Owner: Eva Rivera
Our Specialty: We look beyond just the cake and focus on [creating] a work of art that tells the story of two individuals in love.
What’s Trending: Metallics and blush tones are going steady. Whether painted on, applied as edible gold leaf, or a heavy dose of gold glitter, nothing says ‘I am here’ like some extra sparkle.
Most Requested: Our most-requested styles are semi-naked, marble, metallic, and romantic-lace and ruffle cakes.
I Want to See More: White cakes will always be classic and elegant. I’ve experimented with layering and using carving and molding to create a sense of depth.
Past Peak: I don’t believe in trends going out. As long as you love it, it’s your day; choose what you want.
My Dream Cake: Layers of orange blossom filled with white-chocolate ganache, raspberry reduction, and fresh raspberries. With ruffles, lace, and sugar flowers.
Pricing: From $6/serving
Owner: Jay Muse
Our Specialty: We use only the finest all-natural dairy and the best sustainable and organic ingredients New York has to offer, as well as imported flavors from hand-picked farms and producers all over the world.
What’s Trending: Local ingredients; presenting cakes on recliamed wood stands; and creative plating.
Most Requested: Flavors with vanilla notes, like banana, caramel, and sticky-toffee pudding; boozy cakes incorporating local
bourbons and beer; buttercream cakes with funky artistic expressions of color.
I Want to See More: Smoked flavors, especially smoked salt, and my favorite, smoked vanilla bean. I love mulled wines and ciders for fall cakes. Design-wise, I’m a sucker for clean architectural silhouettes.
Past Peak: Naked cakes, drip cakes, and ombre cakes.
My Dream Cake: A rainbow-cookie cake with simple white sugar flowers. I love the look of a pristine white cake revealing a surprise inside.
Pricing: From $8/serving
Owner: Lisa Rochelle
Our Specialty: The Pink Champagne Cake, a vanilla-based cake to which we add pink Champagne, which provides a slightly fruity flavor.
What’s Trending: The biggest trend right now is gold — gold everything. Lace details remain popular and marble designs have taken off this year. Also, ‘messy’ buttercream.
Most Requested: The Pink Champagne Cake. It pairs nicely with strawberry, raspberry, or vanilla buttercream.
I Want to See More: Brides and grooms designing cakes that reflect their personalities. Some couples stay traditional; others push the boundaries with themes like Day of the Dead or Game of Thrones.
Past Peak: Smooth buttercream with scrolls or a fondant ribbon is well past its peak.
My Dream Cake: Outside: Shades of white with pearls, sugar crystals, and sugar flowers. Inside: Pink Champagne Cake with strawberry preserves and buttercream filling.
Pricing: From $6/serving (buttercream cakes);from $7/serving (fondant cakes);up to $15/serving depending on complexity of design.
Owner: Stephanie Principe
Our Specialty: We do a lot of intricate fondant detail work, but our mission is to create any cake a client asks for.
What’s Trending: Naked cakes, cakes with textured looks, and soft colors, including blush and ivory.
Most Requested: Fresh flowers. Roses are especially popular in summer and lilies in early spring.
I Want to See More: The bold pop of an ombre, rosette-colored cake; geode-style cakes with rock candy; earth tones.
Past Peak: Lots of heavy scrolling in bright colors has come and gone.
My Dream Cake: Decadent Devil’s food cake filled with alternating layers of hazelnut mousse and raspberry preserves. The design? A rustic birch tree.
Pricing: From $5.50/serving