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Cakes

New on the Scene: Pie Sisters of Georgetown

Planning a homespun fall wedding? A pie from this new company is the right sweet treat.

By Kathleen Bridges

Cute (and yummy) little "cuppies." Photograph courtesy of the Pie Sisters

Watch out, Georgetown Cupcake: There are some new dessert-slinging sisters on the block—literally. The Pie Sisters of Georgetown—a shop formerly known as O’ B. Sweet—is setting up shop on M Street, Northwest, in November, just one year after it got is start in the owners’ mother’s kitchen in Northern Virginia. Their booming business is proof of something we’ve suspected for awhile: Pie is one of the hot desserts for weddings these days.

And why shouldn’t it be? “Pie is special in the sense that it is part of so many families’ traditions,” says Allison Blakely, who founded Pie Sisters last October with her sisters, Erin and Catherine. “Pie flavors also bring the best of the season to the rest of the celebration.” With favorites such as Classic Apple, Bourbon Chocolate Pecan, and Pumpkin Spice on the menu for autumn, we’re sure to start seeing the Pie Sisters treats pop up on fall-inspired dessert buffets around the area.

But what about the buttercream colors and initialed adornments that make a cupcake or layer cake so customizable? “Every bride wants something special and different,” says Blakely. “We can tailor the decorations specific to each bride’s taste.” The Pie Sisters shop offers custom pastry cut outs (hearts, initials, seasonal decorations) and can add in colors to complement the bride’s theme. For guest favors, it will individually package “cuppies” (mini cup pies) and can personalize the box for the bride.

The Pie Sisters menu changes seasonally, but each flavor offered is available in three sizes: a three-inch cuppie, a seven-inch round, and the classic nine-inch, which comes in a glass pie dish. Five of the season’s most popular flavors are available gluten-free. A cookie menu is also in the works, with classics such as Chunky Chocolate Chip, Oatmeal Raisin, and White Chocolate Macadamia on offer now.

You’ll have to wait until November to visit the first Pie Sisters of Georgetown storefront, but you can find menus and place an order at piesisters.com.

Cakes

Wedding Dessert of the Moment: Whoopsies! Gourmet Whoopie Pies

This New England dessert is becoming a popular wedding treat, thanks to a Virginia company

By Kim Forrest

Other Whoopsies flavors include Cinnamon Toast, Java Jolt, and Limoncello. Photograph by Nicole Copeland for PinkCollarPortrait.com

Recently, we told you about LovePops and mused about cake pops possibly replacing cupcakes as the hot non-cake wedding dessert. Well, looks like we’ve got a little competition going in the form of a cookie/cake combo called the whoopie pie. Locally, they’re sold by a company called Whoopsies! Gourmet Whoopie Pies—the mother-daughter team of Berkeley Gunnell, of Aldie, Virginia, and her mom Marcia Wiggins, who is based in Maine (prime whoopie pie country).

In case you’re not familiar with this treat, it’s a delicious sandwich of cakey cookies and creamy frosting. Whoopsies offers two different sizes­—3-inch standard pies and 2-inch mini—and a variety of flavors, from the Classic (chocolate cake with Madagascar bourbon vanilla bean filling) to a Margarita-inspired confection called the ‘Rita (lemon cakes with lime cream filling). The smaller pies retail for $3 each; the minis are $1.75, but there are discounts for orders of more than 100. Each pie comes individually wrapped, and custom stickers are available for a small fee­—perfect for wedding or bridal shower favors!

Visit Whoopsies’ Web site for more information. Whoopsies’ whoopie pies are also available at the Red Hook Lobster Pound truck (special 4-inch pies).



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Cakes

More Sweet Treats: From S’mores to Macarons, Dessert Stations Are One Great Option

Windows Catering Company specializes in tasty treats that can be customized to the couple’s personalities or the setting

By Kim Forrest

Instead of just choosing one dessert, why not have an array of favorites? All photographs by Holland Photo Arts

Over the past few weeks, we’ve been showing you a variety of additions or alternatives to the traditional wedding cake or cupcakes. Brianna D’Amico, marketing manager at Windows Catering Company, based in Alexandria, showed us even more options in the form of unique dessert stations.

“Dessert stations are fun because they can incorporate different items and can be customized in all sorts of flavors and colors,” she said. “These stations can express the couple’s personalities, the setting, or the time of year—think a gourmet pie bar in the fall or a s’mores station in the summer.”

Other ideas include a milk and cookie station, French macaron bar, and of course, our beloved cake (or cheescake!) pops. We’re also loving WCC’s s’mores on a stick—how cute!

Visit Windows Catering Company’s Web site for even more great ideas.

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Cakes

The New Cupcake: Lovepops

A DC baker creates mini cakes-on-a-stick that make a sweet addition or alternative to wedding cake

By Kim Forrest

Colorful cake pops from Lovepops. Photograph by Michael Shafrir

First came wedding cake, then came cupcakes, now it’s all about cake pops—candy coated orbs of cake on a stick. Inspired by the cake pop trend that’s swept the West Coast, DC’s Omna Bhattacharya created Lovepops, specializing in these little morsels of sweet deliciousness.

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Cakes

Eating the Invitation: A Wedding Cake We Love

Inspired by a couple’s wedding invitation, a McLean cake artist creates a grand and gorgeous confection

By Kim Forrest

The wedding took place at the National Museum of Women in the Arts. Photograph by Greg Gibson

When we see a fabulous cake, like the one pictured above, we’re always curious about what inspired the design. So we tracked down the cake artist, Lara Stuckey of Fluffy Thoughts Cakes, in McLean, to get the inside scoop.

“When the bride came to us, she was unsure of the type of cake design she wanted,” says Stuckey. “At her tasting, I asked her to bring her invitation, color swatches, pictures of her gown, and photos of other cakes she liked. I was immediately drawn to her invitation.”

To create this dramatic cake Stuckey printed the invitation’s design on sugar paper, which was placed on fondant, and added to the bottom of each tier. Pearl white fondant covered the cake, and gumpaste cattelya orchids, edged in Egytptian gold, also adorned the confection.

And in case you’re curious, inside was a white cake featuring three tiers of passion fruit curd and vanilla filling, and one tier each of fresh blackberries, fresh strawberries, and fresh raspberries.

For more information on Stuckey’s cakes, visit Fluffy Thoughts’s Web site.

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