FOUR CAKES BY LOCAL BAKERS THAT TASTE AS GOOD AS THEY LOOK.
After the “I Do’s,” and the heartfelt toasts from parents and best friends, the sweetest part of your wedding may well be the cutting of the cake. (And the eating, too.) These four cakes from local bakers will ensure that you end on a delicious note.
This three-layer Aztec gold and white cake from Olive & Finch (1552 E. 17th Ave. and 3390 E. First Ave.) is covered with sanding sugar and fondant pearls dusted with Aztec and Mayan gold dust. Owner Mary Nguyen says cake options range from vanilla or chocolate chiffon (including gluten-free) to pound cake, devil’s food cake or carrot cake.
This four-tier cake, covered in Tiffany blue fondant and handmade gumpaste petals with a rose center, comes from Olive & Finch. Owner Nguyen says cake options are the same as with the pearl and gold cake (previous page). Fillings include blueberry, cherry or strawberry compote; chocolate ganache; chocolate, white chocolate, strawberry, mocha or peanut butter mousse; and lemon curd.
FLORAL AND GOLD
Metallic elegance balances with handpainted watercolor wildflowers and molded fondant spring petal blooms in this four-tier cake created by Carol Baker of Gateaux Bakery (1160 Speer Blvd.). Inside is white cake with a key-lime curd, fresh berries and white chocolate mousse filling, as well as decadent chocolate cake with chocolate mousse, ganache and hazelnut praline filling.
This “Colorado Aspen Tree” cake, from Maggie and Molly’s Sweet Life (2908 E. Sixth Ave.), is a classic vanilla bean cake with fresh berries and Swiss meringue buttercream inside. The cake is covered with a homemade almond fondant, and the succulents are handmade using the same tasty material. “Colorado couples love incorporating something personal into their cake. Maybe they met on a ski lift or fell in love hiking in Rocky Mountain National Park,” says Mary Lovett, bakery owner. “We work hard to create a design that represents their love story.