5 Imaginative Takes on Your Wedding Cake by Philly-Area Bakers

Cutting the cake might be a tried-and-true wedding custom, but that doesn’t mean the confection itself needs to be traditional. Here, five imaginative ideas to delight your eyes — and your taste buds.

Layer on Texture

The Cake Vault
Esy Arthur crafted this four-tiered stunner to look like different types of white stone. Some tiers are smoother, while others have a cracked appearance — but all of them are made with fondant. Fresh flowers add an airy element. Inside? A gluten-free cake layered with black sesame ganache and salted caramel.

Have a Throwback Moment

New June
Leave it to Noelle Blizzard to concoct a retro cake. The coconut chocolate chip cake (with passion fruit, dark chocolate, and salted caramel filling) is covered in Swiss buttercream with fondant medallions. Roman cherub columns separate the tiers. To gild the lily? A vintage topper.

Include 3D Details

The Novel Baker
For this treat, Alexis DeLuca tried something she’d never done before — 3D florals, handmade from wafer paper. They rest lightly on the buttercream exterior, which ensconces an interior of vanilla sour cream pound cake layered with more buttercream and whose colors were inspired by the sunset. Spackled edible plaster and seed pearls are a final flourish.

Use Your Gown as Inspo

Whipped Bakeshop
The ruffles on your dress offer more than just lovely accents as you celebrate your Big Day. They can also influence your cake. Zoë Lukas had that in mind with her dessert, an orange poppy seed cake filled with orange meringue buttercream and covered in ruffled fondant and wafer-paper blooms.

Embrace Whimsy

Dreamworld Bakes
Ashley Huston’s smile-inducing creation is perfect for a playful couple. Thick squiggles of tonka bean Italian meringue buttercream dance around the three tiers (cardamom cake layered with passion fruit curd and mango chai mousse). Poppies, baby eggplants, and hanging amaranthus make the whole thing feel like a wonderland.

Published as “Dream Weavers” in the summer/fall 2025 issue of Philadelphia Wedding.

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