Cake Designers

This cute tea salon is known for its imaginative designs, which often feature flowers, mod dots, or pastel butterflies. Prices upon request.

102 W. 73rd St., at Columbus Ave.; 156 E. 64th St. , at Lexington Ave.; 212-799-3006; alicesteacup.com

Owners Matt Lewis and Renato Poliafito excel at classic home-style wedding cakes, and they’ve been known to create deliciously colorful confections such as a lime-green tiered number topped with fresh flowers. From $10 per serving.

359 Van Brunt St., nr. Dikeman St., Red Hook; 279 Church St., nr. White St.; 718-222-0345; bakednyc.com

Patti Paige’s memorable, colorful wedding cakes often incorporate her signature custom-designed sugar cookies. She’s particularly sought-after for her drool-inducing semisweet-chocolate ganache and buttercream fillings. From $14 per serving.

917-273-7437; bakedideas.com

Cookie connoisseurs love baker and owner Hope Jones’s hand-iced sugar cookies, made from seasonal, all-natural, and often local ingredients. Cookies come in a variety of shapes and can be monogrammed. For orders over $300, a portion of the proceeds goes to a charity of the client’s choosing. From $3 per cookie. $

31-31 48th Ave., at 31st Pl., Unit B, Long Island City; 718-734-8373; bakingforgood.com

This retro-inspired bakeshop serves up old-time favorites, including original takes on Ring Dings and Twinkies. Its custom wedding cakes are both scrumptious and beautifully designed. From $10 to $18 per serving.

448 Atlantic Ave., nr. Nevins St., Boerum Hill; 718-246-2402; bettybakery.com

Couples hire Orlando León for cakes adorned with colorful sugar butterflies, but he does customized decorations, too. His signature guava-and-dulce-de-leche filling is a must-try. From $575 for 100 people. $

4709 30th St., at 47th Ave., Ste. 406, Long Island City; 212-686-2253; butterflybakeshop.com

Lauri Ditunno trained at the Culinary Institute of America, and it paid off: Her Orchid Ambiance was named one of the “50 Most Beautiful Cakes” by Brides magazine. She specializes in blending flavors to suit a couple’s taste and also gives cake-making classes for DIY types. From $9 per serving. $

336 E. 59th St., nr. First Ave.; 212-255-0584; cakealchemy.com

Kate Sullivan can do traditional elegance (think pastels and sugar flowers), art-inspired confections, or sculptural works that defy gravity. She once created a cake in the shape of the Guggenheim in New York. From $10 per serving; $800 minimum. By appointment only.

212-691-4330; cakepower.com

For 18 years, Cynthia Peithman has been whipping up romantic styles with edible lace, flowers, pearls, and beading (in the usual flavors, plus special ones like almond Génoise and lemon–poppy seed). Her wedding cakes have graced the pages of Brides and Martha Stewart Weddings. From $10 per serving. By appointment only.

917-589-4274

Expect streamlined shapes covered with smooth fondant or marzipan and adorned with sugar flowers. Cakes come in a variety of flavors, such as old-fashioned banana and hazelnut-almond, with assorted fillings. From $10 to $18 per serving.

448 Atlantic Ave., nr. Nevins St., Boerum Hill; 718-237-2271; cherylkleinman-cakes.com

These International Culinary Center – trained experts specialize in sugar-paste flowers, fondant design, buttercream, and icing. They turn out modern cakes in bold colors and in flavors such as amaretto and cookies and cream. From $8 to $25 per serving.

251 W. 18th St., nr. Eighth Ave., lower level; 646-688-2286; citycakes.com

Deborah Lauren uses fine ingredients to create more than 50 flavors of artful cakes, often adorning them with delicate sugar flowers. A Champagne cake with three-berry filling is a particularly popular option. Alec Baldwin tapped this team to create his wedding cake. From $10 per serving. By appointment only.

265 Canal St., nr. Lafayette St., Ste. 206; 917-817-1058; citysweets.com

Acclaimed baker Colette Peters creates outrageous cakes, sometimes gussied up with Swarovski crystals or shaped like famous skyscrapers. Fillings include chocolate truffle and passion-fruit buttercream. From $10 per serving with a minimum order of $1,500. By appointment only.

973-762-4546; colettescakes.com

This culinary whiz sculpts stunning, polished cakes that range from classic confections bedecked with flowers to modern creations with geometric appliqués. Unusual filling options include Nutella mousse, passion-fruit curd, and kumquat-caramel marmalade. She can also accommodate customers with gluten- and dairy-free requests. From $7.75 per serving. $

646-246-6402; collettefoley.com

The pastry chef who invented the beloved Cronut has other tricks up his sleeve. He brings his sense of inventive experimentation and avant-garde technique to create works such as the Paris–New York, an American twist on a classic French pastry. Prices upon request.

189 Spring St., nr. Thompson St.; 212-219-2773; dominiqueansel.com

Liz Shim’s clean designs with bold bursts of color are a hit among the country-club set. A three-tiered white cake with bright-pink flowers and green leaves evoked a Lilly Pulitzer vibe; Shim ornamented another creation with a preppy-looking monogram. From $15 per serving; $1,000 minimum.

917-576-3015; eatcakebemerry.com

Empire’s custom fondant-covered tiered wedding cakes combine a classic shape with modern details — say, a chevron pattern in cascading ombré colors, or realistic ribbons and bows made from fondant. Choose a classic flavor combination with fillings such as passion-fruit curd or coconut cream. From $8 per serving. $

112 Eighth Ave., nr. 16th St.; 212-242-5858; empirecake.com

You no longer have to fly to Paris to indulge in these picture-perfect macarons. Ladurée’s New York locations serve its signature treats in an array of flavors and colors to match your wedding palette. Order a croquembouche or give boxes of these bite-size delights as reception favors ($2.80 each). $

864 Madison Ave., nr. 71st St.; 398 W. Broadway, nr. Spring St.; 646-558-3157; laduree.com

Lady M’s signature wedding cake is a light-as-air pile of crêpes sandwiched between layers of cream custard with a caramelized top. A three-tiered version starts at $650.

41 E. 78th St., nr. Madison Ave., (various locations); 212-452-2222; ladym.com

Brooklyn-based pastry chef Emily Lael Aumiller (who trained as an artist before apprenticing with Sylvia Weinstock) specializes in vegan and dairy- and gluten-free custom cakes. Incorporating unusual blends of flours (millet, brown rice, and tapioca), local fruit, and veggie-derived coloring, Aumiller’s creations are easy on the eyes and palate. From $14 per serving; $400 minimum.

929-371-1380; laelcakes.com

Why choose one big cake when you can have a sweets table covered with a variety of bite-size treats? The motto is “Petite treats, big flavor” for pastry chef Erin Emmett (her business was previously known as Sweet Pistachio Events), who puts together showstopping displays of passion-fruit tartlets, lemon-meringue pies in tiny jars, mini salted chocolate cakes, and liquid-nitrogen ice-cream cones. She is now partnered with Eric See of the Awkward Scone. Vegan and gluten-free options available. By appointment only. Prices upon request.

1022 Broadway, nr. Willoughby Ave., Bushwick; 917-870-6220; leopardandpear.com

Baker Archana Rao attended the Culinary Institute of America and produces hand-painted cakes with a graphic, contemporary feel. Frosting flavors include peanut butter and brown sugar. Prices upon request.

lovestreetcakes.com

Owners Brandon Baker and Carmela Tracy make wedding cakes that taste as good as they look. Their elegant designs, often inspired by details from the wedding décor, are paired with one of 17 inventive flavors, such as the popular Honymoon in Cancún, which jazzes up traditional vanilla cake with pineapple curd, coconut buttercream, and blood-orange filling. Prices upon request.

535 Fifth Ave., nr. 44th St., fourth fl.; 212-634-7850; lovelettercakeshop.com

Producing delicious and beautiful cakes is what creator and company owner Jay Muse does best. From traditional confections to intensely detailed showstoppers, each cake is made the day of the event to guarantee it tastes just as good as it looks. From $8 per serving. By appointment only.

212-429-3000; everythinglulu.com

Trained at the Culinary Institute of America, pastry chef Victoria Zagami runs this bakery featuring enticing options like golden vanilla cake with vanilla mousse and chocolate ganache, but the shop’s signature flavor is chocolate devil’s cake with cappuccino mousse. From $10 per serving.

530 Third Ave., nr. 13th St., Ste. 2F, Gowanus; 718-788-2727; madeinheavencakes.com

Specializing in botanically correct sugar flowers and piped lacework, this designer uses old-school techniques and innovative styles to create a couple’s fantasy wedding cake. Flavors range from a decadent chocolate ganache to a spicy honey and fig. From $16 per serving; $500 minimum.

336 W. 37th St., nr. Ninth Ave., Ste. 240; 212-564-5656; madisonleescakes.com

This cult favorite uses fresh ingredients to make multi­tiered wedding cakes with a just-baked taste. Innovative flavors include apple pie, strawberry lemon, chocolate malt, and salted pretzel. Daily delivery to NYC venues; wedding cakes ship nationwide via FedEx overnight. $12 per serving.

382 Metropolitan Ave., nr. Havemeyer St., Williamsburg (various locations); 347-242-5762; milkbarstore.com

Owner Betsy Thorleifson stirs up stunning handcrafted, tiered creations covered in buttercream and adorned with elegant flowers or graphic prints. Thorleifson and her team will gladly customize flavor pairings (e.g., hazelnut cake with salted-caramel-and-mocha buttercream). From $10 per serving. By appointment only.

155 Columbia St., nr. Degraw St., Columbia Street Waterfront District; ninecakes.com

International Culinary Center alum Theresa Eriksson’s fondant-covered designs are pretty, precious, and heavy on flowers. She can put together an impressive dessert spread, complete with a blossom-adorned custom cake and towers of cupcakes, cookies, and French macarons. From $6.50 per serving. $

973-652-1571

This master pastry chef deals in cake couture. Realistic sugar blossoms adorn most designs, which have included replicas of the Plaza Hotel and Robert Indiana’s iconic LOVE sculpture. Ben-Israel’s cakes and icings can feature crushed vanilla bean and blood orange. Nearly everything, including floral design and ribbon decoration, is 100 percent edible. From $16 per serving; $800 minimum. By appointment only.

247 W. 38th St., nr. Eighth Ave., 13th fl.; 212-625-3369; weddingcakes.com

The uptown crowd’s favorite bakery and brunch spot also makes traditional wedding cakes, designed by Sarabeth Levine herself. Her elegant creations often include fresh flowers and Italian meringue buttercream. From $13.50 per serving.

75 Ninth Ave., at 15th St., in Chelsea Market; 212-989-2424; sarabeth.com

Judy Lai blends Asian, American, and French elements in her cakes. Her multicultural tendencies are evinced by the filling options — buttercreams get hints of exotic flavors such as Nutella, green tea, and dulce de leche. Designs may involve anything from traditional tiers with ornate flowers to a cake replicating a sports stadium. From $8 to $18 per serving. By appointment only.

98-14 Metropolitan Ave., nr. 70th Ave., Forest Hills; 718-830-3838; silkcakes.com

Film producer turned confectionery artist Penny Stankiewicz gathers most of her inspiration from interior design and antiques. Sugar Couture makes custom wedding and groom’s cakes, but should you develop a sudden interest in the pastry arts, Stankiewicz also teaches classes. By appointment only. Wedding cakes from $9 per serving; $500 minimum. $

718-349-1440; sugar-couture.com

Artist turned pastry chef Ashley Rowland works with her clients to create the best tasting cake imaginable with a design as unique as they are. Rowland uses the finest ingredients to create completely customizable flavor combinations that have the option of being vegan and gluten free. From $10 per serving.

sugarlanecakeshop.com

This neighborhood staple is known for its cupcakes (pistachio is a favorite), which the staff can assemble into mini-trees for an extra fee. Conventional buttercream-frosted cakes are also available. Cupcakes are $30 per dozen; wedding cakes start at $8 per serving. $

126 Rivington St., nr. Essex St.; 212-995-1960; sugarsweetsunshine.com

Since the 1940s, this bakery has been providing the Upper East Side with stunning kosher wedding cakes topped with homemade whipped cream, fresh flowers, and delicate icing designs. Greenberg is also up for the less traditional: He once made miniature individual wedding cakes for a client. From $10 per serving.

1100 Madison Ave., nr. 82nd St.; 212-861-1340; wmgreenbergdesserts.com