The evolution of the wedding cake has taken these sweet, individualized confections to new heights.

The choice of shape, form, finish, flavor or adornment is bound only by creativity and imagination. Buttercream and fondant will flaunt themselves in ultra-feminine, pastel pinks and sophisticated winter-whites, and long-forgotten, dark chocolate makes a classy comeback as one of the Fall season's favorite choices.

Embellishments will be understated; this is not to say obsolete. Ribbon, both hand-crafted from fondant and right off the spool, has become popular for separating tiers. Mokuba, a New York-based ribbon company, is lending itself as one of the hot stops for designers in all genres.

Other top picks include fresh blossoms, sugarpaste fruit, and faux lace. Yet another option for the bride who wants to add "a little something extra", is to use a finish: A subtle metallic or pearl dust can provide just the right amount of pizzazz. For the ultimate, princess cake, brides can primp the top tier with custom, "sparklicious", Swarovski crystal monograms, hearts, or flowers courtesy of California-based, Very Different Cakes.

Round tiers with smooth edges are some of autumn's most popular unveilings, but for a bride with a less conventional preference when it comes to design, she can opt for hexagonal and square shapes, or a combination of the two. Even whimsical, petal-shaped tiers are commanding attention as some of this year's show stoppers. Regardless, the most important thing to keep in mind when it comes to your wedding cake is to choose an artist whose forte matches your desired style.

Written by Jessica Latimer; Edited by Yanni Tzoumas