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Cakes Directory

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Mark Joseph Cakes

402B E. 80th St., nr. First Ave.; 212-585-0085;

A Culinary Institute of America graduate, Mark Randazzo specializes in flavor pairings: Think raspberry and gianduja fillings combined with rich Valrhona chocolate. The talented staff here can nail any vision, whether it’s an elaborate sculpture or a minimalist buttercream beauty. From $8 per serving.

Michelle Doll Cakes


This sugar artist’s background as a graphic designer is evident in her signature draping and intricate detailing. Her red velvet arrives crowned with vanilla buttercream frosting and a swirl of Nutella. What’s more: She once beat Bobby Flay in a wedding-cake throw down on the Food Network. From $10 per serving; $300 minimum.

Momofuku Milk Bar

382 Metropolitan Ave., nr. Havemeyer St., Williamsburg; (various locations);

This cult favorite uses fresh ingredients to make multitiered wedding cakes with a just-baked taste. Innovative flavors include pistachio, strawberry-lemon, chocolate chip, and pretzel. Delivery and setup available on location. From $400 for a three-tier cake; $575 for four tiers. (ecofriendly / good value)

Nine Cakes

155 Columbia St., nr. Degraw St., Columbia Waterfront; 347-907-9632;

Owner Betsy Thorleifson stirs up stunning, handcrafted, tiered creations covered in buttercream and adorned with elegant flowers or graphic prints. Thorleifson and her team will gladly customize flavor pairings (e.g., hazelnut cake with salted caramel and mocha buttercream). From $9 per serving. By appointment only.

Papillon Couture Cakes


French Culinary Institute alum Theresa Eriksson’s fondant-covered designs are pretty, precious, and heavy on flowers. She can put together an impressive dessert spread, complete with a blossom-adorned custom cake and towers of cupcakes, cookies, and French macarons. From $6 to $15 per serving. (good value)

Pieces of Cake


Cupcake Café alum Jennifer Chiang specializes in buttercream flowers and fondant-based cakes. Popular flavors include vanilla cake with mocha frosting and her Brooklyn blackout cake, a favorite among chocolate lovers. From $9 per serving.

Ron Ben-Israel Cakes

42 Greene St., nr. Grand St., fifth fl.; 212-625-3369;

This master pastry chef deals in cake couture. Realistic sugar blossoms adorn most designs, which have included replicas of the Plaza hotel and the iconic “Love” sculpture on Sixth Avenue. His cakes and icings feature crushed vanilla bean and blood orange. Everything, including the floral design and ribbon decoration, is 100 percent edible. From $16 per serving; $500 minimum. By appointment only.

Sarabeth's Bakery

75 Ninth Ave., at 15th St., in Chelsea Market; 212-989-2424;

The uptown crowd’s favorite bakery and brunch spot also makes traditional wedding cakes, designed by Sarabeth Levine herself. Her elegant creations often include fresh flowers and French meringue buttercream. From $11.50 per serving.

Silk Cakes

53 Ludlow St., nr. Grand St.; 917-892-5851;

Judy Lai blends Asian, American, and French elements in her cakes. Her multicultural tendencies are evinced by the filling options—buttercreams get hints of exotic flavors like yuzu, green tea, and dulce de leche. Design may involve anything from traditional tiers with ornate flowers to a cake replicating a sports stadium. From $8 to $17 per serving. By appointment only. (good value)

Sugar Couture


Film producer turned confectionery artist Penny Stankiewicz culls most of her inspiration from interior design and antiques. Sugar Couture makes custom wedding and groom’s cakes, but should you develop a sudden interest in the pastry arts, Stankiewicz also teaches classes. Wedding cakes from $9 per serving; $500 minimum.

Sugar Flower Cake Shop

336 W. 37th St., nr. Ninth Ave., Ste. 950; 212-993-6441;

Amy Noelle creates her elegant, sugar-flower-adorned cakes using fresh, local, and seasonal ingredients. Her chocolate ganache is insanely rich, thanks to organic cream and milk from small farms in upstate New York (prices upon request). DIY types who want to decorate their own cakes can order lifelike sugar flowers (from $5).

Sugar Sweet Sunshine

126 Rivington St., nr. Essex St.; 212-995-1960;

This neighborhood staple is known for its cupcakes (the pistachio variety will make anyone a regular), which the staff can assemble into mini-trees for an extra $20. Conventional buttercream-frosted cakes are also available. Cupcakes are $21 per dozen; wedding cakes start at $8 per serving. (good value)

Sweet Element


Pastry chef and French Culinary Institute graduate Jen Roberts works closely with her clients to turn their inspirations into edible art, decorating confections in sequins and roses and filling them with chocolate-peanut-butter and pistachio buttercreams. A groom’s cake could take the shape of a Super Nintendo, and chocoholics will love the handmade chocolate favors. Cakes from $8 per serving.

Sylvia Weinstock Cakes

273 Church St., nr. Franklin St.; 212-925-6698;

Dubbed the “queen of cakes” by her peers, Weinstock creates elaborate, sugar-flower-studded cakes for the socialite crowd. She uses buttercream instead of fondant, so store your confection in a cool place to ensure it won’t melt. Prices upon request.

William Greenberg Desserts

1100 Madison Ave., nr. 82nd St.; 212-861-1340;

Since 1946, this bakery has been providing the Upper East Side with stunning kosher wedding cakes topped with homemade whipped cream, fresh flowers, and delicate icing designs. Greenberg is also up for the less traditional: He once made miniature individual wedding cakes for a client. From $10 per serving.


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