"White chocolate tastes good," says Gady, cake designer and owner of Cakework.  Gady is one of many bakers who have embraced white chocolate as a cake wrap in recent years.  She's known for her prowess as a baker, cake designer, and sculptor - striped wraps are a Gady signature. 

Stripes are right, says Gady, as are polka dots and whatever colors, shapes, or motifs the wedding couple enjoys.  While many brides want cakes that match or complement their wedding colors or flowers, Gady encourages another approach.  "Envision opening the door to the reception and seeing your cake for the first time that day.  What would make you happy?  If it's wild and wacky even though your wedding is black-tie formal - go for it.  A couple's wedding cake should be exciting to them.

Cake designer Cecile Gady of Cakework, San Francisco, shows off her signature striped chocolate wraps on a three-layer wedding cake rendered in shades of olive green and cream.  She wrapped each cake layer with a band of slightly taller choolate, creating a lip in which to nestle and drape roses cut and shaped from striped chocolate.  Don't miss the details - the top of each cake layer is dressed in a different solid color drawn from the palette. 

The famous Tiffany gift box with its robin's egg blue wrap inspired Gady's box cake, each box a three-layer cake precisely wrapped in Tiffany-blue tinted chocolate.  Gady shows off the sculptural quality of white chocolate with wide wavy ribbons, reminiscent of chocolate batter lapping into a pan.  A scattering of chocolate flowers in pale hues gives the cake a natural, fresh look. 

"There's nothing more glamorous than an all-white cake" Gady says.  She circles her four tiers with pleats of ivory chocolate, adorned with chocolate lilies and ribbon...the look is tailored and elegant.

"Wrapped in golden butter-yellow, this cake simply glows on the reception table," Gady says.  The smooth-wrapped cake's luminescence gets a boost from roses and swags shaped from varying shades of butter yellow.