Ritz-Carlton Weddings: January – June 2013 - (Page 50)
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.
RENEE SCHETTLER DAN VERMILLION
Table of Contents for the Digital Edition of Ritz-Carlton Weddings: January – June 2013
Ritz-Carlton Weddings - January 2013
Cakes, Inside and Out
An Outdoor Affair
A Cultural Mosaic
Ritz-Carlton Weddings: January – June 2013