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Crystal Vision

This wedding season, cake designers are harnessing the natural beauty of geodes to create modern, richly hued confections with an appealing edge. From bold crystal details to delicate metallic marbling, these head-turning cakes make an impression. Rock on.

 

SET IN STONE From left: “Couples who gravitate toward this trend are looking for a wedding cake to be the centerpiece of their reception,” says Mindy Gohr, pastry chef and managing partner at Bittersweet Pastry Shop. This pink Champagne cake is covered in fondant and features gold leaf, watercolor elements, and gum paste and rock sugar crystals. From $10 per slice, 1114 W. Belmont Ave., 773.929.1100; this almond cake, with alternating layers of cappucino tiramisu buttercream and chocolate ganache, covered in rolled imported Swiss fondant, was inspired by the natural beauty and depth of an amethyst geode. Price upon request, Amy Beck Cake Design, 636 N. Racine Ave., 312.545.3655; “This trend is not overly feminine, yet glamorous and sumptuous, and each cake can be as unique as the geode itself,” says Lead Pastry Chef Andrea Alvarez Reno. “Because geodes are natural stones, it can also fit with rustic weddings.” From $6.50 per slice, Urban Icing, 1944 N. Damen Ave., 773.384.4418

This multitiered double chocolate cake with banana cream and chocolate fudge fillings eschews a bold color palette with a muted silver and gray geode focal point, showcasing the versatility of the trend. “The rock sugar crystals’ colors can be customized to fit any wedding decor, and it is an immediate wow factor,” says Pastry Chef Elysia Root. From $9.75 per slice, Elysia Root Cakes, 1939 W. Fulton St., 312.344.1046.  

The addition of two 3-D flowers ups the glam factor and complements the subtle sparkle of the geode elements on this hazelnut cake with chocolate diplomat cream and orange marmalade from cake designer Lexie Gibbons. From $6 per slice, Vanille Patisserie, 2108 N. Clark St., 773.868.4574 

An old grapevine branch is an eye-catching stand for this orange almond cake with pink Champagne Italian Chantilly cream and bittersweet chocolate lavender essence mousse, which is covered in marbled vanilla fondant with crystal sugars and real gold flakes. Playing off the natural theme of the geode, this cake, designed by Cake Chicago’s senior design team, is a true focal point of a reception. From $7.50 per slice, 1635 W. Walnut St., 312.850.4530

The technique used to create the delicate geode element on this cake from Toni Patisserie & Cafe creates a unique design each time, perfect for a couple who wants a one-of-a-kind cake. This version has popular white buttermilk cake filled with vanilla Bavarian cream and fresh strawberries, with a thin layer of vanilla bean buttercream separating the cake from the fondant. $13 per slice, 65 E. Washington St., 312.726.2020 

Styling by Cara Molitor | Shot on location at The Geraghty