The Topping Makes the Cake
Be it confetti sprinkles, stratified s’mores, or chamomile-and-bee-pollen icing.
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(Photo: Bobby Doherty) |
Left: Gluten-Free Almond Peach, $40 per serving, by Chefanie by Stephanie Nass.
Right: Rustic Ruffle With Fresh Raspberries,
$6.50 per serving, by A Simple Cake.
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(Photo: Bobby Doherty) |
Left: Toffee Shards,
$12 per serving,
by Made in Heaven Cakes.
Right: Xtreme PB&J,
$6 per serving, by Butterfly Bakeshop.
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(Photo: Bobby Doherty) |
Left:
Lavender Cake,
$18 per serving, by Erin
Kanagy-Loux at the Wythe Hotel.
Right: White Chocolate, Lavender, and Blueberry
$5 per serving, by Maman.
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(Photo: Bobby Doherty) |
Left: Reynard’s Doughnut Cake, $18 per serving,
by Erin Kanagy-Loux at the
Wythe Hotel.
Right: Pomegranates, Berries & Blooms
$8 per serving, by Luckybird Bakery.
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(Photo: Bobby Doherty) |
Left: S’more S’merrier,
$14 per serving, by Lulu Cake Boutique.
Right: Light-Hearted Modern,
$15 per serving, by Betty Bakery.
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(Photo: Bobby Doherty) |
Left: Summer Citrus,
$12 per serving,
by A White Cake.
Right: Summer Loving
$16 per serving, by Made in Heaven Cakes.
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(Photo: Bobby Doherty) |
Left: Passion Love,
$10 per serving,
by Baked.
Right: Strawberries and Champagne,
$8 per serving, by Sugar Couture.
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(Photo: Bobby Doherty) |
Black-Tie Sparkle, $9 per serving, by Lulu Cake Boutique.