We asked local bakers to concoct interesting cakes and dessert alternatives.
Wed Sep 30 2009
1. BabyCakes NYC
Beautiful on the outside, easy on the insides. Glutenphobes, rejoice. BabyCakes' "table" cakes are popular with those wanting to mix up flavors among tables. This one is a gluten-, dairy-, egg- and soy-free, agave-sweetened vegan vanilla cake with vanilla frosting. $8 per slice. 248 Broome St between Ludlow and Orchard Sts (212-677-5047, babycakesnyc.com)
Baked's Renato Poliafito scoured eBay for "the two butchest G.I.Joes" he could find to use as toppers on this grooms cake. He matched the Joes' clothing with a dark-chocolate cake, tinted vanilla buttercream, and chocolate and vanilla fondant. $6 per slice. (Prices vary based on size and design.) 359 Van Brunt St at Dikeman St, Red Hook, Brooklyn (718-222-0345, bakednyc.com)
3. Tribeca Treats
The pearls and tuxedo of Mad Men's Betty and Don Draper inspired Tribeca Treats' Rachel Thebault to design this updated '60s tiered classic. "Overall, it's a feminine cake," says Thebault, "but the tuxedo-ribbon stripes introduce a masculine edge." The red velvet interior winks at Betty's lipstick color. $8 per slice. 94 Reade Street between West Broadway and Church St (212-571-0500, tribecatreats.com)
4. Trois Pommes Patisserie
In a new twist on the classic croquembouche (or "crunch in the mouth"), Trois Pommes' Emily Isaac fills her generously sized profiteroles with pistachio pastry cream and coconut cream while arranging them in a traditional cone shape drizzled with caramel. $7 per person. (Traditional wedding cakes also available.) 260 Fifth Ave between Carroll St and Garfield Pl, Park Slope, Brooklyn (718-230-3119, troispommespatisserie.com)
5. Jenna John
Jenna John bakes with locally sourced, seasonal and organic ingredients. This spice cake with brown-sugar buttercream is flavored with homemade applesauce; springtime might inspire a vanilla buttermilk cake with a rhubarb-curd filling. "What is your favorite thing?" Jenna asks her clients, and then builds a cake from there. $9 per slice. Contact John by e-mail (email@example.com ) or phone (917-304-0081), or visit her website (jennajohn.com).
6. Desserts by Tawny Ong
Fresh from Fashion Week, baker Tawny Ong imagined a cake for two cutting-edge designers. This elegant white fondant exterior with its intricate black floral cutout might enclose different flavors for each tier, perhaps Southern-style hummingbird (bananas, pineapples and pecans), red velvet and chocolatey devil's food. Ong uses organic ingredients and likes to help couples economize while still enjoying the cake of their dreams. $6 per slice. Contact Ong by e-mail (firstname.lastname@example.org) or phone (917-687-2640), or visit her website (tawnyong.com).
7. Three Tarts
Three Tarts specializes in jewel-like displays of hand-decorated petits fours, truffles and raspberry-curd "dainties." Pastry chefs will monogram the custom petits fours with the newlyweds' initials. Three Tarts' Marla D'Urso explains that wedding guests can help themselves to an assortment of these showy treats. Almond cake and apricot-jam petits fours, $2.10 per piece (four dozen minimum). Hand-blown glass pedestal $88 (small), $98 (medium). 164 Ninth Ave at 20th St (212-462-4392, threetarts.com)
Confectioners at Papabubble can turn just about any piece of candy into a personal statement. Use monogrammed candy to decorate your cake like stained glass, to package into favors, or to fill and stack graduated jars into a cakelike tower. Custom candies are available in at least 24 flavors and any color, and can be mixed and matched. $55 per kilogram. 380 Broome St between Mott and Mulberry Sts (212-966-2599, papabubble.com)
9. Doughnut Plant
Those in do-it-yourself mode can build a cake with doughnuts from world-famous Doughnut Plant. Here we arranged nut-studded pistachio, ruby-red blackberry and tres leche cake doughnuts with blackberry stripes. While some flavors are available year-round, the Plant's Mark Israel is always changing things up according to seasons. $2--$2.50 per doughnut. 379 Grand St at Norfolk St (212-505-3700, doughnutplant.com)