Four seasons executive pastry chef Tim Fonseca took cues from modern Japanese architecture when imagining this carefully balanced, cubist-style cake. Thin geometric piping and blocks of molded white chocolate accentuate the spare buttercream squares, while sprigs of white dendrobium orchids echo the Asian theme.
$15 per slice,617-338-4400, fourseasons.com/boston.
A ruffled priscilla of boston gown inspired the elaborate “fabric” details on Natick-based baker Linda Brudz’s fondant-covered dessert. A hint of shimmery pearl dust highlights the second and top tiers’ pleats.
$8 per slice, Sweet Alternatives, 617-820-7670.
True to his traditional European roots, Saugus pastry chef Jörg Amsler executed a masterfully piped garland design using royal icing on white fondant. The cake topper features miniature white calla lilies.
$9–10 per slice, Truly Jörg’s Patisserie, 781-231-5888.
Boston cupcake boutique Sweet proves its talent isn’t limited to single- serving desserts. Cake decorator Emily Bao’s three-tiered creation combines candy flowers, stamped fondant, and piped white icing.
$4 per slice, Sweet, 617-247-2253, sweetcupcakes.com.
This perky, lighthearted design is Brookline pastry chef Ellen Bartlett’s ode to the modern bride. A smattering of small flowers keeps the look classic, while the big-petaled pattern pushes the envelope.
$10 per slice, Cakes to Remember, 617-738-8508, cakestoremember.biz.