Croquembouche from Yann Haute Patisserie
This traditional wedding pastry from France is a strong contender for most delicious confection of all time. Choux pastry balls are filled with pastry cream and layered in a pyramid shape held together with caramel. Spun sugar gives it a crunchy final touch. Guests simply pop off a puff at a time – no knife required. -R.Z.
329 23 Ave. S.W., 403-244-8091, yannboutique.com
Made with whole raspberries that tint the batter a pleasing shade of pink, this raspberry lemon cake is pretty inside and out. Inside, the cake is layered with Crave’s made-from-scratch raspberry jam, which is made by Crave’s jam team every summer. To make it extra-delicious, the outside is covered in Crave’s lemon buttercream icing. -A.W.
1107 Kensington Rd. N.W., and three other Calgary locations, 403-270-2728, cravecupcakes.ca
Passion Fruit, Rum and Vanilla Cake from Whippt Desserts & Catering
In addition to the vanilla-bean cake saturated with light-rum syrup and the layers of passion-fruit buttercream, this cake from Whippt Desserts & Catering also features a smattering of homemade passion-fruit curd and incorporates fresh flowers from Fleurish Flower Shop. It’s a light offering that would suit a summer wedding well. -A.W.
5329 72 Ave. S.E., whippt.ca
The red velvet cake from Cake Bake Shoppe is layered with a smooth cream cheese icing and topped with juicy berries. The batter is made with a buttermilk base (instead of milk or water) to give it a richer flavour. An example of the naked cake trend, where the outside of the cake isn’t iced, it works particularly well for weddings with a rustic or vintage flair. -A.W.
11 McKenzie Towne Ave. S.E., 403-266-7003, cakebakeshoppe.ca