"WeddingCake" news and stories

Luggage Wedding Cake made by Palermo Bakery. Photo: Kristyn Mednik

Pack your bags for the latest trend in killer wedding cakes.

Slashfood's sister site, Stylelist, reports on the growing trend of luggage-shaped cakes.

This fondant luggage cake was inspired by vintage luggage from Louis Vuitton and Goyard and created by New Jersey-based Palermo Bakery.

"It's becoming a big trend," bakery owner Joanne Bruno tells Stylelist. "We do two or three a month, for sure. It's popular for bridal showers, not just weddings. People are really into the luggage thing!"

What do you think? Are luggage cakes here to stay? Let us know in the comments below.

[Via Stylelist]

Stylish sips. Photo: Bella Grace Studios

Very rarely does a wedding come along that stops me in my tracks. Usually they're too over-the-top, too stuffy and not personal enough, more for show.

The unforgettable wedding of my friend Josie to her now-husband, Adam, gave me hope again. It took place at the 21c Hotel and Museum in downtown Louisville. The ceremony was short and to the point, but a tearjerker for sure.

And the food -- oh the food! I can still taste it. After the completion of the ceremony, bags of popcorn and peanuts were up for grabs, along with refreshing Izze sodas in red hues with gray-striped straws to match the decor.

Read on for the complete menu along with jaw-dropping photographs.

As traditional wedding activities such as throwing the bouquet and finding the garter come and go in popularity, so too does the traditional wedding cake. Jon and I are not cake people -- we're more the brownie, cookie, doughnut and ice cream types. So when it came time to make the decision of whether of not to have a wedding cake, we initially shrugged it off. Cakes can range anywhere from $100 to thousands of dollars. With flavors ranging from classic chocolate and vanilla to dulce de leche and s'mores, the options have certainly kept up with the times. Yet, even when you do find a great tasting cake, most people don't even touch it once it's sliced and on a plate.

That said -- call me a traditionalist -- part of me still wants to actually feed my new husband on our first wedded day together. We started playing around with options -- cupcakes (been there, done that), bars, mini pies -- we just can't pinpoint what we want.

Did you offer a dessert bar or cake or both at your wedding? Especially if you offered something out of the ordinary, please share your sweet ideas with me in the comment section.



Still Hungry? Follow the Hungry Bride on Twitter!

Who wants to invite me to a wedding with this cake? Please? I want it! I admit - it might be a little more pricey than the cake you were thinking of getting, but it's healthier. Surely sticking pieces of sushi in each other's faces is more romantic than frosting. Although, if you really wanted some frosting, perhaps you could add a green wasabi frosting. I'd be OK with that.

If you need some help with it, you should know that the picture came from the wedding of Jef and Jin Yoon and the cake maker has shared the recipe on her website. Now, you've got no excuses. It's sushi time!

[via Baking Bites]

Last weekend, some good friends of mine got married. It was a lovely, low-key wedding and reception, held on a farm in Lancaster County. Instead of having a traditional wedding cake, they asked the guests to bring desserts for a final course smorgasbord. I brought my favorite flourless chocolate cake, as well as a walnut cake that I've been eying in Cooking for Mr. Latte for quite some time.

The flourless chocolate cake was a huge winner, but the walnut cake wasn't nearly as popular. I ended up bringing the leftovers of that cake home with me, and when I checked back in with it the next morning, I was surprised to discover that it had turned tender and crumbly, and had lost the slight bitterness that it had had on the first day. Of course, Hesser does mention that it does get better from sitting, but I didn't realize how drastically the flavor would actually improve with a little resting time.

I've been eating it for breakfast all week, and I've just been loving it. I highly recommend it with coffee or tea and think it would make a wonderful treat if you were having friends over a simple dinner. The recipe is after the jump.

Source