Photographs by Bobby Doherty
German Chocolate Jimbo
$7 per serving, by Momofuku Milk Bar.
Photo: Bobby Doherty/New York Magazine
Gilded Ruffle
$16 per serving, by Sweet Element.
Photo: Bobby Doherty/New York Magazine
Yukata
$15 per serving, by Silk Cakes.
Photo: Bobby Doherty/New York Magazine
Swept Away
$12 per serving, by Cake Power.
Photo: Bobby Doherty/New York Magazine
Edible Ricepaper Cake
Price upon request, by Baked Ideas.
Photo: Bobby Doherty/New York Magazine
Buttercream Swirl
$8 per serving, by Lulu Cake Boutique.
Photo: Bobby Doherty/New York Magazine
Combed Buttercream
$14 per serving, by Sugar Flower Cake Shop.
Photo: Bobby Doherty/New York Magazine
Inspired by Pnina
$16 per serving, by Heather Barranco Dreamcakes.
Photo: Bobby Doherty/New York Magazine
Love in Lace
$15 per serving, by Colette’s Cakes.
Photo: Bobby Doherty/New York Magazine
Blueberry Birch
$14 per serving, by Lael Cakes.
Photo: Bobby Doherty/New York Magazine
Pearly Pink
$9.50 per serving, by Baked.
Photo: Bobby Doherty/New York Magazine
Emerald Escapade
$11 per serving, by Cakes by Nicolle.
Photo: Bobby Doherty/New York Magazine
Wood You Marry Me?
$9 per serving,
by Butterfly
Bakeshop.
Photo: Bobby Doherty/New York Magazine
Purple Ombre
$15 per serving, by Papillon Couture Cakes.
Photo: Bobby Doherty/New York Magazine
Sweet Buttercream Ruffle
$9 per serving, by Lulu Cake Boutique.
Photo: Bobby Doherty/New York Magazine
Green Blossom
$12 per serving, by Papillon Couture Cakes.
Photo: Bobby Doherty/New York Magazine
Multi-Way Pleat Cake
$13 per serving, by Elegantly Iced.
Photo: Bobby Doherty/New York Magazine
Black Magic
$12.50 per serving, by City Sweets & Confections.
Photo: Bobby Doherty/New York Magazine
Ruffles & Lace
$7 per serving, by A Simple Cake.
Photo: Bobby Doherty/New York Magazine
Winter Eden
Price upon request, by Madison Lee’s Cakes.
Photo: Bobby Doherty/New York Magazine
Wedgewood Deco
$11 per serving, by A White Cake.
Photo: Bobby Doherty/New York Magazine
Simple Opulence
$11 per serving, by Eat Cake Be Merry.
Photo: Bobby Doherty/New York Magazine
