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.
Tip: When mixing different flavors, try opting for a "naked"-style cake (one without a final coat of icing) so that your guests can see what they're getting into.
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.
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 dress up your dessert of choice by giving each a drizzle of something colorful.
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 Milk Bar's own wonderfully gooey and decadent creation.