4 Modern Wedding Cake Ideas You Will Love

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Think outside the three-tiered wedding cake box with these show-stopping dessert ideas.


OCELLO


The connoisseurs of fine cheese, Ocello offers a striking alternative to the traditional wedding cake, tiering huge rounds of cheese (both local and imported) decorated with flowers and fruit. An elegant stack of cheddar, brie, and blue for dessert will impress the most discerning of foodand wine-loving guests.
Shop 16, 425 Bourke Street, Surry Hills 2010
T: 02 9357 7878
W: www.ocello.com.au

 

SPARKLE CUPCAKERY


Why have one cake when you can have 100? Cupcakes make for a spectacular display and the individual serves ensure you won’t be charged “cakeage” (corkage for cakes) by your venue. Sparkle Cupcakery is one of the original bakeries leading the cupcake trend in Sydney. Couples can customise the flavours, colour, and shape of cupcakes, plus the decorations and display or packaging. Flavours such as cinnamon, green tea, pistachio, black velvet, banana toffee, and salted caramel can be mixn- matched to please every palate. Plus, there is a cake taste a-thon prior to the big day where you get to work your way through multiple flavours. Sign us up!
132 Foveaux Street, Surry Hills 2010
T: 02 9361 0690
W: www.sparklecupcakery.com.au

 

PATISSE


A familiar face on MasterChef and executive chef of Sydney bakery Patisse, pastry-making marvel Vincent Gadan is renowned for his astonishing cake creations such as the croquembouche and macaroon tower. Patisse can do both of these for weddings, as well as macaroon trees of various sizes. Macaron flavours include chocolate, fruit, pistachio, carrot, salted caramel, and coconut; and for that personal touch, there’s also the option to design bespoke wedding cake and macaron combinations.
67-69 Regent Street, Chippendale 2018
T: 02 9690 0665
W: www.patisse.com.au

 

BLACKSTAR PASTRY


Pâtissier Christopher Thé’s BlackStar Pastry in Newtown is a sweet-toothed sinner’s paradise, with a teeming display of colourful and intricate morsels. But it’s Chris’ unique and custom-made wedding cakes — from the artichoke look-a-like to the spectacular, towering lemon meringue with basil jelly pyramid — that, well, really takes the cake. For something distinctly Australian at your wedding, try the “mega-lova” — a giant pavlova with a French meringue base topped with marshmallow and passionfruit jelly, fresh fruit and cream.
277 Australia Street, Newtown 2042
T: 02 9557 8656
W: www.blackstarpastry.com.au

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