Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

The Edible Art of Wedding Cakes

Fine Cooking Issue 21
Photos: Ben Fink
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

“Baking is a tactile thing” says Sylvia Weinstock. At her specialty bakery in New York City, Sylvia Weinstock Cakes, every cake gets hands-on attention. “We use only the finest ingredients, and we take no shortcuts,” says Weinstock, who cares as much about how her cakes taste as she does about how they look. During the peak summer wedding season, Weinstock and her team of expert bakers and decorators make twenty to thirty cakes a week. Each cake is baked the day before it’s delivered and must be iced, assembled, and decorated with exacting detail.

First bake a cake. Here, chocolate cake is filled with a rich fudge mousse. The top and bottom of the cake are trimmed away. “We only want the middle,” says Sylvia. “That’s the best part.”
Buttercream makes a tastier cake. Most specialty bakers cover their cakes with fondant to ensure a smooth surface for decorating. Buttercream is more difficult to work on, but nothing else matches its flavor.
Exquisite edible roses. Weinstock and her staff study the flowers in the bridal bouquet petal by petal and reproduce them with sugar paste.
“When a petal is right, you can feel it in your hand,” says Weinstock. Sugar hydrangea blossoms get their vivid hue from a dusting of dry food coloring.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks