Page 94 - Wedding Essentials & Essential Groom Issue 7
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Top 5 Wedding Cake Flavours
Pink Champagne
Celebrate your big day with a pink champagne caked topped with with with raspberry mousse and vanilla buttercream. “Girly brides—and hus- bands who don’t mind a bright pink cake—love this. Instead of adding wa- ter to the batter, I use champagne”
Luscious Lemon
For brides who love all-things citrus, consider layering a tangy Meyer-lem- on cake with sweet berry compote for a totally laid-back last course. “I suggest this for summer weddings—it’s re- freshing, and you can easily add fruit”
Grand Marnier
Ceci Cela Patisserie ace Sandra Dupal approves of French wedding cakes en- livened with the citrusy avor of Grand Marnier. The cognac provides dimen- sion to simple cake avors as well as what Dupal dubs a “holiday feel.” Ellen Baumwoll of popular confectionaries Bijoux Doux and Betty Bakery in Brook- lyn seconds the suggestion, adding that brandy can also be used to ampli- fy the avor of a wedding cake.
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