Crazier Than Croquembouche
Seven pastry chefs break the wedding-cake mold. Are their alternatives tastier than the average three-tiered, fondant-covered confection? How would they hold up at a reception? Our food critics and a bride-to-be decide.
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PASSION FRUIT SESAME WEDDING CAKE
By Alex Stupak of WD-50
(Passion-fruit-and-white-chocolate mousse over a tahini joconde and a caramel-sesame layer, with sesame and passion fruit foam, white-chocolate-and-black-sesame tuiles; $15 per serving).
Our Verdict: “A sophisticated cake for a highbrow couple, though its mostly familiar flavors won’t freak out timid eaters. The cakey-sticky-crumbly crust gives great textural contrast to the mousse, but it has a slight aftertaste of Stove Top stuffing. The tahini ‘tape’ is a pretty, playful riff on the fruit roll-up for a white wedding. Will it melt quickly? Probably.”
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PrintFrom the Winter 2008 New York Wedding Guide
