Top These

Photo: Scott & Zoë

Top Row, From Left
Lace eyelet cake, price upon request, by Confetti Cakes; French macaroons, $2.75 each by Bouchon Bakery; “Off-the-Shoulder” asymmetrical cake, from $11 per serving by Michelle Doll Cakes; “Dottie” cake, $45 by Sarah Magid Custom Organic Cakes; “Petal Pan Swag” cake, from $10 per serving by Gail Watson Cake.

Bottom Row, From Left
Confetti cake, $12 per serving by Cheryl Kleinman; chocolate and espresso éclairs, $4.75 each by Bouchon Bakery; passion-fruit mousse, $5.75 by Tisserie; lattice-and-medallion cake, $12 per serving by Cheryl Kleinman; truffles, from $2.25 each by Vosges Haut Chocolat; tropical mille-feuille, $7.25 each by Bouchon Bakery; fondant cutout cake inspired by Studio Job’s “Biscuit” plate, $13 per serving by Colette Peters for Colette’s Cakes.

Photo: Scott & Zoë

Top Row, From Left
Houndstooth cake, price upon request, by Sylvia Weinstock Cakes; “Baby Bloomer” cake, $65 by Sarah Magid Custom Organic Cakes; Baroque wallpaper cake, from $12 per serving by Bijoux Doux Specialty Cakes; croquembouche, from $11 per serving by Payard.

Bottom Row, From Left
“Whoopi Pies” with fresh fruit and buttercream filling, $6 each by Sweet Melissa Pâtisserie; mini lemon tarts, $1.50 each by Tisserie; small lemon tarts, $6.75 each by Bouchon Bakery; Collection Printemps-Été, price upon request, by the executive pastry chef of Per Se, Sébastien Rouxel; praline heart, $5.75 by Tisserie; royal-icing piping cake inspired by Mr. Boddington’s Studio design, from $12 per serving by Colette Peters for Colette’s Cakes.

Photographs by Scott & Zoë

Top These