Weddings Summer 2017 > Planner

Michelle Doll Cakes

This sugar artist’s background as a graphic designer is evident in her signature draping and intricate detailing. Her red velvet arrives crowned with vanilla buttercream frosting and a swirl of Nutella. What’s more: She once beat Bobby Flay in a wedding-cake throwdown on the Food Network. From $10 per serving; $300 minimum.

Milk Bar

This cult favorite uses fresh ingredients to make multi­tiered wedding cakes with a just-baked taste. Innovative flavors include apple pie, strawberry-lemon, chocolate chip, and pretzel. Delivery and setup available within the tristate area. From $400 for a three-tier cake; $750 for four tiers. (ecofriendly / good value)

Nine Cakes

Owner Betsy Thorleifson stirs up stunning handcrafted, tiered creations covered in buttercream and adorned with elegant flowers or graphic prints. Thorleifson and her team will gladly customize flavor pairings (e.g., hazelnut cake with salted-caramel-and-mocha buttercream). From $10 per serving. By appointment only.

Papillon Couture Cakes

International Culinary Center alum Theresa Eriksson’s fondant-covered designs are pretty, precious, and heavy on flowers. She can put together an impressive dessert spread, complete with a blossom-adorned custom cake and towers of cupcakes, cookies, and French macarons. From $6.50 per serving. (good value)

Ron Ben-Israel Cakes

This master pastry chef deals in cake couture. Realistic sugar blossoms adorn most designs, which have included replicas of the Plaza Hotel and Robert Indiana’s iconic LOVE sculpture. Ben-Israel’s cakes and icings feature crushed vanilla bean and blood orange. Nearly everything, including floral design and ribbon decoration, is 100 percent edible. From $16 per serving; $800 minimum. By appointment only.

Sarabeth's Bakery

The uptown crowd’s favorite bakery and brunch spot also makes traditional wedding cakes, designed by Sarabeth Levine herself. Her elegant creations often include fresh flowers and French meringue buttercream. From $13.50 per serving.

Silk Cakes

Judy Lai blends Asian, American, and French elements in her cakes. Her multicultural tendencies are evinced by the filling options—buttercreams get hints of exotic flavors such as yuzu, green tea, and dulce de leche. Designs may involve anything from traditional tiers with ornate flowers to a cake replicating a sports stadium. From $8 to $18 per serving. By appointment only. (good value)

Sugar Couture

Film producer turned confectionery artist Penny Stankiewicz gathers most of her inspiration from interior design and antiques. Sugar Couture makes custom wedding and groom’s cakes, but should you develop a sudden interest in the pastry arts, Stankiewicz also teaches classes. Wedding cakes from $9 per serving; $500 minimum.

Sugar Sweet Sunshine

This neighborhood staple is known for its cupcakes (the pistachio variety will make anyone a regular), which the staff can assemble into mini trees for an extra $20. Conventional buttercream-frosted cakes are also available. Cupcakes are $27 per dozen; wedding cakes start at $8 per serving. (good value)

Sylvia Weinstock Cakes

Dubbed the “queen of cakes” by her peers, Weinstock creates elaborate sugar-flower-studded cakes for the socialite crowd. She uses buttercream instead of fondant, so store your confection in a cool place to ensure it won’t melt. From $17 per serving.

William Greenberg Desserts

Since the 1940s, this bakery has been providing the Upper East Side with stunning kosher wedding cakes topped with homemade whipped cream, fresh flowers, and delicate icing designs. Greenberg is also up for the less traditional: He once made miniature individual wedding cakes for a client. From $10 per serving.

From the Summer 2017 New York Wedding Guide