Bride

Coordinating wedding cakes and flowers

Compiled by (201) Bride    

Fresh from the garden meets fresh from the oven as bouquets become the inspiration for stylishly seasonal wedding cakes. Whether the florals are artfully arranged and wrapped in silk or fresh-cut and cinched with twine, skilled cake designers and pastry chefs can recreate the gentle curves of a rose petal or the playful burst of a budding blossom to make your cake a botanical work of art. To showcase how wedding cakes and bouquets can complement each other, area pastry chefs and floral designers were asked to pair together for some matches made in wedding heaven.
 

The three-tiered, peach-tinted cake by Papillon Couture Cakes in Englewood (973-652-1571) is accented by color-dusted sugar paste ranunculus blossoms that hug the edge of the embossed fondant, hand-painted doily ribbon. “Ranunculus is my favorite flower,” says owner Theresa Eriksson, who hand-dusted each petal to create the subtle sunset hues of the bouquet. Inside this confection is a uniquely citrus ruby grapefruit buttercream filling. The bouquet, by Schweinfurth Florist in Midland Park  (201-444-4760), features orange ranunculus accented with Brazilian and hypericum berries. The stems are wrapped in an ivory satin ribbon and a multi-strand decorative wire is added for extra texture. Chet Douglass, president and designer, considers ranunculus “one of nature’s most perfect flowers. Their vibrant color, especially in a monochromatic bouquet, makes a fantastic statement for any bride.”  <br/> <br/>
photos by Anne-Marie Caruso, (201) Magazine
The three-tiered, peach-tinted cake by Papillon Couture Cakes in Englewood (973-652-1571) is accented by color-dusted sugar paste ranunculus blossoms that hug the edge of the embossed fondant, hand-painted doily ribbon. “Ranunculus is my favorite flower,” says owner Theresa Eriksson, who hand-dusted each petal to create the subtle sunset hues of the bouquet. Inside this confection is a uniquely citrus ruby grapefruit buttercream filling. The bouquet, by Schweinfurth Florist in Midland Park (201-444-4760), features orange ranunculus accented with Brazilian and hypericum berries. The stems are wrapped in an ivory satin ribbon and a multi-strand decorative wire is added for extra texture. Chet Douglass, president and designer, considers ranunculus “one of nature’s most perfect flowers. Their vibrant color, especially in a monochromatic bouquet, makes a fantastic statement for any bride.”

The sleek three-tiered white rolled fondant cake was decorated with gum paste moth orchids by owner / head pastry chef Jen Roberts of Sweet Element (201-315-4940). The green ribbon accents the bright blue and subtle purple present in the lifelike flowers. The almond cake is filled with orange curd and frosted in vanilla moussaline buttercream. The bold and beautiful bouquet was crafted by Art Flowers of Wayne (973-628-7772). The stems are joined by intricately knit silk, which has a certain “Indianesque” aspect. This exotic bouquet, created by owner/designer June Fino, is made up of large Cool Water roses, thistle, dendrobium orchids, spray roses, variegated pittosporum, frecsia and muscari.  <br/> <br/>
photos by ted axelrod
The sleek three-tiered white rolled fondant cake was decorated with gum paste moth orchids by owner / head pastry chef Jen Roberts of Sweet Element (201-315-4940). The green ribbon accents the bright blue and subtle purple present in the lifelike flowers. The almond cake is filled with orange curd and frosted in vanilla moussaline buttercream. The bold and beautiful bouquet was crafted by Art Flowers of Wayne (973-628-7772). The stems are joined by intricately knit silk, which has a certain “Indianesque” aspect. This exotic bouquet, created by owner/designer June Fino, is made up of large Cool Water roses, thistle, dendrobium orchids, spray roses, variegated pittosporum, frecsia and muscari.

Formal and charming, a black-and-white theme carries nicely throughout the year. This four-tiered, not-so-ordinary wedding cake by owner Buddy Valastro of Carlo’s Bakery in Ridgewood (201-962-9080) is covered in white fondant and accented with black royal icing and gum paste anemones to match the bride’s bouquet. Cream cheese icing with a thin layer of chocolate ganache covers red velvet cake. The bouquet by Wild Flowers in Englewood Cliffs (201-592-8875) features French white anemones and stephanotis with a black pearl center. A black-and-white lace ribbon around the base of the bouquet finishes off the vintage look, created by owner/designer Robert A. Marino.  <br/> <br/>
photos by ted axelrod
Formal and charming, a black-and-white theme carries nicely throughout the year. This four-tiered, not-so-ordinary wedding cake by owner Buddy Valastro of Carlo’s Bakery in Ridgewood (201-962-9080) is covered in white fondant and accented with black royal icing and gum paste anemones to match the bride’s bouquet. Cream cheese icing with a thin layer of chocolate ganache covers red velvet cake. The bouquet by Wild Flowers in Englewood Cliffs (201-592-8875) features French white anemones and stephanotis with a black pearl center. A black-and-white lace ribbon around the base of the bouquet finishes off the vintage look, created by owner/designer Robert A. Marino.

This classically elegant cake is by Pink Cake Box in Denville (973-998-4445). The three-tiered cake is finished in rolled fondant and features a sophisticated gum paste cabbage rose bouquet adorned with a satin bow. The lemon chiffon cake is filled with raspberry white chocolate mousse, created by owner / head pastry chef Anne Heap. The simple and stunning bouquet by Amaryllis Floral & Party Decorations in Northvale (201-750-3327) is perfect for the minimalist. Created by owner and floral designer Eric Olsson, pale-pink garden roses fill the bouquet and come complete with a double-face, French-braided ivory satin bow adorned with a pearl finish.  <br/> <br/>
photos by ted axelrod
This classically elegant cake is by Pink Cake Box in Denville (973-998-4445). The three-tiered cake is finished in rolled fondant and features a sophisticated gum paste cabbage rose bouquet adorned with a satin bow. The lemon chiffon cake is filled with raspberry white chocolate mousse, created by owner / head pastry chef Anne Heap. The simple and stunning bouquet by Amaryllis Floral & Party Decorations in Northvale (201-750-3327) is perfect for the minimalist. Created by owner and floral designer Eric Olsson, pale-pink garden roses fill the bouquet and come complete with a double-face, French-braided ivory satin bow adorned with a pearl finish.

This rich confection, wrapped in textured rolled fondant in a sky-blue hue, was created by Rosemary’s Cakes in Teaneck (201-833-2417). The blue background accents the bright colors of the hand-crafted gum paste Gerbera daisies. “The detailed pearlized butterflies are a crunchy accent,” says owner/pastry chef Rosemary Littman. The moist fudge cake has a buttery chocolate nut filling. The bouquet by Floral Expressions by Maria and Larry in Washington Township (201-664-8474) is perfect for a spring or summer wedding. Owner/designer Maria Malizia’s brilliantly colored hand-held tied bouquet of baby blue and green hydrangea, green viburnum, orange and yellow Gerbera daisies and cream tulips is wrapped with a pale-yellow taffeta ribbon and studded with butterflies.  <br/> <br/>
photos by ted axelrod
This rich confection, wrapped in textured rolled fondant in a sky-blue hue, was created by Rosemary’s Cakes in Teaneck (201-833-2417). The blue background accents the bright colors of the hand-crafted gum paste Gerbera daisies. “The detailed pearlized butterflies are a crunchy accent,” says owner/pastry chef Rosemary Littman. The moist fudge cake has a buttery chocolate nut filling. The bouquet by Floral Expressions by Maria and Larry in Washington Township (201-664-8474) is perfect for a spring or summer wedding. Owner/designer Maria Malizia’s brilliantly colored hand-held tied bouquet of baby blue and green hydrangea, green viburnum, orange and yellow Gerbera daisies and cream tulips is wrapped with a pale-yellow taffeta ribbon and studded with butterflies.

Wisp-like lily of the valley tendrils lend an air of spring to this multi-tiered cake, designed by pastry chef O.B. Lopez at Miller’s Bakery in Cliffside Park (201-943-0400) and Tenafly (201-871-4449). Each floret was carefully created from sugar paste and fondant. A cream-colored, basket weave embossed fondant and piped details decorate each tier under the softly gathered bouquet. The carrot cake is coupled with a light French cream filling. For the bouquet, Angela Piskura of Metropolitan Plant Exchange in Fort Lee (201-944-1050) was inspired by Grace Kelly and Kate Middleton: “Both women have classic, elegant styles.” The monochromatic bouquet consists of fragrant white lily of the valley accented with white muscari (grape hyacinth). The stems are tightly wrapped in satin ribbon and twine accented with pearls and crystals.  <br/> <br/>
photos by anne-marie caruso, (201) Magazine
Wisp-like lily of the valley tendrils lend an air of spring to this multi-tiered cake, designed by pastry chef O.B. Lopez at Miller’s Bakery in Cliffside Park (201-943-0400) and Tenafly (201-871-4449). Each floret was carefully created from sugar paste and fondant. A cream-colored, basket weave embossed fondant and piped details decorate each tier under the softly gathered bouquet. The carrot cake is coupled with a light French cream filling. For the bouquet, Angela Piskura of Metropolitan Plant Exchange in Fort Lee (201-944-1050) was inspired by Grace Kelly and Kate Middleton: “Both women have classic, elegant styles.” The monochromatic bouquet consists of fragrant white lily of the valley accented with white muscari (grape hyacinth). The stems are tightly wrapped in satin ribbon and twine accented with pearls and crystals.

This five-tiered square cake was created by Le Petit Gateau in Park Ridge (201-391-6300) with cascading roses and lilies is rich in chocolate rolled fondant. The pearl borders created by co-owner and pastry chef Leo Sciancalepore add character to this red velvet cake with classic cream cheese filling, chocolate mousse and fresh strawberries. The hand-tied bouquet by Wyckoff Florist & Gifts (201-891-0232) is adorned with gold and pearled wire collar. Owner/designer Dottie Van Der Horn made the bouquet with Orange Unique roses, Mamba spray roses, peach LA lilies, peach hypericum berries and Brazilia berries.  <br/> <br/>
photos by ted axelrod
This five-tiered square cake was created by Le Petit Gateau in Park Ridge (201-391-6300) with cascading roses and lilies is rich in chocolate rolled fondant. The pearl borders created by co-owner and pastry chef Leo Sciancalepore add character to this red velvet cake with classic cream cheese filling, chocolate mousse and fresh strawberries. The hand-tied bouquet by Wyckoff Florist & Gifts (201-891-0232) is adorned with gold and pearled wire collar. Owner/designer Dottie Van Der Horn made the bouquet with Orange Unique roses, Mamba spray roses, peach LA lilies, peach hypericum berries and Brazilia berries.

Golden gum paste yellow roses sit in a bed of elegant handmade hydrangea blossoms on this cake crafted by Cake & Co. in Teaneck (201-530-7555). Each ivory tier of this delightful wedding cake is wrapped in buttons and bows inspired by the bouquet’s stem. A sampling of the dessert offers lemon sponge cake filled with a slightly tart lemon curd and a dollop of sweet blueberry mousse to complement the color palette. The garden bouquet by Bill O’Shea’s Florist & Gifts in Hasbrouck Heights (201-288-2300) features Gold Strike yellow roses, blue hydrangeas, baby’s breath and lemon leaves. The stems are wrapped in a white satin ribbon and accented with a blue organza bow. “A natural garden look and timeless elegance is very popular with brides today,” says owner and designer Linda Kosakowski.  <br/> <br/>
photos by anne-marie caruso, (201) magazine
Golden gum paste yellow roses sit in a bed of elegant handmade hydrangea blossoms on this cake crafted by Cake & Co. in Teaneck (201-530-7555). Each ivory tier of this delightful wedding cake is wrapped in buttons and bows inspired by the bouquet’s stem. A sampling of the dessert offers lemon sponge cake filled with a slightly tart lemon curd and a dollop of sweet blueberry mousse to complement the color palette. The garden bouquet by Bill O’Shea’s Florist & Gifts in Hasbrouck Heights (201-288-2300) features Gold Strike yellow roses, blue hydrangeas, baby’s breath and lemon leaves. The stems are wrapped in a white satin ribbon and accented with a blue organza bow. “A natural garden look and timeless elegance is very popular with brides today,” says owner and designer Linda Kosakowski.

Cascading orchids create the look of springtime’s natural beauty on this four-tiered confection by Palermo’s Custom Cakes & Bakery in Ridgefield Park (201-641-1654). Each flower is crafted from gum paste, dried and painted by hand; the bouquet’s folded fabric wrap is recreated with strips of fuchsia fondant. A light vanilla cake is coupled with a light Chantilly cream with raspberries. The bouquet, created by Beers Flower Shop in Ridgewood (201-445-4111), features green cymbidium orchards accented with pittosporum leaves. The stems are tightly wrapped in a deep burgundy organza ribbon to accent the center of the orchid. Owner and floral designer Kay Joo says, “I chose green cymbidium orchids because of their dramatic, stylish and graceful qualities.”  <br/> <br/>
photos by anne-marie caruso, (201) magazine
Cascading orchids create the look of springtime’s natural beauty on this four-tiered confection by Palermo’s Custom Cakes & Bakery in Ridgefield Park (201-641-1654). Each flower is crafted from gum paste, dried and painted by hand; the bouquet’s folded fabric wrap is recreated with strips of fuchsia fondant. A light vanilla cake is coupled with a light Chantilly cream with raspberries. The bouquet, created by Beers Flower Shop in Ridgewood (201-445-4111), features green cymbidium orchards accented with pittosporum leaves. The stems are tightly wrapped in a deep burgundy organza ribbon to accent the center of the orchid. Owner and floral designer Kay Joo says, “I chose green cymbidium orchids because of their dramatic, stylish and graceful qualities.”

Artistically edible chocolate appliqués accent this wedding cake by La Promenade Bakery and Catering in Tenafly (201-567-2500). Owner/cake designer Julian Payraudeau and cake artist Maria Silverstein outlined each candied bloom in chocolate and then filled them with tinted chocolate to look like stained glass. The three silver, square tiers have alternating layers of yellow and chocolate cake with a raspberry mousse filling. The bouquet, created by Rohslers Allendale Nursery & Florist in Allendale (201-327-3156) is a European-influenced Biedermeier style, tightly structured in defined circular patterns. A row of dusty miller surrounds four types of roses – white patience garden, pink faith, lavender ocean song and red black magic heart – studded with rhinestones. A burgundy satin ribbon and a rhinestone ribbon bind the stems.
photos by anne-marie caruso, (201) magazine
Artistically edible chocolate appliqués accent this wedding cake by La Promenade Bakery and Catering in Tenafly (201-567-2500). Owner/cake designer Julian Payraudeau and cake artist Maria Silverstein outlined each candied bloom in chocolate and then filled them with tinted chocolate to look like stained glass. The three silver, square tiers have alternating layers of yellow and chocolate cake with a raspberry mousse filling. The bouquet, created by Rohslers Allendale Nursery & Florist in Allendale (201-327-3156) is a European-influenced Biedermeier style, tightly structured in defined circular patterns. A row of dusty miller surrounds four types of roses – white patience garden, pink faith, lavender ocean song and red black magic heart – studded with rhinestones. A burgundy satin ribbon and a rhinestone ribbon bind the stems.
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