PATRONIZE THE CAKE BOSS
In 2015, Alexis West left behind a retail job that didn’t yield much satisfaction to one that overwhelmingly does, in the aptly named, Grafton-based dessert business YIELD BAKEHOUSE. West – whose “training” consists of observing and absorbing her mom’s and grandmother’s skills and watching Youtube baking videos – says her recent clients are opting for traditional (“pretty, elegant”) cakes or dessert bars of smaller-size creations. West – who did indeed make her own dessert (mini cupcakes) for her big day – shared some intel from the wedding dessert trenches:
COMFORT IS TRENDING:
Brides are loving nostalgic desserts, like chocolate chip cookies and fruit pies.
“NAKED” MAKES A SIMPLE STATEMENT: This tiered cake – devoid of the outer application of frosting – lends itself to rustic, casual nuptials. These cakes look “especially pretty with gold leafing and cake toppers,” says West.
HAND-PAINTING PUTS THE EMPHASIS ON COLOR: Especially a watercolor effect. “I absolutely adore it!” she says of the airy, translucent, variegated look. yieldbakehouse.com