Inside Out: Four Wedding Cakes That Taste as Good as They Look
1. Perfect Pear (top left)
Lenore Davis of Beaverton-based Lightning Cupcakes and Cakes created an elegant ode to pears, one of the Northwest’s most popular fruits. Perched atop the golden domed chocolate cake, poached pears add a subtle tartness to the creamy and oh-so-decadent chocolate ganache and vanilla bean cream filling within. Sprigs of fresh mint as a garnish add just the right aromatic touch. $4.50/slice.
2. Tickled Pink (top right)
Elegant with a daring dash of pink, this butter cake by Johannah Zuniga of Portland’s Dream Cakes elevates the standard wedding cake to dreamy heights. Between layers of white butter cake, strawberry and vanilla buttercream filling add subtle color and a pinch of tart. The buttercream-frosting exterior features a hand-painted texture detail that’s topped by a handmade sugar paste flower. $4/slice.
3. Incredible Edibles (middle)
Getting up early—very early—is the key to success for Anna Henrie Henricks of Sweetheart Bakery in St Johns. Rising at 4 a.m. to pick the edible flowers to sit atop her soursop almond tea cake is just one example of Henricks’ commitment to local and sustainable ingredients for her creations. For the outside of this cake, she used a beurre noisette frosting and subtle gold leaf, topped with tulip, dandelion and other fresh flowers and crunchy sesame pralines. Inside, a yellow cake is layered with passion fruit vanilla curd, raspberries and vanilla rose whipped cream. Prices start at $8/slice.
4. Lovely Lilac (bottom)
A three-tiered extravaganza, this purple-and-blackberry-inspired dessert by Julie Richardson, owner of Portland’s Baker and Spice features a blackberry brandy–brushed gold cake layered with blackberry mousse and dark chocolate blackberry ganache. On the exterior, blackberry Swiss buttercream frosting creates a sweet surface for the vanilla bean shortbread crumbs that add texture and dimension to the cake that’s adorned with a purple sugar flower. $5/slice.