2004 BEST Wedding Cakes
Cakes to Remember
Leave it to the ever-professional Ellen Bartlett to create a confection as sweet—and original—as your wedding. Bartlett knows the pain suffered by so many wedding guests forced to eat flavorless wedding cakes the texture of Styrofoam. Her antidote: fresh, delectable cakes in any shape you can dream up. Maybe it’s a Frangelico-soaked hazelnut dacquoise with mocha buttercream—in the shape of a sailboat. Or a deep chocolate framboise with fresh raspberries, festooned with delicate fondant flowers. You want it, odds are she can make it—and make you happy ever after.
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