Cakes Directory
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City Cakes
251 W. 18th St., nr. Eighth Ave., lower level; 646-688-2286; citycakesny.comThese International Culinary Center�trained experts specialize in sugar-paste flowers, fondant design, buttercream, and icing. They turn out cakes in bold colors and in flavors such as amaretto and cookies and cream. From $8 to $25 per serving. (good value)
City Sweets & Confections
251 W. 30th St., nr. Eighth Ave., third fl.; 917-817-1058; citysweets.comDeborah Lauren uses fine ingredients to create more than 50 flavors of artful cakes, often adorning them with delicate sugar flowers. A Champagne cake with three-berry filling is a particularly popular option. Alec Baldwin tapped this team to create his wedding cake. Prices upon request. By appointment only.
Colette’s Cakes
973-762-4546; colettescakes.comAcclaimed baker Colette Peters creates outrageous cakes, sometimes gussied up with Swarovski crystals or shaped like famous skyscrapers. Fillings include chocolate truffle and passion-fruit buttercream. From $10 per serving with a minimum order of $1,500. By appointment only.
Collette Foley Specialty Baking
646-246-6402; collettefoley.comThis culinary whiz sculpts stunning, polished cakes that range from classic confections bedecked with flowers to modern creations with geometric appliqués. Unusual filling options include Nutella mousse, passion-fruit curd, and kumquat-caramel marmalade. She can also accommodate customers with gluten- and dairy-free requests. From $7.75 per serving.
Dominique Ansel Bakery
189 Spring St., nr. Thompson St.; 212-219-2773; dominiqueansel.comThe pastry chef who invented the beloved Cronut has other tricks up his sleeve. He brings his sense of inventive experimentation and avant-garde technique to create works such as the Paris�New York, an American twist on a classic French pastry. Prices upon request.
Eat Cake Be Merry
917-576-3015; eatcakebemerry.comLiz Shim’s clean designs with bold bursts of color are a hit among the country-club set. A three-tiered white cake with bright-pink flowers and green leaves evoked a Lilly Pulitzer vibe; Shim ornamented another creation with a preppy-looking monogram. From $10 per serving; $1,000 minimum.
Empire Cake
112 Eighth Ave., nr. 16th St.; 212-242-5858; empirecake.comEmpire’s custom fondant-covered tiered wedding cakes combine a classic shape with modern details�say, a chevron pattern in cascading ombré colors, or realistic ribbons and bows made from fondant. Choose a classic flavor combination or create your own with fillings such as passion-fruit curd or coconut cream. Minimum order of $500. (good value)
François Payard Bakery
116 W. Houston St., nr. Sullivan St. (various locations); 212-995-0888; payard.comThe downtown bakery of the legendary pastry chef crafts classic French cakes with an American twist, such as a creamy five-tiered beauty covered with pastel macarons. A favorite is the Madeleine, a vanilla pound cake with lemon curd and raspberries. From $12 to $18 per serving.
Ladurée New York
864 Madison Ave., nr. 71st St.; 398 W. Broadway, nr. Spring St.; 646-558-3157; laduree.comYou no longer have to fly to Paris to indulge in these picture-perfect macarons. Ladurée’s New York locations serve its signature treats in an array of flavors and colors to match your wedding palette. Order a croquembouche or give boxes of these bite-size delights as reception favors ($2.80 to $14.50).
Lady M Confections
41 E. 78th St., nr. Madison Ave.; 36 W. 40th St., nr. Fifth Ave.; 212-452-2222; ladym.comLady M’s signature wedding cake is a light-as-air pile of crêpes sandwiched between layers of cream custard with a caramelized top. A three-tiered version starts at $650.
Lael Cakes
484-358-9305; laelcakes.comBrooklyn-based pastry chef Emily Lael Aumiller (who trained as an artist before apprenticing with Sylvia Weinstock) specializes in vegan and dairy- and gluten-free custom cakes. Incorporating unusual blends of flours (millet, brown rice, and tapioca), local fruit, and veggie-derived coloring, Aumiller’s creations are easy on the eyes and palate. From $14 per serving; $400 minimum. (ecofriendly)
Loveletter Cakeshop
535 Fifth Ave., nr. 44th St., fourth fl.; 212-634-7850; lovelettercakeshop.comOwners Brandon Baker and Carmela Tracy make wedding cakes that taste as good as they look. Their elegant designs, often inspired by details from the wedding décor, are paired with one of 17 inventive flavors, such as the popular Honeymoon in Cancun, which jazzes up traditional vanilla cake with pine�apple curd, coconut buttercream, and blood-orange filling. Prices upon request.
Love Street Cakes
lovestreetcakes.comBaker Archana Rao attended the Culinary Institute of America and produces hand-painted cakes with a graphic, contemporary feel. Frosting flavors include peanut butter and brown sugar. Prices upon request.
Lulu Cake Boutique
212-429-3000; everythinglulu.comProducing delicious and beautiful cakes is what creator and company owner Jay Muse does best. From traditional confections to intensely detailed showstoppers, each cake is made the day of the event to guarantee it tastes just as good as it looks. Prices upon request. By appointment only. (good value)
Made in Heaven Cakes
530 Third Ave., nr. 13th St., Gowanus; 718-788-2727; madeinheavencakes.comTrained at the Culinary Institute of America, pastry chef Victoria Zagami runs this bakery featuring enticing options like golden vanilla cake with vanilla mousse and chocolate ganache, but the shop’s signature flavor is chocolate devil’s cake with cappuccino mousse. Prices upon request.
Madison Lee's Cakes
336 W. 37th St., nr Ninth Ave.; Ste. 330; 70 Seventh Ave., nr. Berkeley Pl., Park Slope; 212-564-5656; madisonleescakes.comSpecializing in botanically correct sugar flowers and piped lacework, this designer uses old-school techniques and innovative styles to create a couple’s fantasy wedding cake. Flavors range from a decadent chocolate ganache to a spicy honey and fig. From $14 per serving; $500 minimum.
Margaret Braun
917-669-4466; margaretbraun.comBraun’s dazzling creations are modern, architectural, and vibrantly colored. For chef Bobby Flay’s nuptials, she made a cake with creamy orange-and-yellow stripes and a sugar chalice on top. Braun decorates each cake herself, so expect prices to run into four figures. Prices upon request. By appointment only.