WHIRL Wedding Guide, Volume I
Dig into our gallery of the region’s most gorgeous wedding cakes.
By Victoria Bradley
Ornaments are out (skip the statues and frills), and fondant is in (that creamy confection used to coat cakes to look extra smooth). But the best bakers can achieve the expensive look of this extremely even finish with delicious (and cheap!) butter cream. We search high and low, meet the city’s real live cake bosses, and find the sweetest cakes to cut on your wedding day.
Jessica Leuthold & Joshua Young
Photography by Kimberly Reed Photography
This Bethel Bakery creation is an egg-white cake with butter cream icing. A layer of mango filling and a layer of raspberry filling satisfied Jessica and Joshua’s favorite flavors, respectively. Black ribbon adds color contrast and lots of little jewels make this bling-y dessert “bedazzled,” says the bride. Michael Jacobs from Blooms Florist added the flowers, including calla lilies and roses.
The couple, who wed and celebrated at Duquesne University, made a pact to only dab a tiny bit of icing on each other’s noses, which their wedding planner, Katherine Shaw of Trends To Traditions, says is “for good luck.”