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FEBRU ARY
And judging by the win-
ners in the 1996 Domaine
Carneros Sparkling Wine Wed-
ding Cake Contest in Napa,
Calif., whimsy can define a
wedding cake as well.
Mike McCarey of Amazing
Cakes in Redmond, Wash.,
won the grand prize for his
"King Kong & Fay Wray Cake,"
a banana caramel cake replicat-
ed to look like New York's
Chrysler Building, with a
chocolate King Kong scaling
the building while grasping Fay
Wray in his hand.
Richard Ruskell of the
Phoenician Hotel in Scottsdale,
Ariz., won first prize in the
celebrity category for his "Dr.
Jekyll and Mrs. Hyde" entry, a
double-tower wedding cake
consisting of four black and
white oval-shape tiers inter-
twined in a ying-yang pattern,
each side decorated with gum
paste flowers and Mexican
paste stencil.
Mrs. Hyde's cake was dark
chocolate with chocolate mas-
carpone and fresh raspberries;
Dr. Jekyll's was a white butter
cake with vanilla mascarpone
and fresh raspberries.
But what about the indi-
vidualist couple who doesn't
want a wedding cake at all?
Krasne has an idea.
"Some people just don't
want a wedding cake. They
could maybe have a cake that
says, 'This is our wedding day,'
but it isn't about being a wed-
ding cake structure. They
could instead have little petite
desserts, extremely beautiful
little treats," she said. "I like
that idea for about 50 guests,
but not for big crowds or it
starts to look like a buffet. But
for 50 to even 75, around a big
gorgeous dining table, it really
works."
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