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Trendy Tiers

What looks are taking today’s wedding cakes from cookie-cutter to a cut above?

• Monograms, even those adapted from a couple’s wedding invite, are making their mark on cakes. “Monograms are so simple, so elegant,” says P.J. Coleman, pastry artist and owner of La Dolce Pesca. “It adds to the cake, rather than distracts from it.”

• Old-fashioned bride-and-groom cake toppers are out; fresh flowers are in. “If the topper doesn’t mean anything to you, do floral,” Gardner says. “It is going to be a dust collector otherwise.” • Color, especially citrus-y hues like orange and green, can be elegant or whimsical.

• “European-looking gowns are in,” Carusetta-Blaut says. “Brides want the design of the dress on the cake [with] hand-piped lace, little sugar pearls and beadwork.”

• Departing from a circular creation, couples are opting for square or hexagonal cakes.

• Though not a trend per se, centerpiece cakes are a favorite of Gardner. Using this style, couples have a variety of coordinating styles and flavors to offer their guests. (The miniature cakes also act as a conversation starter for each table.)