Unusual Wedding Desserts: Ice Cream, Cheese Cakes, Mille Crepe Cakes, and More
Delight your guests with four deliciously different alternatives to traditional wedding cakes, all created by San Francisco area bakeries
Blythe Riske has only good things to say about serving a cheese wheel “cake” at your reception. “They’re ideal for folks who are a little more savory than sweet,” says the operations manager at the Cheese School of San Francisco. “We’ve seen guests get downright giddy when a tower of cheese appears.” In this creamy castle (below), the school used Spanish sheep, French goat, and US (Georgia) cow’s milk cheeses in the mid layers, nutty French-Basque Ossau-Iraty sheep milk cheese on the bottom, and cave-aged Valençay chèvre on top.
These exquisite mille crêpe cakes (tiramisu on top, Japanese matcha below it) from San Jose’s Antoine Pâtisserie aren’t truly cakes at all—they’re constructed from 20-plus paper-thin crêpes layered with silky cream.
Jasmine de Lung’s luscious desserts (above and below) look more like abstract art installations than cakes. “I’m all about helping people surprise themselves,” says the owner of San Francisco’s Jasmine Rae Cakes. “Novelty is the cornerstone of my style.” The surface of her sculptural fondant cake is meant to mimic pyrite and stone. “The stone cracks and falls away to reveal words, which on a wedding cake could be read as vows of love, preserved in the coarse texture of elemental matter.”
Oakland’s Cookiebar Creamery can bring creative ice cream—in bowls or inside decadent sandwiches—to your wedding shindig. The shop’s frozen treats come in singular flavors, from calamansi sorbet to Cinnamon Toast Crunch
ice cream. Pictured here (from the top): ube (a sweet Filipino yam) ice cream sandwiched between two Guittard chocolate chip cookies, green tea ice
cream with white chocolate chips, and toasted–black sesame ice cream made
with condensed milk. Prop stylist, Glenn Jenkins; ice cream stylist, Emily Caneer.
Visit our Love Wins California Vendor Guide for a list of LGBTQ-supportive bakeries and pastry chefs throughout the state.