Aisle Style . Reception
Special notecards for that special message. Plus, cupcakes become a popular alternative, the pros share their favorite caterers and venues, locally made wines are perfect for your affair, and alternative reception sites.
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Cupcakes Take the—Well, You Know
The miniature becomes a popular alternative.
Move over, wedding cakes. Cupcakes are a unique, chic choice for bridal desserts. Meredith Wade, owner of Cakes By Meredith in Dover, is seeing lots of wedding cupcake action. “I think it’s because of the economy,” Wade says. “A traditional wedding cake starts at $3 to $5 per slice. My cupcakes are $1.20 each.”
And there’s no cake-cutting charge at the reception. Instead, cupcakes can be arranged on dramatic, elegant towers that are available for rental from the bakeries.
Cupcakes also offer unique choices in flavors and colors. “We have 60 different flavors, and we can tint icings to match the wedding colors or flowers,” says Drew Hurst, owner of Cupcake Heaven in Wilmington. Now in its third year, the shop is doing booming wedding cupcake business.
The most popular cupcakes? Hurst lists them. “Red velvet with cream cheese icing. Lemon drop, which is lemon cake with lemon icing. Chocolate raspberry, made of chocolate cake with raspberry filling. And carrot cake. We do Oreo and Reese’s cupcakes for the kids. We encourage our clients to serve different flavors at the wedding so that guests have their choice.”
But Lauren Petrick-Berger, general manager and director of sales at SAS Cupcakes in Newark, cautions against offering too many choices. “We recommend going with classic options for large groups,” she says. “If the bride and groom want a special flavor, we put it aside for them to eat.”
SAS does not color its icing, sticking to the standard white butter cream. “It looks sophisticated and elegant,” Petrick-Berger says. But there are other ways to incorporate color and design. “Colored flowers can be placed on each cupcake, and each gets a sprinkling of colored sugar. And we have pennants that can be monogrammed and used as toppers.” —Melissa Jacobs
Page 3: The Insider | Industry pros spill on some of their favorite caterers and venues.