HoneyGirl Bake Shoppe
5895 Royalton Road
North Royalton 44133
Specialties: This South Side bakery was voted Cleveland’s best desserts for the America Online City Guide, issued March 8, 2006.
The Cake: The caramel apple spice cake is a warm complement to any autumn wedding reception. The tender, flavorful spice cake is paired with a delightfully gooey center of layered caramel frosting and apple pie filling. A combination that manages to strike just the right balance for a dessert that’s satisfying, but not too sweet. Try it with a lighter red wine or spiced cider.
The Pairing: For the most part the two of you are as traditional as apple pie, but you still make sure to incorporate plenty of spice into your lives. You love taking road trips to admire the foliage, spending time with family, and think fall weekends are meant for cozying up in wool sweaters and sharing a homecooked meal — made together, of course.
The Cost: $3/slice
— Jennifer Bowen
Specialties: Joe Corbo, a baker since age 15, continues his family’s 50-year tradition. Best known for its cassata cake, Corbo’s also elicits raves for its carrot, white or chocolate cakes with raspberry, chocolate fudge or lemon fillings. Cakes are also available with individual tiers of each of the above.
The Cake: Corbo’s Cannoli Cake is a sight to behold in all of its whipped-cream glory. Artfully created designs grace each tier of the tempting dessert. The first bite of the richness of one layer of ricotta, another of whipped-cream and maraschino cherries creates a sensation worthy of celebration.
The Pairing: You are both so traditional, but you couldn’t resist the great photo-op when you fed each other a whipped-cream and ricotta cake. That’s because a sense of mischief is tucked behind your sweet exterior. Thank goodness for your humor.
The Cost: $4/slice
Specialties: Sweet Mosaic uses farm-fresh ingredients to create memorable wedding cakes, once including a chocolate buttermilk cake with caramel center, peanut butter mousse and chocolate ganache for a Snickers-loving groom. Haviland — formerly with fire food & drink and Parker’s — grew up in the catering business and traveled from coast to coast working with chefs she says she hoped to emulate.
The Cake: There is nothing meek about the pumpkin cake itself, nor the welcome addition of the soaked black currents that dot the layers of cream-cheese white-chocolate buttercream. The cake is a piece of tiered artistry, buttercream, sugared geometric designs and real flowers.
The Pairing: She has a bold personality and loves expressing herself. He is honesty with a sense of purpose. The two of you are natural together. Your cake should mimic the simplicity and grace of your union. This one does just that.
The Cost: $5.50/slice. Haviland gives clients a fresh cake for their first anniversary.
Specialties: Phyllis Lester trained with the French Pastry School in Chicago and continues to train throughout the U.S. and Europe. She creates six basic varieties of cakes: Traditional American, Neapolitan, Lemon Burst, Chocolate Dream, Tiramisu and, her specialty, Sicilian Pistachio Torte.
The Cake: Beneath a magnificently sculptured exterior of French butter cream and swirling fondants lies the true surprise in the Sicilian Pistachio Torte. The cake is green. Crunchy, ground, bright green Sicilian pistachios mingle with layers of homemade lemon curd and pureed raspberries. The result is a cake that tastes as fresh as springtime on the most colorful, wonderful afternoon.
The Pairing: You have always been one to take on a dare with a hint of the romantic. He knew he had you from the minute he brought the tulips and crocuses to your dinner party. Unorthodox in your thinking? Maybe so. But, then again, so is your cake.
The Cost: $6/slice
Specialties: This self-taught baker has been creating cakes for the past 10 years, eight of which with Truffles. Butter cookies may be his claim to fame, but he also makes a mean chocolate mousse cake.
The Cake: Truffles’ Fusion Cake is nothing short of 3-D: deep, dark and delicious. Be a trendsetter and create individual servings for each of your guests of this moist devil’s food cake with a single layer of mascarpone cheese and white chocolate and another of whipped cream topped by rich chocolate icing and fanciful brown, beige and white sprinkles. It’s delightful. It’s delicious. It’s decadent.
The Pairing: This is black-tie all the way. You shine in Vera Wang. He’s looking good in a red cummerbund. The wedding party is decked out, too. Cool jazz plays in the background. You wanted sophistication and style. And baby, you’ve got it.
The Cost: The 3.5-inch cakes are $5 each. Also available as a 16-inch cake for $50.
Specialties: Cakes feature fresh ingredients, including AA butter, whole eggs, Madagascar vanilla, imported cocoa and chocolates.
The Cake: If a cake can mimic the airiness of a cream puff, this bakery’s Key lime Bavarian-filled creation is the one. Michael Feigenbaum concocted a sponge-like cake, complimented with a feather-light icing, and voila! The result is a treat that is creamy and sweet, but follows with the tartness of lime — a lingering flavor that is refreshing, not overwhelming.
The Pairing: If you’re sugar-and-spice-and-everything-nice, this is the cake for you. It’s sweet enough to satisfy your in-love demeanor but tart enough to pay respect to the sassy personality he adores so much. Its light, refreshing flavors would complement a cheerful spring ceremony — complete with champagne, bountiful blooms and lots and lots of pink. The more romantic the better.
The Cost: $2.50/slice
Specialties: David Gauchat produces killer Viennese strawberry shortcake, raspberry walnut praline, coconut lime, lemon cream and chocolate sabayon cakes. A bakery major at the Culinary Institute of America, he worked in Newport, R.I.; was the assistant pastry chef at the Breakers in Palm Beach, Fla.; the pastry chef at the Hyatt Palm Beach and the founder of Truffles in Cleveland.
The Cake: There’s something magical about this fresh, whipped cream cake topped with white-chocolate-dipped berries and white-chocolate, lattice-work sides that form an image straight out of a wintry daydream. How a simple genoise soaked in sugar syrup and strawberries results in a moist, fabulous sponge cake with fresh, luscious whipped cream and strawberry layers is a mystery to behold.
The Pairing: You love lounging on Sunday mornings. He loves brunch and crossword puzzles. Throw in a couple mimosas for a kick and life couldn’t be better. Together you love things simple yet elegant.
The Cost: $5/slice
12:00 AM EST
November 7, 2007