Profile

Gail Watson never intended to make a business out of fancy baking. Sure, her family was in the restaurant trade, but Watson went to art school and worked as a photographer—until the late eighties, when the cakes she made for her mother's catering service took on a life of their own. More than two decades later, she's still blending her kitchen skills with fine-art aesthetics. Whether covered with royal icing, real flowers, or marzipan cherries, Watson's simply elegant wedding cakes have a clean, quiet sophistication. Classic cake flavors like scented lemon and toasted almond balance oomphier tastes such as chocolate chip, espresso, or buttermilk spice. Each can be filled with cappuccino or cannoli cream; raspberry or apricot jam; lemon, tangerine, or blood-orange curd; or chocolate-hazelnut praline. Watson meets with clients and shows a portfolio of her work but always tries to create something unique for each event. Though she doesn't do theme cakes or representational shapes, she does create confections that complement hosts, delight guests, and enliven receptions; she also bakes for bar and bat mitzvahs and other special celebrations. Her custom cookies and wedding favors can be personalized for sweet souvenirs. Prospective clients should plan—and budget—ahead, though: Cakes for about 100 guests easily run into the low four figures. — Nancy Davidson

Industrious and ambitious brides can purchase a complete, you-bake-it Gail Watson cake kit, with meticulous baking and decorating directions, as well as special supplies (hand-holding not included).