Unfrosted wedding cakes make a sweet and showstopping dessert statement.
At Jennifer Musty’s Batter Bakery in San Francisco, the icing on the cake is, well, taking a back seat. Decadent frosted confections are making way for pared-back counterparts featuring fillings of seasonal fruit, soft caramel, decadent cream cheese and classic buttermilk. “We’ve seen people move away from traditional cakes towards rustic, fun-loving desserts that express the personalities of the couples,” says the accountant-turned-baker, who debuted her FiDi kiosk in 2009 and a brick-and-mortar spot in 2011. “The naked cakes align well with this less-formal, more playful and personal wedding style.” Known for infusing baked goods with outside-the-box flavor combinations, Musty is just one of the drivers behind this natural take on wedding sweets, which she favors in part not only for the frosting-to-cake ratio but also for the ability to highlight fresh fruit—a staple in her kitchen. “We source all of our produce from local farmers,” she says, “so I love to showcase it rather than hide it inside!” 2127 Polk St., S.F., 415-674-1069; batterbakery.com.
Written and edited by Lesley McKenzie.