Note: This wedding cake was created by Chef Mendy of CakesByThePound.com.

Gabriel Vidauri (CakesbythePound’s Operations Manager) wrote that the wedding dress cake featured below was inspired by 3 wedding dress designs. The bottom layer takes the ruffles from a wedding dress skirt (each ruffle Chef Mendy meticulously made herself), the second level is ribbons from a wedding dress top, while the top has the design of a sheer overlay, the cake is topped with sugar magnolia flowers. All of the designs are made of sugar.

The ruffles does indeed look amazingly real. We can only imagine the number of hours spent in creating this 3-tier wonder.

Photo used with permission from CakesByThePound.com

Note: The featured groom’s cake was made by Chef Mendy of CakesbythePound.com.

Crabs cooked in garlic and butter..mmmnnnnn. This cake is edible but it’s not made of crabs. Chef Mendy said the groom was from Maryland and his wife wanted to get him something that reminded him of home. So she created a crab pot cake.

Everything we see are edible, except the board. The crab pot cake is made of layered vanilla butter cake and chocolate buttermilk cake with Godiva white chocolate, French buttercream, chocolate ganache, and VanGogh espresso vodka.

Photo with permission from CakesbythePound.

Note: This groom’s cake was made by Chef Mendy of  CakesbythePound.com.

This cake was done by Chef Mendy for an Atari video game fanatic. Anybody following Atari will immediately identify it as the classic Atari 2600 game console that was released in 1977. It was packed with 1 cartridge game, usually the PacMan, thus the familiar happy chomper decorates the board.

The console is made of chocolate blackout cake with milk chocolate coffee mousse, Espresso VanGogh ganache and Valrhona chocolate crunchy pearls.

Photo with permission from CakesbythePound.

For comparison, here’s a picture of the unedible one…

Note: the featured groom’s cake was made by Chef Mendy of CakesbythePound.com.

For rock n’ roll fanatics, it’s easy to spot what this groom’s cake is about. Chef Mendy created it for a Rolling Stone’s fan. She says it’s their Chocolate Blackout Cake, made with Starbucks coffee and Valhrona chocolate (the chocolate company is in a wine-making town in France) and iced with Godiva white chocolate, french butter cream, and chocolate ganache.

The cake was then covered in chocolate fondant and decorated with the Rolling Stone’s trademark lips and tongue.

Gabriel, Chef Mendy’s partner, left a comment clarifying that the Rolling Stones’ iconic lips and tongue is the cake itself. It is set on a fondant-covered board.

Our apologies for mistaking the base as the cake, but, looking at the picture, it does look delicious too.

Photo by: CakesbythePound.com

Chef Mendy and Gabriel Vidauri of CakesByThePound.com sent over a picture of a croquembouche. Don’t twist your tounge on that yet. We have to do a bit of digging to know what it is and how it’s pronounced too.

Wikipedia says a croquembouche or croquenbouche [kroh-kuhm-BOOSH] is “a French dessert, a kind of pièce montée often served at weddings. It is a high cone of profiteroles (choux filled with pastry cream) bound with caramel, and usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons.”  Crunch-in-the-mouth in plain English.

Chef Mendy’s take on a classic croquembouche dessert recipe is place the sweet and crunchy tower atop a cake pedestal for a unique wedding cake. Described in her own words…

“This is a French Wedding cake, croquembouche, sitting on top of a chocolate buttermilk cake with Van Gogh espresso ganache, and Godiva white chocolate French buttercream. Decorations are chocolate roses and orchids.”

Ahhh, Godiva white chocolate, I can already feel my blood pressure rising.  With tendrils of spun sugar draped around it and white bells and doves for decorations, it will fit perfectly among chirstmas wedding themed cakes too.

Our thanks to Cakes by the Pound for the photo.

Gabriel Vidauri, operations manager of cakesbythepound.com, has sent us photo of one of the latest creations by Chef Mendy K. Pound. He described it as, ” a chiffon cake with vanilla pastry cream as a filling and berries. The outside is has sugar roses.”

We assume the pretty lady posing with the cake is the bride. The laptop in front of her is NOT real. It is the groom’s cake. Gabriel described it as “chocolate buttermilk  covered in fondant.“

The people behind CakesByThePound are real nice and they serve the Los Angeles area.

Here’s a wedding cake that sticks with tradition, white with lacy trim. It’s topped by vintage-looking blue and gold roses hand-molded out of marzipan. Yummy butter cream inside.

Photo with permission from Mendy of CakesbythePound.

An ivory cake with is simply perfect for a traditional wedding. Chef Mendy embellished this one with sugar pink flowers and crystals. They look like trailing strands of pearls.

Photo with permission by Cakes by the Pound.

Chef Mendy created this 4-layer chocolate and cream cake with delicate lacy borders. It’s topped and accented by white Calla Lillies. The flower represents majestic beauty and is a symbol of purity. Cakes with this motif are said to be just right for spring or Easter weddings but who cares? Beautiful wedding cakes are perfect the whole year round.

Photo with permission from CakesbythePound.