. Ladurée’s NYC location serves 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).ladym.com
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 Cakes484-358-9305; laelcakes.com
Brooklyn-based pastry artist Emily Lael Aumiller (who trained as an artist before apprenticing with Sylvia Weinstock) specializes in vegan and gluten-free custom cakes. Incorporating unusual blends of flours (coconut, quinoa, and almond), local fruit, and veggie-derived coloring, Aumiller’s creations are easy on the eyes and palate. From $12 per serving. (ecofriendly)
Love Street Cakes646-657-0424; lovestreetcakes.com
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 Boutique146 E. 37th St., nr. Lexington Ave.; 212-429-3000; everythinglulu.com
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 Cakes530 Third Ave., nr. 13th St., Ste. 2F, Gowanus; 718-788-2727; madeinheavencakes.com
Pastry chef Victoria Zagami recently took the reins of this bakery, founded by her parents nearly twenty 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 Cakes70 Seventh Ave., nr. Berkeley Pl., Park Slope, at Cousin John's Bakery; 718-622-7333; madisonleescakes.com
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 $10 to $20 per serving.margaretbraun.com
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 five figures. Prices upon request. By appointment only.
From the Winter 2014 New York Wedding Guide