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Culture / Foodie Events

Wedding Cake Drama

Unconventional Desserts Are Stealing the Show — Let Them Eat Cupcakes!

BY // 02.03.16
photography Max Burkhalter

Much like a ’90s R&B ballad, the conventional wedding cake is due for a remix. For the nontraditional bride, towering tiers of white fondant have been replaced with playful motifs and flavor-intense frills, eschewing the postnuptial centerpiece in favor of a more intimate dessert experience. Here, three culinary trailblazers think outside the fondant.
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REsume: Aussie by birth, tax consultant by trade, Lisa Driver of Maple & Love got her start making cupcakes for her co-workers. Word of mouth jolted her part-time business in Melbourne, but her move stateside sealed this self-taught baker’s fate as a full-time cuisiniere.

Flavor profile: Part cake, part objet d’art, Maple and Love’s whimsical confections capsize tradition with vibrant hues, edible ornaments and flavor profiles reminiscent of childhood ( think Funfetti cake, Oreo-infused icing and homemade honeycomb).

Cake of choice: The Duchess of Sprinkles — a fluffy vanilla cake smothered in cookies and cream frosting and a dark chocolate ganache drip, finished with crushed chocolate shards, sprinkles and crumbled candy.

Maple and Love, 832.781.7790, mapleandlove@gmail.com, mapleandlove.com

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Holiday Gifting

  • Museum of Fine Arts Houston
  • Loeffler Randall - Shoes
  • Cle Du Peau - Nail Polish
  • Oscar De La Renta - Earrings
  • Asher Gallery
  • Mariquite Masterson
  • Cotton Club
  • Wayne Smith
  • Elaine Turner - Felicia Stole in Magenta
  • Cotton Club
  • Oscar De La Renta - Clutch
  • Bond No 9 - Perfume
  • Wayne Smith
  • Loeffler Randall - Clutch
  • Mariquite Masterson
  • Cle Du Peau - Lip Gloss
  • Elaine Turner - GiGi Flats
  • Bond No 9 - Candle

Screen shot 2016-02-02 at 3.30.19 PMResume: After working in kitchens such as the now-shuttered Aries, the Omni Hotel and the Houston Country Club, pastry chef Matt Opaleski gave up the restaurant line for the sweeter life.

Flavor profile: Making the case that donuts are much more than a morning delicacy, the gourmet morsels from Opaleski’s Hugs & Donuts are everything from fruit-filled (with house made preserves, of course) to candy-coated to covered in bacon.

Donut of choice: To make — plain glazed. To eat — Biscoff cookie butter donut.

Hugs & Donuts, 1901 N. Shepherd Dr., 713.485.6443, love@hugsanddonuts.com, hugsanddonuts.com

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Resume: After a brief stint in graphic design, Ashley Rose embarked on a path to self-discovery through her DIY blog, Sugar & Cloth. After three years of blogging, she’s been featured In Oprah magazine and on hgtv.com and teenvogue.com, among others.

Flavor profile: The classic macaron gets an artful facelift as Rose wields her paintbrush, transforming the French meringues into edible works of art.

Macaron of choice: Favorite macaron flavor — red velvet; favorite design — macaron cactus planters

sugarandcloth.com

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