9 Chocolate Wedding Cakes We Love
Utah-baked confections sure to satisfy chocoholic brides and grooms
Did you know National Chocolate Cake Day is a thing? Yeah, we didn’t either. But we love a good excuse to talk cake, so in honor of this week’s, er, holiday, we rounded up some of our favorite chocolate wedding confections featured in the pages of our magazine and on our blog. Check out these scrumptious Utah-baked desserts, then treat yourself to a decadent triple-layer dark chocolate slice from Tulie Bakery.
For a series of styled wedding shoots, Tauri Tucker of Pippa Cakery baked this layered chocolate cake with buttercream icing (top) and chocolate buttercream cake (bottom). Flowers and decor by Tinge. Photographs by Ciara Richardson Photography.
Courtney McDowell and Kelli Wallace of Garni created this organically beautiful Valrhona chocolate layer cake with an American buttercream vanilla-bean frosting in seafoam. Wallace and McDowell, who also works as the pastry chef at SLC hot spotsPago and Finca, used homemade fondant to create individual cake leaves. The duo painted the leaves with food coloring, attached them with a glue-like mixture of powdered sugar, egg whites, and water, and brushed the final work of art with copper luster dust. Prop styling by Saucy & Kitsch. Photograph by Britt Chudleigh. [See more]
For a glamorous take on ganache, Laurlee Morrison and Kathleen Walker of Cakes de Fleur dressed up a trio of chocolate-drip cakes with fresh fudge and gold-leaf flakes. This family of made-from-scratch sweets includes a chocolate-coconut cake with blush buttercream, a chocolate-mint cake with seafoam buttercream, and a two-tier chocolate and vanilla cake with cream buttercream. Prop styling by Saucy & Kitsch. Photograph by Britt Chudleigh. [See more]
Ange Christiansen of dessert café The Chocolate whipped up these decadent wintery treats. Create sparks at your snowy shindig with Christiansen’s grand tiers of spicy Callebaut dark chocolate cake frosted with buttercream and drizzled with gooey, cayenne pepper-studded, dark chocolate ganache. Decor by Michelle Leo Events. Photograph by Barrett Doran. [See more]
Janell Brown, owner of One Sweet Slice took her skills to the next tier by hand-painting this refined china rose-patterned cake. A fondant pearl-bead border and handmade gumpaste flowers coordinate with the blossom motif, while a hint of edible gold paint adds a regal touch. To create height, Brown designed extra-deep tiers of chocolate raspberry cake with dark chocolate ganache and fresh raspberry preserves iced in Swiss meringue buttercream and vanilla-cream fondant. Floral and prop styling by Scenemakers. Photograph by Barrett Doran. [See more]
The rich tones and architectural structure of this moist bittersweet chocolate cake by the pastry chefs at Montage Deer Valley make it the perfect centerpiece for a sophisticated winter affair. The cake is filled with layers of dark chocolate truffle and imported raspberry jam, and covered in fondant with silver and black stenciled details and dark chocolate and silver-highlighted flowers. It took the pastry chefs twenty-five hours over a five-day period to create the elegant confection. Prop styling by Soiree Productions. Photograph by Barrett Doran. [See more]
Envisioning a modern, opulent celebration, Grace Harvell of The Graceful Baker created this fanciful dessert. She dusted the top tier with 24K edible gold and used a pearlized mint fondant with washed copper and gold fondant stripes, and gum paste blooms on the bottom tier. The confection’s interior features alternating layers of pistachio genoise and decadent chocolate cake filled with two layers of chocolate ganache and a layer of crème anglaise buttercream. Prop styling by Saucy & Kitsch. Photograph by Britt Chudleigh. [See more]