by laura cassidy   photographs by angie norwood browne   styling by Patty Wittmann


white on white

Covered with hand-shaved organic white chocolate and accented with silk ribbon, this vanilla buttermilk torte by Helen Noh of Cake Envy is a textural, sensual study in subtle contrast. Inside, smooth layers of organic raspberry preserves and vanilla meringue buttercream play off the look and feel of the three-decker creation. 206-450-9727;


one-hit wonders

Vintage cake plates rimmed with hand-sewn, ruffled ribbons inspired Jennifer Shea at Trophy Cupcakes and Party to create these glimmering treats. Not your kid sister’s cupcakes, these feature French Valrhona chocolate cake covered with Madagascar bourbon vanilla buttercream. Decorative sparkling sugar, coarser and chunkier than baking sugar, tops them off.  206-632-7020;



olde english

Made with egg whites, lemon juice, and confectioner’s sugar, royal icing is employed to create intricate beading and design work. Wendi Chocholak at Madeleine’s European Cakes used it on top of dyed, rolled fondant to draw the fern fronds and fiddleheads decorating this groom’s cake, which—following English tradition—is a rich, brandy-infused fruitcake.  206-282-1183;


formal function

Known for his lifelike cake-renderings

of lobsters, lions, and rock stars, Mike McCarey of Mike’s Amazing Cakes enveloped the tiers of this lemon buttermilk cake using his favorite medium: modeling chocolate. Made by combining white chocolate and simple syrup, the pliable, sweet paste was also used to create the branch and leaf design that decorates the otherwise clean-lined dessert.  425-869-2992;


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