Over the holiday season, Philly’s newest fine-dining restaurant moved into the hallowed space that once held Le Bec Fin. That restaurant, Avance, helmed by Michelin-starred Chef Justin Bogle, has been making a buzz in Philly’s foodie scene—and now, too, they have outlined their partying plan for Philly brides who’d like to hold their wedding-related events in the Progressive American spot.
It’s happened again!
Back in the Fall of 2012, we filled you in on a funny little story about a bride showing baker Eileen Gray of Paoli’s Cake Art Studio a cake from our fall/winter 2011 issue, and asking her if she thought she might be able to recreate it—without realizing that Eileen had, in fact, been the vey baker who made us that cake for the story!
Welp, it’s happened again to Eileen, this time with a cake she made for our fall/winter 2013 issue.
Michael Klein over at philly.com this morning is reporting that into the old Hollywood Tans space on the corner of 21st and Walnut in Rittenhouse will move a satellite location of Carlo’s Bakery, which is, of course, the bakery of TLC’s Cake Boss, Buddy Valastro.
Klein reported that Michael Salove reps say it’ll open in late spring or early summer, so that’s something—but obviously, we need to know more! We’re on it. Will report back when we’ve got some more goods.
When we are craving some good, hearty BBQ, we head over to Fette Sau for some Black Angus Brisket and sweet potato mash. And now, STARR Restaurants has announced that now you can get that messy, scrumptious, picnic-y feel from Fette Sau at your wedding! The ever-popular Fishtown spot has just launched it’s new catering program, which means your wedding-day can be full of your most craved comfort foods from your favorite BBQ joint.
So I recently stumbled across this picture somewhere in the wedding Interwebs, and knew immediately what I was looking at (which, if you think about it, is less impressive than it is scary that I know my Philly sweets so well): it’s a Federal Donuts wedding cake!
Well, “cake”—as you can see, it is a ton of donuts arranged nicely on a tiered dessert stand, and adorned with fresh flowers, as one might do to an actual wedding cake. So we called up Federal Donuts to see what the deal is, and happily found that this is an actual thing that they do—and that you can have them do for you. Here are the deets:
I’ve seen a good bit of coverage of Kaley Cuoco’s wedding—which has been all over the place, I guess, in part because it was one of those “secret” celebrity weddings that are all the thing right now, because it happened so fast (they’ve been dating for six months), because she wore a pink gown, which has also become so the thing these days (have you seen our new spring/summer 2014 issue??)—and all of it has been very pretty and fun. But, you know, run-of-the-mill celebrity wedding stuff.
Until the detail I saw only today: the cake!
This means that now, whether you’re looking to have your wedding in the historic PAFA building (that’s the side with the grand staircase, pictured above, where couples so often do their ceremonies) for a celebration of about 150 guests, or in the more contemporary Samuel M.V. Hamilton building (that’s the side that’s got more of a modern gallery feel, with a more blank palette; pictured below) for a bigger party—that side can do about 350—it’ll be the Starr peeps who you work with to put together your Big-Day menu, from the cocktail hour’s passed hors d’oeuvres to the sit-down meal, and of course, your bar situation.
COMPLEMENTARY CAKES: Whether it’s the dream shoes you just had to have or the family heirloom you’ll wear down the aisle, give a nod to your most prized Big-Day accessory and use it as inspiration for your cake’s design.
This article originally appeared in the fall/winter 2013 issue of Philadelphia Wedding. Photography by Jonathan Pushnik. Styling by Lauren Kozakiewicz.
What’s that you’re thinking? That skeleton hand to the left here, depicting the whole concept of “till death do us part” isn’t so pretty? Yeah, I know. But I need to prime you.
I need to prime you because you have to look at this picture of the wedding cake of newlywed Texas couple Natalie and David Sideserf, and in order to look at that picture, you have to be prepared.
This season, Philadelphia’s Whipped Bakeshop decided to put a lookbook together—yes, à la a fashion house—of their “2014 Cake Collection,” to kind of showcase some of the cake designs they’ve been working on, as well as their general skill and creativity.
Yesterday, that collection was displayed at an event at Saks Fifth Avenue to celebrate the launch of French design house Courrèges at the iconic department store—and I was there, and it was lovely. And my first thought, as soon as I finished stuffing myself with Whipped’s mini lemon cupcakes, salted caramel brownies, violet macarons and vanilla-buttermilk petit fours (yes, I had more than one of each—what?), was that Philly’s brides absolutely had to see these cakes.
And so, Philly’s brides, here you go! Whipped Bakeshop’s 2014 collection of cake designs, offered by bakery owner/baker/designer Zoë Lukas to excite and inspire. And I have no doubt they will. Which one’s your fave? Ours changes every time we look.