Ritz-Carlton Weddings: January – June 2013 - (Page 50)

Cakes Inside and Out LET YOUR WEDDING’S STAR DESSERT MAKE A FANCIFUL STATEMENT, FROM FIR ST BITE TO L A ST. , sort of cake awaited. There was white. Or there was chocolate. Sometimes — but sadly, not always — there was both. These days, it’s anyone’s guess as to what ﬂavors are lurking beneath luscious tiers of buttercream, fondant or white chocolate. Whether couples seek something formally old-fashioned or inventively modern, they have the option to customize an almost inﬁnite array of cake creations. Take the elaborate buttercream beauty at right. Its frilly tiers suggest a celebration of exuberant, e usive love, but what lies within is anyone’s guess. At The Ritz-Carlton, Rose Hall, Jamaica, its interior may reﬂect all manner of cultures, though what’s oft requested is something — like the cake slice shown below left — that reﬂects the island’s signature serenity. Here, ginger-infused buttercream conceals tipsy tiers of Appleton rum cake, the local libation being both baked into and brushed atop the delicate sponge. A sprinkling of candied ginger lends the cake sweet heat and a little intrigue. For the lemon shortbread interior, above left, the pastry team at The Ritz-Carlton Abu Dhabi, Grand Canal dreamed up a more temperate expression of love. The ethereal cake is inﬂected with lemon and lime, then riddled with ripples of red preserves. A dollop of bourbon buttercream keeps the sweetness in balance and on its best behavior. lemon shortbread ginger rum 50 Copy by RENEE SCHETTLER DAN VERMILLION Photography by

Table of Contents for the Digital Edition of Ritz-Carlton Weddings: January – June 2013

Ritz-Carlton Weddings - January 2013
Contents
Expert Advice
Beauty
Trends
Dazzling Deco
Cakes, Inside and Out
An Outdoor Affair
Old-World Charm
A Cultural Mosaic
Royally Wed
Honeymoons
Traditions

Ritz-Carlton Weddings: January – June 2013