Karen Donatelli Cake Designs (Photo by Mozingo Photography)
Desserts Highlight Seasonal Fruits & Natural Elements
By Lea McLellan
Bakeries not only cater to the taste buds of the couple, but also to their eyes. Creative cakes and desserts often feature fresh, seasonal ingredients, as well as natural decorations like flowers and herbs. Clair Baxter, head baker of Ruth & Ranshaw (ruthandranshaw.com) in Fairview, says her most often requested summer wedding cake is a lemon cake with a triple berry filling, topped with a Swiss buttercream frosting. “In the fall, we make a lot of pumpkin chocolate chip cake and apple cake with maple cinnamon frosting,” says Clair. “We love using fresh apples from Hickory Nut Gap Farm.” With decades of experience creating masterpieces that look as good as they taste, she often adorns her creations with fresh berries. Popular items from Ruth & Ranshaw include banana pudding shooters, individual cheesecakes, decorated cookies, and French macarons.
The cake isn’t the only dessert item that has mouths watering. Many bakeries can provide a full dessert table, which can help accommodate dietary restrictions. “Dessert and pastry tables attract your guests by beckoning them to choose the sweet they would most enjoy,” says Karen Donatelli, of Karen Donatelli Cake Designs (donatellicakedesigns.com) in Asheville. “The presentation of these tables is both beautiful and appealing. Many brides blend their wedding cake among the colorful and delectable pastries, then adorn the table with fresh flowers and greenery for a finishing touch. The term Viennese Table is a classic reference to the dessert table covered with pastries, miniature desserts, biscotti, tortes, and petit fours.”
Sarah Snyder is a baker and wedding photographer in Asheville who describes her cakes as “natural and wild.” Sarah loves playing with creative buttercream flavors such as honeysuckle, basil, balsamic vinaigrette, and even saffron. “I clip most garnishes from my garden, but love to add beautiful, unusual things like pink pepper berries and quail eggs,” she says.
Susannah Gebhart, of OWL Bakery (www.owlbakery.com) in West Asheville, also incorporates herbal and floral components in her European-style confections. Take, for instance, the chocolate olive oil ganache tarts with crystallized rosemary, thyme, and sage, or the tarragon or basil pastry cream with seasonal fruits. “All of our pastries, including cakes, serve as a canvas for us to collaborate with the couple to create flavor combinations that speak to them,” says Susannah, who often forgoes frosting on her confections. “We use glazed and candied fruits, flowers, and herbs for decoration instead of frostings or other applications, allowing the quality, depth, and freshness of the seasonal ingredients to shine.” Tarts and pies, she adds, are an especially popular alternative to the traditional cake.
While the options for sweet wedding treats are plentiful (dessert trays, cupcakes, classic cakes, or something out-of-the-box such as a pie), most folks can agree: Dessert is an important slice of the festivities.
