There's so much sugar at the Seattle Wedding Show that many bakers can't give away their chocolate butter cream cupcakes and wedges of red velvet cake. "Had enough sweetness yet?," a sample-wielding vendor asked a bride who clearly would have preferred a pickle.
Still, among the barrage of cakes, cookies and pies, a few desserts were definite standouts. Here, highlights of the festival's pastry portion:
A coastal Pacific mash-up from Phinney Ridge's brand new pie shop, the Blue Hawaiian juxtaposes tart blueberries against the tropical flavors of pineapple and coconut. Lest that sound like a very silly pie, be assured it gains gravitas from a crumb crust with a staunch crunch. (Note: The pie pictured above was baked by A La Mode, but it's not of the Blue Hawaiian variety.)
Pink champagne cakes were an unmistakable marker of elegance back in 1960, when Morfey's Cakes opened, and the Lower Queen Anne bakery is still making an excellent version of the gossamery classic. A slice of this cake could win over any summer wedding skeptic.
Carrot cake cookie sandwich with cream cheese filling, Street Treats
Cookies from Street Treats, which operates a mobile bakery, are reassuringly lumpen and off-kilter. These obviously hand-crafted treats are also remarkably delicious: The tender carrot cake has a full-flavored sweetness, seemingly drawn from the brown sugar spectrum.
Pies remain a popular alternative to cakes, a trend that a Shoofly Pie staffer attributes to affordability. But that's too humble an explanation to assign to Shoofly's perfect rhubarb pie, with fresh juices from the sour fruit dampening its buttery, golden crust.