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Photo Lesley Stowe Fine Foods

WANT a cake that your guests will remember? Try the
“Mad Hatter’s Cake,” from Lesley Stowe Fine Foods.

A cake to catch the eye

Deana Lancaster
News Reporter deana@nsnews.com

IN the world of wedding cakes,
heavy fruitcake and marzipan have
ali but disappeared. .

These days, the cake can be almost as lovely
as the bride (but not quite, of course).

According to Lesicy Stowe, of Lesley Stowe
Fine Foods, the most popular trend in cakes is
the use of rolled fondant icing, replacing the use
of butter cream to ice the cake.

“Is a sugar paste, we roll it out like pastry
and cover the cake,” said Stowe.

One style, often commented on, bur rarely
chosen, is the “Mad Hatter’s Cake.”

“It’s pretty controversial,” said Stowe, not-
ing that although the whimsical design is popu-
lar with brides, the older generation often isn’t
as charmed by it.

More likely to grace the cake table is the
“Stack of Presents” design: three or four layers
of cake, each covered by plain or quilted rolled
fondant, sometimes accented by gold or silver
beads. A lacy ribbon ties up the entire confee-

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tion. Chocolate is also becoming populas —
one style of cake features chocolate ganache
covered with fruit.

“Depending on the season we might use
figs, cherries or apples, then we sugar them.”

The most popular trend of a few years ago

— the use of fresh flowers on a cake — is fad-
ing.
“We did one cake last year with primroses
made of gum paste creeping up the sides of the
cake.” One clear advantage of edible flowers
over fresh ones, is their staying power.
Depending on the type of blooms chosen, some
cakes can look wilted and worn out before the
first cut.

So where do these trends come from?

According to Stowe, the introduction of
Martha Stewart's wedding magazine a few
years ago increased the profile of the wedding
cake.

“Lots of brides come in with photos cut out
from her magazine and orher wedding maga-
zines. And we show them our portfolio, then
we work from there.”

For more information call Lesicy Stowe Fine
Foods at 731-3663.

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Sunday, January 24, 1999 — North Shore News — 23

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