Cake connoisseur gives us a piece of her mind

Cake connoisseur Sylvia Weinstock tells how to choose an ideal confection and shares her tastiest combinations.

Q: What new wedding cake trend would you like to see more brides doing?

A: I would love to see more brides incorporating elements from their gown into their cakes. If a bride has personalized embroidery on her gown or veil, we can translate it to be piped in icing onto the cake for a beautiful touch.

Q: What process do you take brides through to create their perfect wedding cake?

1. Stories from
   1. 
   2. Christina Aguilera Shows Off Slim Figure at Billboard Awards
   3. Avril Lavigne & Chad Kroeger Walk Red Carpet Together at Billboard Music Awards
   4. Robert Pattinson & Kristen Stewart's Split: Signs Their Relationship Was Crumbling
   5. Katrina Bowden of 30 Rock Gets Married
   6. Red Carpet Trend Report: Some Stars Are Getting a Little Too Ab-Happy

A: We like to know their overall taste. We ask them who their favorite clothing designers are to get a feeling for their style. We will want to know where the party is because we don't want to have a cake that looks like Versailles in a minimalist Japanese-inspired room. Then we will ask about the season of the wedding — maybe lemon curd with fresh raspberry for a summer luncheon and chocolate, mocha and hazelnut for a winter affair. We also will ask about the reception decor for inspiration.

Q: What is the most important thing for a couple to consider when choosing their wedding cake?

A: They should remember that it has to be not only beautiful to look at but delicious too.

Q: What are the most popular fillings or cake flavors you're seeing?

A: As we are coming into summer brides are looking for something lighter, so I am seeing a lot of raspberry, strawberry, Key lime, blood orange and mango. In general, sophisticated tastes are also popular now too because a lot of brides are older and have experienced great food, so they have a better idea about what they want to serve guests.

Q: How has cake-making changed through the years?

A: I rather hope that it has gotten better. When I started this business 30 years ago cakes were either beautiful but inedible or delicious and didn't look like much. Now the combination has improved.

Bonus question: What's your favorite type of cake to eat?

A I love lemon. My ideal cake would be a yellow butter cake with fresh lemon curd and raspberries, but my husband loves chocolate, so if I'm making a cake big enough to alternate tiers, I try to satisfy us both.

For more wedding tips, visit Brides.com.