Traditions of the wedding cake have existed for centuries. How high is the cake? Some traditions stressed that if the newlywed couple could kiss above the cake, then a happy marriage would follow. To this day, couples cut the first slice and serve it to one another as a commitment to provide and nourish each other. Ensure the first bite of your wedding cake is delicious by ordering it from one of these Connecticut bakers.

Sweet Maria’s
159 Manor Ave.
Waterbury, CT 06705
(203) 755-3804

Sweet Maria’s is such a fabulous pastry shop and wedding cake bakery because owner Maria Sanchez keeps up with the latest trends in wedding cakes and attends the best wedding cake shows. The cupcake wedding confection is phasing out and a return to a more simple cake has become very popular. “We still get many orders for traditional wedding cakes, but more and more orders are showing up for the ‘naked’ wedding cake,” says Sanchez. This particular cake features plenty of taste, but no frosting. It’s simply sprinkled with powder sugar. There are luscious fillings, of course, but more and more brides and grooms are thinking about their guests and also looking for healthier options.

Related: Top Spots To Host A Wedding Reception In Connecticut

Del Prete Italian Pastry
1885 Main St.
Bridgeport, CT 06604
(203) 333-6993

Louis Mezzo doesn’t hesitate when asked what the most popular wedding cake is at his bakery. “It’s our Cannoli cake,” he says. Just stepping into this shop will make future brides and grooms swoon. The aroma of the Italian pastries is just a clue to how fabulous the wedding cakes are. “At one time, we only baked two types of wedding cakes – rum cakes and banana nut pound cakes. Today, we bake all kinds of cakes. We even have a woman who specializes in making fondant figurines of the bride and groom for the top of cakes. They’re expensive, but they are special,” said the owner.

Modern Pastry Shop, Inc.
422 Franklin Ave.
Hartford, CT 06114
(860) 296-7628

The latest trend in wedding cakes is not only more simple, but softer in color. That’s what owner Carla Sandelli said about her orders. “There’s a return to simple elegance,” she said. One of her more popular cakes is a white cake with a ricotta/strawberry filling. There are also some requests for fondant pleated and quilted cakes. Texture is a major trend in wedding cakes and Modern Pastry Shop offers plenty of variety for textures. Whether a bride wants to match the decoration on her cake to the design of her wedding dress or wants a lot of ruffles and folds, all is possible here. Butter cream rosettes are back in style as well.

Sugar Bakery
424 Main St.
East Haven, CT 06512
(203) 469-0815

Leave it to the mother/daughter team of Carol Vollono and Brenda DePonte to put their baking skills together and end up with a bakery that draws customers from far and wide. When it comes to wedding cakes, the Sugar Bakery likes to schedule a consultation, as do most bakeries, in order to focus on the specific look of the cake. That’s when the bride and groom can discuss just what flavors and colors they want. This bakery welcomes couples who bring in their wedding invitations to indicate the style they’re looking for and Sugar Bakery welcomes color swatches, too. This bakery’s wedding cake will look as good as it tastes.

Related: Top Spots In Connecticut To Propose

St. Moritz Bakery
383 Greenwich Ave.
Greenwich, CT 06830
(203) 869-2818

The master chefs at St. Moritz Bakery have turned baking the wedding cake into an art. Each delicious confection is uniquely crafted. Philip, who has been baking at this fine bakery since 1980, is the main baker. No matter what he bakes, he loves the challenge. He said, “I love a challenge – this time can I make it taste better, can I make it bigger, can I make it even more beautiful? When I’m challenging myself with something new, I eat, sleep and breathe it until it’s finished – nonstop thinking about the next step and how I want the finished product to look or taste.” Expertise and artistry top these cakes.

Joanne Greco Rochman is the arts editor of The Fairfield County Review, a columnist, critic, feature story writer and English professor. Her work has appeared in The New York Times, The Republican-American and Hersam-Acorn Publications. Her work can be found at