Ritz-Carlton Weddings: January – June 2013 - (Page 54)

W ’ — , , — a little surprise? Beneath the pearlescent white chocolate tiers of the cake at right could be almost anything, revealed only when the couple makes that long-awaited ﬁrst cut. One increasingly likely possibility is a retro red velvet cake, shown below, with its sweetly tangy cream cheese frosting. Whereas just a few years ago the vintage choice was requested only by Southern brides, red velvet is now among the most stylish cakes in the country, from the mountains of The Ritz-Carlton, Lake Tahoe to the urban enclave of The Ritz-Carlton, Los Angeles where couples are entranced not just by the latest trend but by the pop of vibrant red that emerges with every slice. Another old-fashioned classic, the double-chocolate fudge cake at left, regularly appears at wedding receptions at The Ritz-Carlton, Bahrain. The decadence begins with pastry chef Antony Fernandez’s cocoainﬂected layers that are smothered with milk chocolate mousse and dark chocolate ganache before being fancied up beneath a mantle of white, leaving nothing to chance when it comes to pleasing and appeasing all manner of chocolate lovers. This page: Laque de Chine Amethyst and Gold dessert plate ($78 each), by Haviland (haviland.fr). Food styling by Ellen Straine. Decorated cakes reproduced by Piece of Cake (pieceofcakedesserts.com) chocolate ganache red velvet 54 W E D D I N G S B Y T H E R I T Z - C A R LT O N http://www.haviland.fr http://www.pieceofcakedesserts.com

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