Weddingbee Blog

Mr. O and I were adamant about our desire to eliminate traditional, cheesy wedding cakes. I just couldn’t get into the idea of the cake as “the center of the wedding” as one famous local cake baker has said. I can’t find that quote (which was part of the intro of one of those “bake a wedding cake” shows), but I did find this cute clip of a someone making a wedding cake in 3 minutes:

We were content with our idea of having some kind of alternate cake structure, cake table, or dessert table, or maybe even little Whole Foods round cakes for each table (mmm!). What we weren’t content with was the idea of having to pick up all these little cakes, deliver them, and set them out ourselves…

And what would we put them on? Sure, it would save money, but I don’t think my sanity is worth the small amount we’d be saving.

So, we caved. Since Mr. Oyster is an artist, he can appreciate the idea of a wedding cake that is also a work of art. But our philosophy (as it is with many aspects of this wedding) is that we should either get exactly what we’d like, or nothing at all. Since we can’t afford one of these lovely works of art, we’ll just get a very simple cake and call it a day.

Our wedding is a classic ballroom wedding in an urban setting (This is what I mean by “urban black-tie…” I don’t know, I made it up!). This means we should have a cake that’s a little modern, subtly interesting, and not too flowery or “froufy”. Serving about 130 guests, our cake should be about 4 tiers. Here are some of the choices we’re looking at:

via ProjectWedding.com

I love it: nice and simple! A clean, classic design with double beading at each layer reminds me of a nicely painted room with crown molding. The scroll designs are pretty, but we are not really into them. If we did have a scroll-y cake, though, I’d like to mix things up by combining shapes and a little color.

via Dallas Affaires Cake Co.

This one is from one of the vendors we’re considering, Dallas Affaires Cake Co. Their cakes are beautifully designed and consistent. I like the two-tone effect on this one.

Here’s one from another cake vendor we like, Elena’s Cakes. It’s another combined shape one… but what if the vertical stripes were just stripes (and not flowery stripes)? It might look nice. Plus it would mimic the light fixtures at our venue, which I initially hated but have since made peace with.

photo via Elena’s Cakes

A post like this wouldn’t be complete if I didn’t include our dream cake. We love the idea of this incredibly unique and beautiful cake by Sylvia Weinstock, featured on the cover of Martha Stewart Weddings’ anniversary issue:

Wow! What beautiful, stunning work. Mr. Oyster makes the excellent point that sugar flowers are pointless if they look exactly like real ones. With florists decorating cakes nowadays, why pay for all those hours of labor?

But if the flowers look like something you’d want to eat? If they look so organically a part of the cake that they seem to have grown out of it? Well then, they seem perfectly justifiable in that sense. It’s true; cake was among the lowest of Mr. Oyster’s and my priorities, and paying for something whose value seems intangible is difficult for us. But this cake? It’s just beautiful and *different*. It doesn’t look like cake! It’s just a mound of beautiful white flowers. Who wouldn’t want to eat that?

Barring the Weinstock masterpiece, I think I like the simple square cake best. A version of it is featured on the front of Martha Stewart’s wedding webpage (and in the “Real Weddings” feature of Christopher & Liezel):

Oh, and this is our cake cutting song! Why not have a little fun with it?

**Update: Mr. Oyster, who is currently suffering from a cold (poor sweetie!), has pointed out that the Weinstock cake now looks to him like a big pile of wadded up tissues. Ew! Nothing like a guy’s point of view to make you see things in a different light.