From the Mag: Cakes for All Seasons

Take a closer look at the Desserts feature from our current issue

We’re less than a week away from the official release of our Summer/Fall 2013 issue (!!!), and we can’t wait for you to check out the new issue’s oh-so cool and oh-so dramatic Desserts feature. One word: Metallics!

But, before we dive in to the pages of our shiny new issue, we’re taking a final look at our Winter/Spring 2013 Desserts feature, highlighting cakes and sweets for all four seasons. The feature, titled “Open Season,” spotlights desserts for summer, fall, winter, and spring weddings from Utah bakers, confectioners, and pastry chefs. Below, check out extra snaps from the sugar-filled photo shoot!

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Summer: Striped fondant cake by Dippidee | Mini key lime, blueberry, and mandarin orange and grapefruit pies by Sugar Daddy Sweet Shoppe | Housemade strawberry lemonade by Les Madeleines

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Fall: Old-fashioned naked layer cake by The Honey House | Chocolate verrine shots by Les Madeleines | White chocolate and cinnamon sugar and milk chocolate and toasted coconut caramel apples by Sweet Janes

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Winter: Silver stenciled dark chocolate cake and Belgian and French chocolate truffles filled with creamy house ganache by Montage Deer Valley

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Spring: Gray fondant petal cake by Granite Bakery & Bridal Showcase | Green tea chai, lemon and Earl Gray, and lavender and vanilla bean macarons, and layered lemon-cream whipped custards in mason jars by Food Finery

For details on these desserts and to see more seasonal sweets, be sure to read the feature article from our Winter/Spring 2013 issue.

{Images: Barrett Doran and Salt Lake/Park City Bride & Groom}

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