Yes, you can make a wedding cake

By Natasha Pickowicz, The New York Times

Ever scroll through a friend’s wedding registry and feel uninspired by the cavalcade of appliances and trinkets? Consider going rogue and asking the couple if you can give them something major: a wedding cake.

With their vertiginous tiers, sculpted sugar roses and fondant as smooth as clay, professional wedding cakes are engineered to look good for long stretches of time — some even come with a sneaky Styrofoam layer — but they can fall short in flavor. A more personal homemade cake subverts expectations, and can feel less formal in the best possible way: big, exuberant and celebratory.

Toasted Sesame and Citrus Wedding Cake: Baking a tiered wedding cake may seem ambitious, but you can break it down into smaller, more manageable tasks over a few days. In this recipe, everything — the tender chiffon cake layers, the sturdy buttercream, the flavorful citrus compote, the sesame crunch — can b...