Ritz-Carlton Weddings - January 2012 - (Page 48)

let them eat . . .Cake? Weddings and cakes go together like love and marriage. But the latest trend for signature sWeet treat that ’s far less traditional — though no less memoraBle. Text by Renee schettLeR · Photography by Dan VeRmiLLion many contemporary couples is offering a trio of sweets · Hong Kong in china, custom sways many brides and grooms to opt for an elaborate eight-course wedding banquet, long believed to bring newlyweds luck. Yet at The Ritz-Carlton, Hong Kong, nearly a third of these couples still play loose and fancy-free with the last course, requesting something sophisticated yet decidedly unconventional. Executive Pastry Chef Richard Long’s response takes the form of an elegant plated dessert, a trio of lavish tastes comprising decadent, fudge-like chocolate cake, velvety passion fruit crème and raspberry mousse atop a sliver of a joconde spongecake which, in a subtle nod to another tradition, is the basis of many a tiered wedding cake. This page: matte & shine hors d’oeuvres tray ($80, including three bowls), by Donna Karan for Lenox (lenox.com). http://www.lenox.com

Table of Contents for the Digital Edition of Ritz-Carlton Weddings - January 2012

Ritz-Carlton Weddings - January 2012
Contents
Inspiration
Jewelry
Beauty
On the Runway
Going to Great Lengths
Let Them Eat ... Cake?
The Beautiful Table
Isle Do
Beach Chic
Princess Brides

Ritz-Carlton Weddings - January 2012