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Why let them eat cake when the breadth of creative wedding dessert options is as thick as a baking book?

Elsewhere in this package of all things matrimonial, you’ll read about a colossal cake-fail saved in the nick of time by a resourceful groom. But cakes may not fit every wedding plan. Perhaps there’s the inclination for a nontraditional sweetener to the connubial feast. Imaginative, whimsical, even playful. We know that riff. It goes a lot like what you see on these four pages. If alterna-cakes are met with a bit of the blues over losing that flashbulb moment of smashing cake in your partner’s face, think of the possibilities unleashed by vibrant hunks of cotton candy and spoons dipped in drippy ice cream.

Photo by Kevin J. Miyazaki/PLATE; food styling by Michael Deuson; set styling by Sissy Lamerton.

Photo by Kevin J. Miyazaki/PLATE; food styling by Michael Deuson; set styling by Sissy Lamerton.

Pie weddings are big business for Bay View’s Honeypie, whose average nuptial order is 25, according to co-owner Valeri Lucks. The 11-inch version – the double-crust pie above has an apple filling; mixed berry features a lattice crust – serves eight to 10 guests. The 6-inch versions, like their larger pastry kin, come in loads of flavors, including (clockwise from top left) whiskey walnut pecan, Door County cherry and lemon chess.

Photo by Kevin J. Miyazaki/PLATE; food styling by Michael Deuson; set styling by Sissy Lamerton.

Photo by Kevin J. Miyazaki/PLATE; food styling by Michael Deuson; set styling by Sissy Lamerton.

Purple Door Ice Cream’s catering arm can send you off into wedded bliss with build-your-own sundaes. Ice cream flavors range from basic (vanilla) to sophisticated (mint quark, brandy old-fashioned). Drape the tops with caramel, chocolate or raspberry sauce, chopped nuts, candy pieces and whipped cream. Dairy to be different.

Photo by Kevin J. Miyazaki/PLATE; food styling by Michael Deuson; set styling by Sissy Lamerton.

Photo by Kevin J. Miyazaki/PLATE; food styling by Michael Deuson; set styling by Sissy Lamerton.

Doughnuts from Cranky Al’s are fried fêtes that don’t require any slicing. The Wauwatosa bakery’s offerings include decorated yeast-raised pastries, filled doughnuts and crullers.

LRêve Patisserie & Cafe will form towers of French macarons in solid colors, polka dots, stripes, and even edible gold and silver. Flavors shown: double chocolate, salted caramel, raspberry, pistachio and raspberry rose.

Cotton candy spun on-site and served on cones, like you’d get at a county fair? Shorewood’s Miss Cupcake can duplicate that experience. More than 30 flavors of spun sugar are available; serving options include tubs, champagne flutes and bags. Bakery owner Ashley Weber, who shudders at the term “run of the mill,” can construct layers of Rice Krispies treats to look like a cake, or serve the cereal treats cut into shapes. You name the flavor addition: peanut butter, chocolate, even Oreos.

Photo by Kevin J. Miyazaki/PLATE; food styling by Michael Deuson; set styling by Sissy Lamerton.

Photo by Kevin J. Miyazaki/PLATE; food styling by Michael Deuson; set styling by Sissy Lamerton.

Dessert tables are the wedding tour de force of C. Adams Bakery, whose arsenal of espousal eats includes “shooters” (such as the mousse, whipped cream and cake creations shown in miniature glassware) and cake balls in carrot, peanut butter cup, red velvet and chocolate flavors.

‘Sweet Beginnings’ appears in Milwaukee Weddings, a brand new addition to the Milwaukee Magazine family.

Find Milwaukee Weddings on newsstands beginning Jan. 4

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