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The Topping Makes the Cake

Be it confetti sprinkles, stratified s’mores, or chamomile-and-bee-pollen icing.


Left: Gluten-Free Almond Peach, $40 per serving, by Chefanie by Stephanie Nass.

Right: Rustic Ruffle With Fresh Raspberries, $6.50 per serving, by A Simple Cake.


Left: Toffee Shards, $12 per serving, by Made in Heaven Cakes.

Right: Xtreme PB&J, $6 per serving, by Butterfly Bakeshop.


Left: Lavender Cake, $18 per serving, by Erin Kanagy-Loux at the Wythe Hotel.

Right: White Chocolate, Lavender, and Blueberry $5 per serving, by Maman.


Left: Reynard’s Doughnut Cake, $18 per serving, by Erin Kanagy-Loux at the Wythe Hotel.

Right: Pomegranates, Berries & Blooms $8 per serving, by Luckybird Bakery.


Left: S’more S’merrier, $14 per serving, by Lulu Cake Boutique.

Right: Light-Hearted Modern, $15 per serving, by Betty Bakery.


Left: Summer Citrus, $12 per serving, by A White Cake.

Right: Summer Loving $16 per serving, by Made in Heaven Cakes.


Left: Passion Love, $10 per serving, by Baked.

Right: Strawberries and Champagne, $8 per serving, by Sugar Couture.


Black-Tie Sparkle, $9 per serving, by Lulu Cake Boutique.

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