Let Them Eat Wedding Cake

When it comes to dessert, four Home bakeries are top tier.

Photography by Erika Pino—Styled by Adrea Cabrera

1. Country Chic

Cake Delight

Fatema Nuruddin, owner of Cake Delight, fell in love with cake making while watching the Food Network, thinking, I want to do that! One day, I’ll have my own shop. Today, the self-taught baker owns two cake shops in Livermore: Cake Delight’s retail location, which opened in September, and her decade-old custom shop, which turns out gorgeous wedding cakes for couples.


01 The Look

The white buttercream is styled in a horizontal texturing for a perfect backdrop to customize with fresh flowers, burlap, and ribbon.

02 Best For

An outdoor country wedding.

03 Take a Bite

The Oreo cake is a popular choice, but red velvet with cream cheese filling adds a pop of color and a delicious surprise.


147 N. Livermore Ave., Ste. B, Livermore, (925) 373-7786, .


Photography by Erika Pino—Styled by Adrea Cabrera

2. Classic Elegance

Le Gâteau Elégant

Owner Karen Del Bonta learned the cake trade as a hands-on apprentice. “We had really fancy bakeries in Marin, and my first job was in a French-style bakery. The owner wanted to train me hands-on,” she says. Today, 34 years later, Del Bonta still works with her hands: From baking to decorating, she sees the whole thing through. “I love doing wedding cakes. Making a cake specially for a couple—it becomes so personal.”


01 The Look

Frosted in a blush French meringue buttercream and finished with buttercream rosettes, fresh flowers, Swiss dots, and lattice heart designs, this cake makes quite a splash with its Swarovski crystal bling.

02 Best For

An elegant country club wedding.

03 Take a Bite

Swedish princess cake and Frangelico truffle cake provide a sweet and nutty flavor, balancing out the buttercream.


1479 Newell Ave., Walnut Creek, (925) 937-2253, .


Photography by Erika Pino—Styled by Adrea Cabrera

3. Pure Gold

Katrina Rozelle Pastries and Desserts

After graduating from the California Culinary Academy and working as a pastry chef at Délices in Walnut Creek, Katrina Rozelle opened her first outpost on Oakland’s College Avenue in 1987. “When I was a teenager, I was captivated by cooking magazines and usually tried to replicate what was on the cover. Shortly after I met my husband, he saw my work and immediately knew that I should have my own shop,” says Rozelle. It’s her Alamo shop—about to celebrate its 25th year—that does the heavy lifting. Every cake, cookie, and pastry is made in Alamo. With flavors like “Obsession” and “Mocha Madness,” Rozelle has become an Home favorite for occasions that require a sweet treat.


01 The Look

This cake is all about clean lines: Smooth ivory fondant with a delicate pearl-accented base and the middle tier wrapped in 23-karat gold leaf draw the eye, punctuated by a handmade peony for added flair.

02 Best For

A modern wedding with crisp decor.

03 Take a bite

Devil’s food cake is the star here, layered with chocolate mousse and raspberries for the top two tiers, while the base holds a slightly mellower milk chocolate–hazelnut mousse.


215 Alamo Plaza, Ste. B, Alamo, (925) 837-6337; 5931 College Ave., Oakland, (510) 655-3209, .


Photography by Erika Pino—Styled by Adrea Cabrera

4. Sweet Silk

Primrose Bakery

When the former owner of Primrose Bakery decided to hang up his apron last year, Jesse and Jessica Eiland thanked their lucky stars. “When we got married six years ago, we decided we wanted to own a bakery. This was a dream come true,” says Jesse. The couple moved the business from Castro Valley to Pleasanton, and added sugar-free, gluten-free, and vegan cakes. While Jessica does the mi and baking (she’s been in the biz 25 years), Jesse manages the books—and dabbles in cake decor (he hand-folded those fondant roses).


01 The look

Draped in Swiss fondant, covered in edible hand-sculpted roses, and finished with edible pearlescent paint, this tiered princess cake lives up to its royal name.

02 Best For

A classic fairytale wedding.

03 Take a Bite

French génoise  sponge cake filled with Bavarian cream and a thin ribbon of seedless raspberry jam make up the top and bottom tiers, while the middle tier is filled with white chocolate mousse and fresh raspberries.


350 Main St., Ste. D, Pleasanton, (925) 249-1261, .