4 Local Wedding-Cake Designers Describe the Cakes of Their Dreams

Plus, what’s in, what’s out, and what’s coming in the world of wedding-cake design.

Bella Sophia Sugar CraftsHaverstraw

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. 

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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

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Lulu Cake BoutiqueScarsdale

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.

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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



Sweet Grace Cake DesignsWhite Plains

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.



The Pastry Garden, Poughkeepsie

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

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