Bored of the same-old same-old fondant and rosette wedding cakes? How about a donut tower, or a French croquembouche, instead?
Click through the slideshow below to see a compilation of yum-worthy cakes and tips from the bakers themselves.
Sweet Smorgasbord by Momofuku Milk Bar
Tip: When mixing different flavors, try opting for <a href="http://www.momofuku.com/" target="_hplink">a "naked"-style cake</a> (one without a final coat of icing) so that your guests can see what they're getting into.
A Cultural Spin by Almondine Bakery
What it is: Almondine's traditional Croquembouche, a French dessert originally served at weddings and other religious ceremonies, boasts a towering peak of profiteroles (round, cream-filled pasteries), an all-over coat of crunchy caramel, and a dramatic swirl of spun sugar.
The DIY by Maggie Ruggiero, Food Stylist
Tip: If you're looking to pinch a penny or two, pile your favorite palm-sized treat high! Height instantly adds a sense of specialness and formality. Further <a href="http://maggieruggiero.com/" target="_hplink">dress up your dessert</a> of choice by giving each a drizzle of something colorful.
Throwback Flavors by Momofuku Milk Bar
Tip: When thinking about your cake, keep the flavors you love outside of every wedding cake you've ever tasted part of the conversation, too. Malted chocolate milkshakes and fudgy brownies inspired <a href="http://www.momofuku.com/" target="_hplink">Milk Bar's</a> own wonderfully gooey and decadent creation.