Miss Pineapple, Pittsburgh
Age and Occupation: 24, Graphic Designer
Fiance's Age and Occupation: 27, Student Affairs Administration
Engagement Date: August 4, 2007
Wedding Date: October, 2008
Blogging Since: April 14, 2008
Venue: The Rivers Club
About Me: Being a transplant from sunny south Florida I am learning to live with all four seasons while playing with our cat collective, line dancing, and doing a ton of DIY projects for our wedding (seriously, like a thousand)!
Which Takes the Cake?
May 20th, 2008 @ 12:00 pm by Miss Pineapple
Our cake is included with the rest of the reception package from the Rivers Club, so that is one less vendor we have to choose. We have not yet met with the baker for a tasting and to discuss the design. In the meantime, I have been looking for some cake-spiration to bring along when we do meet with her.
I love the simplicity of this cake with the cute little bows around each layer. I think this would be perfect for a spring or summer outdoor wedding. (So, maybe not ours.) I colored the flowers to see what they would look like in a light copper - I guess it looks more peach though.
This cake is ultra-modern; a look that I originally thought our wedding would follow. However, it seems I have been heading toward a traditional and vintage look, so I don’t think this would work for us. I love the stripes, but these are made of ribbon and I don’t like having so much inedible garnish on a yummy cake.
I love the linen paper look of the butter cream on this cake. This cake could work for any wedding depending on the flowers or other adornment chosen.
I love the flowers that adorn this cake. They were pulled from a fabric that was used throughout the wedding. They are definitely vintage.
I am drawn to this two-tone cake, especially when picturing it in champagne and copper. The couple had wreaths of rosemary around the base of each tier as a symbol of eternity. Which is lovely, but would the cake then taste like rosemary?
Here is another modern cake, very elegant. I think the use of ribbon is more appropriate here because it is so minimal. Also, the use of one flower as an accent is very striking.
I think is my favorite cake so far. The lace on the sides mimics the bride’s dress without going way over the top. By way over the top I mean this cake. I also like that is not white, but it doesn’t scream birthday cake either. The problem is Mr. Pineapple and I prefer butter cream and this cake make be hard to replicate without the use of fondant.
Which is your favorite? Any other ideas?
all images via theknot.com
20 Responses to “Which Takes the Cake?”
Yeah, um ditto on the fondant v. butter cream. We much prefer the butter cream. We had the same issue because our favorite design used fondant, but you’ll be surprised how smooth butter cream can look. I would still bring your favorite to the baker and see what they suggest.
The linen cake with the orchids is so pretty, too!
i also like the fourth and the last. 
i like the first and last one. especially the lace detail on that last cake
Cake number 4 is it!!!!!! It is so beautiful and tasteful and elegant.
My vote was for #4 until I saw the last one… I’d take both and see what the baker suggests.
Another vote for buttercream vs. fondant! While we are drawn to the designs made possible by fondant, we are first and foremost interested in a tasty cake. Meet with the baker and find out what they have done and feel they can do with buttercream.
We’re in the final discussions with our baker and are so pleased with how it is evolving!
hahahah that over the top cake always cracks me up! I love the linen paper-y one, but they’re all gorgeous!
The top cake is one of my favorite cakes of all time. Gorgeous!! So simple and delicate with the thin black ribbons.
I’ve heard on my local Knot board that 1) fondant can taste better than it often does; and 2) they can put fondant over buttercream, so you and the guests can sort of peel off the fondant and still have buttercreamy goodness.
While I’m not a fan of the ‘modern’ cake look (to me they always look more like hat boxes than tasty cake), I agree that #4 is the prettiness!
The first cake was my inspiration! Although I had my bakers add a fourth layer rather than the flowers - they just weren’t doing it for me. Also…they executed it with buttercream, which thrilled me beyond belief! I guess it’s time to write a cake post, huh?
I’m a little biased here since I my wedding cake design was #1 (without the bows) and completely white. Inside was a vanilla bean cake with strawberry, orange, key lime filling. It looked so BEAUTIFUL in person. Other cake choices would be #3 and #4.
Wait! I can’t believe you didn’t like my cake…you know…the one you put a permalink to! I thought it was perfect! Ha ha ha! Kidding, of course. I also like the last one best and agree that you can accomplish a lot with buttercream. In any case, you will never know unless you ask!
Just a little something to think about:
YES thick fondant is well- less than appetizing… but in truth, a really good cake designer will ensure that the fondant is less than 1/8″ thick and sitting atop a healthy helping of smooth buttercream…. which will then allow you the yummy goodness that is buttercream- while catering to the anal-perfection of fondant….
And I too love the first and fourth…. I’m a sucker for sleek lines and a little sophisticated whimsy.
As far as the non-fondant decision: I have also heard that there have been improvements to fondant, but (1) I don’t get to choose my baker - so who knows and (2) I don’t want guests to think “ew fondant” and be biased before they even taste it and (3) I think butter cream looks just as pretty, even with its limitations.
@Mrs. Magnolia: yes please!
It would be nice to incorporate some of your clay flowers on to the cake.
The one with the flowers (4th one) is easily my favorite out of this list.
[…] few days ago, Miss Pineapple wrote a great post about the cake designs that she was considering – and her first inspiration was the […]
