Summer Fruit & Berry Wedding Cakes

When the orchards are bursting with summer produce, why not add some fruit to your wedding cake?

Blueberry & Cream

Much like strawberry shortcake, this simple fruit and cream wedding cake is a delectable conclusion to a summer wedding day. Each sponge cake layer is topped with whipped cream, blueberries and a light dusting of powdered sugar. Just remember that whenever you have a dessert with whipped cream or delicate frosting, that you keep it out of the heat at a summer wedding.

Lemon & Raspberry

When searching for berry wedding cakes, look for tried and true flavor combos. Lemon and raspberry complement each other well. Rather than using a heavier buttercream, this cake calls for a meringue frosting to bring out the delicate taste of the raspberries.

Strawberry Shortcake

Desserts do not get more summery than classic strawberry shortcake. This wedding-ready version uses sponge cake instead of scones or biscuits to hold layers of fluffy whipped cream.

Blueberry & Lavender

A sweet blueberry filling is sandwiched between three layers of lavender cake underneath this dessert’s watercolor-inspired swirls of buttercream frosting. Wouldn’t this be a fantastic choice for a cutting cake?

Cherries & Cream

Like a trifle surrounded by ladyfingers, Cherry Charlotte is such a special dessert. End the evening with slices of this dessert and red wine or coffee.

Strawberry & Rhubarb

A mousse cake like this one is better for indoor summer receptions because of its delicate texture. The cool pattern on top is created with thin slices of pretty rhubarb.

Plum & Blueberry

Rustic wedding? If you are planning a dessert table filled with pies and tarts, you might want to add this simple charmer to the list. Featuring dark plums and blueberries, this upside down cake is easy to serve.

Lemon & Lime

Brides that appreciate a great margarita will love this fruity summer wedding cake. A citrus layer cake topped with a tequila lime frosting, this tasty baked good would be right at home at any warm-weather wedding.

Raspberry & Champagne

Searching for a showstopping bridal shower dessert? Use a Victorian tradition of “cake pulls” inside of a raspberry champagne cake. Fortune telling charms are attached to ribbons. Each guest selects their ribbon and the corresponding charm is revealed when the cake is cut.

Blueberry & Ginger

Angel food cake is a favorite nostalgic dessert, and is used especially at vintage and retro events. Give this lovely cake a splash of extra flavor with a blueberry ginger compote.

Blackberry & Chocolate

Want a more traditional wedding cake? Berry wedding cakes can also be moody and glam. This stunning woodland wonderland-themed cake features handfuls of blackberries dotting layers of chocolate buttercream.

Fig & Blackberry

This luxurious topper is a beautiful combination of figs and blackberries, all with a drizzling of decadent chocolate sauce.


Images courtesy Paul Thompson/Getty Images & Special Collections/Michigan State University Libraries

A treat from our archives for Election Day – did you know that American suffragettes funded their cause by publishing cookbooks?

“These books were the descendants of the post-Civil War charity cookbooks,” writes Nina Martyris, “published to raise funds for war victims and church-related issues.”

The suffrage cookbooks came garnished with propaganda for the Great Cause: the fight for getting women the right to vote. Recipes ranged from basic guidelines on brewing tea and boiling rice, to epicurean ones for Almond Parfait and the ever-popular Lady Baltimore Cake, a layered Southern confection draped in boiled meringue frosting. Occasionally, there was a startling entry, such as that for Emergency Salad: one-tenth onion and nine-tenths apple with any salad dressing. But the bulk comprised a soothing flow of soups, gravies, breads, roasts, pies, omelets, salads, pickles and puddings.

Check out the story here!

– Petra

Rose meringues, anyone? With some neighborhood-foraged roses and jasmine. Recipe modified from Boulder Locavore.

Preheat oven to 350 and line 1 cookie tray with parchment paper, or lightly oil. Beat 1 egg white with an electric mixer until foamy, about a minute. Add in ¼ tsp. cream of tartar, 1/3 cup fine sugar, ¼ tsp. rose water or extract, and 2 tsp. fresh beet juice (I simply grate a bit of beet into a bowl and let it soak for 5-10 minutes in a small amount of pure water—strain out beet and use remaining liquid as food coloring). Whip until stiff peaks form. Spoon meringue into a frosting bag, or be super crafty like me and use a ziplock bag—just cut a small opening into one bottom corner and close the bag once it’s filled. Squeeze out small dollops of meringue onto the cookie sheet in whatever design you like. Turn off the oven and place meringues inside. Leave for 2 hours, or until they’re to your desired level of crispness. Enjoy!


Sharing the Joy of Baking with @shivesh17

For more photos of desserts made by Shivesh, follow @shivesh17 on Instagram.

Three years ago, Shivesh Bhatia (@shivesh17) encountered the works of Swedish photographer and baker Linda Lomelino (@linda_lomelino) and fell in love with the idea of baking. “For me, baking is like meditation,” says Shivesh, who is a political science major from New Delhi. “Creaming the sugar with butter, whisking the flour with baking powder, playing with chocolate and fruits, layering and frosting the cake, decorating it and finally digging into it — the entire process is so much fun.”

Shivesh spends hours looking through dessert recipes and then tries them out himself. Styling and photographing his creations have also become an important part of his baking, and sharing his work online has opened him up to a community full of people who appreciate his talent and inspire him in return. From cupcakes with meringue frostings to berry pies to apple galettes, Shivesh works his wonders in the kitchen, while always keeping the focus on having fun. “I believe in creating incredible desserts from simple techniques and basic ingredients,” says Shivesh. “If you invest your love in what you are baking, nothing can go wrong.”