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PrintFood & Drink | Way Beyond Vanilla
Local bakers will give you a good filling.
Lauren Grau and Jeffrey O’Day married May 19, 2011, at First Baptist Church, Georgetown.
Photograph by Leafo Photo
Delaware brides will take chocolate, please—and make it light and creamy. At bakeries upstate and down, chocolate mousse reigns supreme as the cake filling of choice. But brides should consider the many other flavor options out there, local bakers say.
Take the Amaretto raspberry that’s the signature cake at Cake Bar in Lewes. “People taste it and just have to have it,” says former manager Jordan Ferger. It’s an almond cake filled with layers of Amaretto buttercream and European raspberry preserves.
Ferger also recommends Cake Bar’s red velvet cake with layers of fudge and cream cheese, and the dulche de leche, a yellow cake layered with caramel buttercream filling. Ganache, fudge, strawberry buttercream and toasted coconut mousse are some of Cake Bar’s 11 filling options. Take your pick, as filling flavor doesn’t affect the price, Ferger says.
Dana Herbert, owner of Desserts by Dana in New Castle and winner of TLC’s “Cake Boss: The Next Great Baker,” believes a filling flavor should be memorable, so he seeks to create something “recognizable but with a bit of a pop to it.”
Lemon curd is a lighter tasting filling for summertime weddings, he says, and it goes well with a variety of cake flavors, including vanilla, lemon, orange and berry. Grand Marnier filling is another of Herbert’s favorites, which he makes with buttercream, orange marmalade and Grand Marnier.
