Layered fondant ruffle cakes in ombré color palettes are popular for 2012 weddings, but SUGAR KISSES CAKES BY DESIGN’s owner Turia Larsen (801-598-7338, sugarkissescakes.com) put a fresh spin on the frilly style when she designed this three-tier confection using buttercream for smoother texture. Larsen says ombré cakes look best with three to five subtle color changes—she frosted ours from light to dark in pink, peach, and coral. To complement this peach-vanilla cake with fresh peach and mascarpone filling, Riehl Events mixed up Carolina Peach Flip cocktails, inspired by the South’s fruity pecan dessert of the same name.
Décor details: Jacque Riehl of RIEHL EVENTS (801-259-8598, riehlevents.com) drew on childhood memories of her mother’s milk glass collection when choosing a milk glass cake stand, plate, coasters, and peony- and ranunculus-filled vases for this spread. Antique silver cake server set from Riehl Events; tablecloth and napkin from Wildflower Linen; calligraphed table tent by Distinctive Inscriptions. See resource guide for vendor information
Working with her favorite color, Susan Fox of MIDWAY COUNTRY CORNER (435-654-1500, midwaycountrycorner.com) designed this cheery yellow fondant lemon cake with a swag of small gum-paste daisies around the middle tier. Fox always recommends fondant cakes for summer and early fall weddings because they hold up better than buttercream when the weather is warm. Not a fan of fondant? You might be surprised: Fox’s homemade recipe can be infused with flavors like lemon and almond. For a fruity dessert buffet, THE SWEET TOOTH FAIRY (801-582-9703, thesweettoothfairy.com) whipped up cupcakes, cake bites, and cupshakes (cupcakes blended with ice cream) in orange creamsicle, key lime, lemon, and piña colada flavors, plus old-fashioned suckers in lemon meringue, strawberry banana, and green apple.
Décor details: Riehl Events arranged the desserts on polka dot serving pieces atop a texture-rich linen, and designed custom wrappers for the cupcakes featuring calligraphy in yellow, green, and orange ink. Serving pieces and floral arrangement from Riehl Events; tablecloth from Wildflower Linen; calligraphy by Distinctive Inscriptions
Drink up! Serve citrus sweets with wines that taste of honey, like late-harvest Gewürztraminer.
Vera Wang sent black bridal gowns down her fall 2012 runway, and now bakers are following suit fashioning dark, dramatic confections for contemporary nuptials. Tasha Mitchell of CAKE-A-LICIOUS (801-938-2818, cakealicious.net) used homemade black vanilla-butter fondant to cover this Parisian-inspired red velvet cake filled with cream cheese buttercream and white chocolate ganache. The top and bottom tiers sparkle with edible glitter and handmade sugar peonies, while the extra-tall middle tier dazzles with vertical fondant ruffles. Because dark icing can stain guests’ teeth, Mitchell avoids buttercream for black cakes and, instead, employs a homemade, fat-free fondant (fat causes color to spread) applied in a thin layer to minimize ghoulish grins. Riehl Events’ filled a variety of glass containers with licorice pinwheels, rock sugar candy sticks, saltwater taffy, SweeTart candy flowers, and CULINARY CRAFTS’ (801-355-6575, culinarycrafts.com) meringue “kisses” to create a chic candy buffet. Custom-wrapped Swiss chocolate bars, confection-filled SHUGLOVE (801-300-5221, shuglove.com) favor jars, and Culinary Crafts’ brownie cake pops, dark chocolate–dipped homemade marshmallows, and black licorice and white crème anglaise macarons fill out the sweet spread.
Décor details: Inspired by French fashion, Jacque Riehl created hat-box shaped cake and candy stands tied with striped silk taffeta ribbon, and anemone-filled paper cones for guests to take as favors following the fête. Tablecloth from Wildflower Linen; calligraphy by Distinctive Inscriptions
Drink up! Balance out the rich flavors of these bold sweets with coffee, tea, and hot cocoa
Searching for your something blue? Why not choose a colorful cake—or two, or three. Carrie Biggers of CARRIE’S CAKES (801-571-1620, carriescakes.com) decorated this trio of sweets with unique but complementary designs in shades of blue, indigo, and violet. Free-floating violet fondant petals and silver dragees accent an art deco–inspired confection with pink champagne and plum mousseline filling. A combination of purple and pearly hues applied in numerous layers using a sponge-painting technique create texture on a two-tier fondant and white butter velvet treat with essence of lavender blossom. And narrow satin ribbon and handmade sugar hydrangeas add the finishing touch to a cylinder-shaped fondant and blueberry sour cream supreme cake. Biggers notes that vibrant desserts like these should be protected from the sunlight to prevent color fading.
Décor details: Floral arrangements, plates, and forks from Riehl Events; crinkle-taffeta tablecloth from Wildflower Linen
Photographs by Barrett Doran Prop styling by Riehl Events