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There are so many reception dessert options in addition to cake. Cupcakes and croquembouche (the traditional French tower of doughnuts) have made forays into weddings, and the next wave appears to be pies and tarts, nuptial planners say. So we asked three local bakers to show us alternatives to wedding cakes.
These sweet treats from Petites Bouchées originate from Paris and can come in almost any flavor you desire — from passionfruit to salted caramel.
Also, since they are flourless, macarons are gluten-free.
The Desserterie in Midlothian can provide any number of beautiful pastries, but the colorful fruit tarts are bound to stand out, with their triple-sec-flavored cream, topped with strawberries, kiwis and blackberries.
Created by Jean-Jacques Bakery , this pie with apple, cranberries, golden raisins, cinnamon and walnuts would be a sure winner at a fall or winter wedding