Don't say "I do" to a cake baker until you read through our guide to some of the city's best.

Brides: Whether you have a serious sweet tooth or just really want to wow your guests, you're in luck. Several talented wedding-cake bakers call Columbus and its 'burbs home, all with their own unique eye for design (not to mention flavor options). Although there are more talented wedding-confection crafters than we can name here, we've highlighted 10 of the city's best.

Bella Luna Cakes & Confections Christina Pisanelli Jones

How long have you been in the business?

I've been baking for about 20 years, and Bella Luna is going on its 11th year. I went to culinary school in California, and while I was there I worked in some bake shops and started getting into more rustic desserts. Then it was time for me to come home, and I thought I could open a bakery-which is usually not a really lucrative proposition-or do wedding cakes! This is perfect for me because I've always been looking for a creative outlet.

For what are you known?

I think what sets me apart is my training; I'm a classically trained pastry chef, I use the finest ingredients and everything's made from scratch. Lately I've been doing rustic, more organic cakes, and I really enjoy that. I love doing cakes that have an intricate treatment to them, and I love doing teeny-tiny detail work. Everybody wants their wedding to be special and unique, and I work hard to give that to people.

Signature flavors?

Everyone seems to love my orange truffle cake and almond-amaretto cake. I like the idea of creating flavor combinations that are recognizable but made in a quality that stands out. What are your lifelong favorites? Most of those sweets translate to cake flavors.

On the budget spectrum, where do you fall?

I'm just a hair above average, but it really depends on the bride. If you have a budget, we can help you get what you want. There's almost always a way.

Who is your typical bride?

A lot of my brides have been referred by someone who has worked with me, and they're looking for my level of experience. And the flavors and the quality … that wins people over in the end.

The most outrageous request you've ever had?

Most people want to stick with something classic for their wedding day, but I have had some fun requests, some cakes that have really nice memories attached to them.

The best cake you ever made was … It's too hard to pick a favorite! It's usually the one I'm working on at the moment.

Cakes Creatively by Crystal Crystal Alward

How long have you been in the business?

I've been in business for nine years. My grandma used to bake with me when I was little. As I got older, I wanted to be in the wedding industry … actually as a photographer! I stumbled into cakes through a friend of mine. I thought it would be fun and took some classes in Chicago, and it just grew from there.

For what are you known?

I would say we're most known for letting couples have a choice. They go to some other places, and they're limited in what they can offer to their guests. I don't charge extra for additional flavors … couples can have as many as they want. I have a lot of brides who do cake pops or cookies as the favors, and we've even done some tiered cheesecakes that look like regular wedding cakes. We specialize each cake to each couple.

Signature flavors?

Our most popular specialty flavors are the fudgy chocolate and the white-chocolate raspberry. But a lot of people like going with a super-seasonal flavor. My favorite, too, changes with the season. Right now I'm stuck on the chocolate peanut butter.

On the budget spectrum, where do you fall?

I would say we're about average and maybe even below average. We're a home-based business, so our overhead is low. I work out of the home. We now have two kitchens here!

Who is your typical bride?

Half of my brides are most concerned with flavor, and the other half with design. We try to cater to what each bride wants. Some want a very simple buttercream design, and some want to go very elaborate with fondant and embellishments.

The most outrageous request you've ever had?

We made a cake that looked like an over-easy egg. Almost all of the groom cakes have a really funny inside joke associated with them, so we get some fun requests for those.

The best cake you ever made was … There's nothing better than trying something completely new and having it turn out just awesome.

Cakes by Cecile Cecile Small

How long have you been in the business?

I started my business here in Worthington about 13 years ago.

For what are you known?

I'm from the Philippines, where cakes are typically very light, so I suppose I'm known for that. When I introduce a client to my cakes, the uniqueness of the flavors is what they love. They want to give their guests something different.

Signature flavors?

White chocolate is my most popular cake, followed by chocolate, red velvet and mango. But the white chocolate is really the best.

On the budget spectrum, where do you fall?

I think I have a very good price; I don't want to charge too much. But I do charge a little extra for special fillings and flavors.

Who is your typical bride?

Usually my bride knows what she's looking for from a design standpoint, and she'll come in with pictures. I don't do crazy designs and icing work, and I'll let the brides know that! But nice and elegant I can do.

The best cake you ever made was … I love all of my cakes!

Capital City Cakes Sue Baisden

How long have you been in the business?

We've had the shop since 2009. I'd been baking for about 30 years, and I worked for a local bakery. I made a lot of cakes at home before, too!

What's so special about creating wedding cakes?

The wedding day is the biggest day of your life. And I like being a part of that day. When [brides] pick up their cakes and they're smiling and happy and almost crying … that gives me a sense of accomplishment. And it's great to be a part of so many special days.

For what are you known?

I'd say we're most known for our wedding cakes and our sculpted cakes. We like doing the filigree on the side and the sparkly cakes with a little bit of bling. I also love doing the topsy-turvy cakes. We get a lot of those. And the couture cakes that match the bride's dress-those are a lot of fun.

Signature flavors?

Our best cake is our chocolate and peanut butter. Of course, that's very popular in Central Ohio. That's everyone's favorite!

On the budget spectrum, where do you fall?

I think we're pretty average. When we first meet, we give each customer a quote. And often they'll come back and say that we provided the most value for their dollar.

Who is your typical bride?

Brides who are concerned about cost. The wedding industry is just so expensive. Our brides are also looking for something that's going to be a showpiece and a centerpiece and something that tastes as good as it looks. They want [a cake] that will be as stunning as they are in the photos … something with a "wow" factor.

The most outrageous request you've ever had?

We did an upside-down wedding cake once. The bride's theme was "exclamation point," and the cake looked like one. There was a small ball on the bottom of the cake and then 6-inch to 14-inch tiers.

The best cake you ever made was … One of my favorite cakes was a wedding cake we did for my daughter's best friend's wedding. It had 10 or 12 tiers.

La Petite Fleur Jan Kish

How long have you been in the business?

Professionally, about 34 years. My entire family has a background in something medical, but all of us are a bit artistic, too. Being exposed to gourmet food as a child, though … that led to my passion for artistry in the kitchen. I think my first stab at baking was a pie for a bake sale.

What's so special about creating wedding cakes?

It's the pinnacle of cakes. It's the ultimate. There's more at stake. You get this one shot. You're aiming for, and the bride is hoping for, perfection.

For what are you known?

My goal is always a cake that looks and tastes great. You know, we eat with our eyes first, but there's nothing worse than eyeing something that looks great yet doesn't taste good. There has to be that follow-up. We do all-custom work, and I've even had a pan designed and patented. I also ship all over the U.S., and I sabre. (For a fee, Kish will attend your wedding and open a bottle of Perrier Jouet Champagne with her Christofle sabre.)

Signature flavors?

We have so many! One of the most popular is the White Swan cake with English lemon curd, vanilla buttercream and raspberry reduction. Other popular cakes include the Key Lime Margarita, Banbury Rose (inspired by my days at Oxford) and Limoncello.

On the budget spectrum, where do you fall?

We're everywhere from $4.50 per slice to $45 per slice. It all depends on the cake and the extras. (There are 20 interior options.) Some ingredients are just more expensive.

Who is your typical bride?

Our work combines multiple disciplines: art, sculpture, geometry, thinking outside the box … it's art-meets-culinary. And that's what brides look to us for. We have all of these elements, and our clients are aware of that.

The best cake you ever made was … I've done a lot of cakes that I'm proud of. I once did a white vintage Ferrari. I did an elaborate James Bond casino scene for a 60th birthday party. I made a Formula One racecar, a moose for a groom's cake at the Darby House and an anatomically correct heart. But an orange-hued Limoges cake that I made for Victoria magazine was very special. I once purchased a Limoges for my mother when I was in Paris, and that cake means the most because of that connection to her.

Kittie's Cakes Mollie and Kelly Fankhauser

How long have you been in the business?

We started the business in September 2011 and opened the German Village storefront in April 2013.

For what are you known?

A lot of what we do is creating the "wow" factor through the desserts. It's about a shared experience with the bride and groom, who have had that experience with our cakes and then want to share that with their guests.

Signature flavors?

We are known for really great-tasting cake. I think that our customers come for that, first and foremost. Some of our flavors can be a little crazy, but many of them bring people back to something familiar, something nostalgic. One of our most popular flavors is the white lavender cake. It has a really nice lavender flavor that's not overpowering … it's very subtle. Our chocolate chip cake is made with potato chips … it's that sweet-and-salty combo that people really like, and it offers something unexpected.

On the budget spectrum, where do you fall?

We can get away with anything as small as one mini cupcake per guest. (Miniature cupcakes are $2.25 each.) But typically, I suggest couples spend between $4.40 and $5.50 per guest. That includes delivery, setup, display pieces and the cakes.

Who is your typical bride?

We may not customize the cakes, but our customers are familiar with us and with our quality and the consistency of our taste. They come to us to provide a unique experience for their guests.

The most outrageous request you've ever had?

We don't get outrageous requests because we don't do custom orders; our customers know what we specialize in, and typically they just come in and know that our product is going to be great. But we did a campfire-themed wedding recently, and we made 150 oatmeal-cream whoopee pies and an individual cake in the s'more flavor.

Le Gateau Sue Larson

How long have you been in the business?

About 27 years. My background is in art and design; I did set and prop design and lighting at Cedarville University, plus their advertising work. But I had always baked and, after a year in Spain with my husband, I came back and took a couple of cake-decorating classes. And I decided to start a business. There were very few people making cakes from scratch back then, and this just took off. My first year, I did 30 weddings. In the second year, I did 150. I always try to keep learning. Recently I've taken bread-baking and pizza-making courses. I made my husband build me a wood-burning pizza oven, and now I teach pizza-making at home, too!

For what are you known?

Beyond the decorating, it's all about the taste. I use-and I respect-the best ingredients. Everything is baked from scratch to get the most flavor. I use ingredients that are hard to find these days, like Iranian pistachios. They're embargoed, but thankfully I bought about 10 bags before that happened, and they're currently frozen. California pistachios just don't cut it for the cakes I'm making. I'm also a traditionalist; I don't like cupcakes and cake pops for a wedding. I also do a lot of pulled sugar, which very few people in town do. It's difficult and it's delicate, but I've learned to work with it.

Signature flavors?

My Italian cream cake, made with fresh raspberries, white buttercream and chocolate ganache, is a top seller. That cake is made with whole-fat buttermilk, cream, butter. Nothing I do is low-fat. As far as trends go, this year everything is about lace, and we do a lot of dress duplication on the cakes … a lot of lace detailing.

Who is your typical bride?

I have tremendous repeat business. I often make cakes for the daughters of previous brides ... women that I did cakes for years ago. Despite the fact that there are so many businesses in town now, I still get a lot of business because of the quality of my cakes.

The best cake you ever made was … It's really the one you're working on. You always want the one you're working on to be the best one. You're only as good as your last cake, and I try to remember that.

Sauer Cakes Michelle Sauer

How long have you been in the business?

This year is my 10-year anniversary! I started baking as a child with my grandmother and then, when I decided to leave my law firm to stay at home with my kids, I did a couple cakes here and there. That turned into the business.

For what are you known?

What I'm known for the most is trying to take the bride's vision and to turn that into a cake-to best represent the couple. There's a back-and-forth discussion about what she envisions.

Signature flavors?

Because of location, the buckeye flavor is incredibly popular. One of our favorite chocolate cakes is the chocolate and Guinness cake with a chocolate buttercream icing and Jameson-flavored ganache. We also do a lot of white almond cakes for couples that like to keep with tradition.

On the budget spectrum, where do you fall?

I'm a little higher than average.

Who is your typical bride?

The brides who come to me are concerned with a combination of taste and design. Sometimes a bride will choose a baker based on just a design (and pay extra for it) while ignoring the flavor. We were recently complimented by a large catering company in town that our cakes both look and taste great. A lot of the time, it's one or the other. We work very hard to maintain that level of quality.

The most outrageous request you've ever had?

About three years ago, I did a hexagon-shaped cake with a different decorative element on every panel. Each panel represented the couple in some form or fashion. It was very eclectic.

Sugar is Sweet Cakes Amanda Field

How long have you been in the business?

I have had my business for almost three years, but I've been making cakes for almost 10 years. I do everything out of my house.

What's so special about creating wedding cakes?

Some people don't really use the cake as the showstopper, but others are super traditional and are passionate about how the cake looks and where it's placed at the reception.

For what are you known?

I send out a questionnaire to each client to get to know them and their wedding … their flower colors, the venue details, the dress. Then together we make a very unique, custom cake. I bake it, decorate it and deliver it. I execute it from start to finish.

Signature flavors?

I don't have specific, matched-up flavors. When a client comes in for a tasting, I have multiple flavors of icings and cakes to sample, and they get to choose what they like.

On the budget spectrum, where do you fall?

About average.

Who is your typical bride?

My clients are looking for both design and taste.

The most outrageous request you've ever had?

I've never had anything too ridiculous, but recently I did a his-and-hers wedding cake that had one side decorated for him and one side for her. It was unique, but it still looked like a wedding cake.

The best cake you ever made was … Last year for an Indian wedding, I did a huge dessert display-it included three 8-foot tables with crystal platforms and beautiful desserts. I still love that one. I like doing different things like that.

The Suisse Shop Stephany Kitchen

How long have you been in the business?

The Suisse Shop was on Busch Boulevard for about 20 years before the last owner bought the bakery and moved it to where we are now on Polaris Parkway. The bakery has been in operation for a little over 30 years.

For what are you known?

We don't typically do fondant cakes, and that's really what sets us apart. The cakes look like they're made with fondant because our designers are able to get them so smooth … but it's really just technique. We also make everything from scratch at one location, our chocolates and marmalades are all imported from Europe, nothing is frozen and we don't make anything with trans fats.

Signature flavors?

One of our signature cakes has a dense almond flavor-we call it the Suisse Almond cake. It's flavored with an almond paste, which has a fuller flavor than almond cake made with an extract. Our White Chocolate Empress cake is very popular, too. We melt white chocolate into the cake, and it's paired with seedless raspberry marmalade from Europe.

On the budget spectrum, where do you fall?

We're pretty average, about $4.50 a slice.

Who is your typical bride?

The brides who come to our bakery are looking for high quality and great flavor. Of course our decoration is great, too, but it's the quality of the product and the taste of the cake that our brides are really looking for.

The most outrageous request you've ever had?

We've done upside-down cakes with the smallest tier on the bottom.

The best cake you ever made was … What really gets me excited are the three-dimensional cakes. We do a handful of fun cakes for grooms … for probably a quarter of our weddings. We've done a Jack Daniels bottle, the OSU Horseshoe and a fire truck for a groom who is a firefighter.