PRESTONWOOD COUNTRY CLUB’S Executive Pastry Chef, Todd Richter, makes one thing clear. His goal is to make each bride happy.

Despite more than 20 years of industry experience and reigning as Pastry Chef of the Year in North Carolina — awarded by the statewide chapter of the American Culinary Federation — Richter still attends to each bride’s wants and needs, from style to budget to flavor.

A tall order when you discover that Richter and his talented team (three fulltime assistants and one student intern) bake for 70 weddings a year plus club events and members’ special orders.

Couples to wed at Prestonwood first meet with Richter for a cake tasting. Here they’ll discuss vision, viewpoint and likes and dislikes.

“For couples who don’t have a vision for their cake, I can help them craft one,” said Richter.

While every cake is different, Richter sees trends in style emerge. “Swiss dots, smooth tiers, minimal piping, clean lines and colors to a minimum,” Richter said are popular design elements.

“Fresh  flowers are good for color,” he added. Richter said brides are always excited to find out they can select different  flavors for their individual tiers. Prestonwood offers six cake flavors to pair with mouth-watering fillings such as hazelnut buttercream and strawberry and chocolate mousse.

“Our cakes are never frozen.  They are made that week,” said Richter. “It has to look good and taste good.”

1. HAND-CRAFTED ARTISTRY
Each tier features a unique frosting application which adds depth and intricacy to the overall wedding cake. A diamond cross-hatch pattern on the top tier is followed by horizontal combing on the second tier. All eyes are on the third tier, made up of layered gum paste leaves with individually painted edible gold borders. The fourth tier of piped draping and chocolate buttons anchors the confection. Photo by Azul Photography

2. TIMELESS ELEGANCE
Impressive in size, but simple in adornments, this show-stopping five-tiered buttercream frosted cake is trimmed with rhinestone ribbon and dressed with fresh flowers. The result is a centerpiece that is luxe and elegant, yet balanced with smooth, modern lines. Photo By Dara Blakeley Photography

3. WINTER WONDERLAND
A two-tiered smooth buttercream cake adorned with fondant bows and silver brooches sits atop multi-flavored cupcakes for guests, each decorated with chocolate snowflakes and silver dragées. The first of its kind unveiled at Prestonwood, this approach has the potential to develop into a popular offering following the rise of specialty cupcakes nationwide. Photo by Sweet Life Studios.