Foodstuff

I still remember the nightmare of my wedding cake. We searched unsuccessfully for a year for someone to make the layers from a white-chocolate batter. We had to settle, instead, for a white cake with white icing. When the big day finally came, the cake didn't live up to it...

By Jen Karetnick

April 23, 1998

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I still remember the nightmare of my wedding cake. We searched unsuccessfully for a year for someone to make the layers from a white-chocolate batter. We had to settle, instead, for a white cake with white icing. When the big day finally came, the cake didn't live up to it. Not only did the tiers lean alarmingly toward the floor, but the baker had iced it with the wrong design. Brides and grooms have enough to worry about without wondering if their cake is going to make it to the end of the reception. That's where Susie Stallings of Susie's Scrumptious Sweets (954-476-0476) enters the picture. Her occasion cakes are exceptionally beautiful -- they've looked like gifts, flower baskets, even bassinets -- and unquestionably delicious. Don't believe me? The company doesn't have a retail store, because the cakes are made to order, but Stallings offers complimentary cake-tasting every Saturday at a shop called Fields of Flowers (5101 S. University Drive, Davie, 954-680-6888). She even bakes a white-chocolate cake with raspberry filling and offers espresso to wash it down. But these goodies are so rich, you may want to consider bringing a carton of milk.

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Jen Karetnick is an award-winning dining critic, food-travel writer, and author of the books Ice Cube Tray Recipes, Mango, and The 500 Hidden Secrets of Miami.

Contact: Jen Karetnick