We've decided not to have wedding cake at our wedding, something we're actually both very excited about.

I actually am a closet cake fanatic, but am very picky, and since I'm not a baker, I usually end up purchasing cake somewhere if I really want one (which is about twice a year).

Undoubtedly, my favorite comes from Simma's Bakery, 817 N. 68th St., which has a cheesecake with raspberry filling and a chocolate ganache icing that could potentially bring me to my knees.

Last year for Scott's birthday, I went to Rich's Cakes, 4353 S. 27th St., in pursuit of a Black Forest cake he mentioned some years back. Rich's makes this Black Forest Torte, which is basically a cherry and chocolate cake soaked in liqueur. Absolutely fabulous once it thaws out (when you purchase it at Rich's, it is slightly frozen).

But aside from those two cakes and some restaurants versions I love (most of which involve some sort of a molten chocolate center), I do not usually seek out cake. So, we've opted for créme brulée at the wedding, topped with fresh berries, and delicious and simple and classic.

And besides, it thwarts the temptation to smoosh cake in each others faces. A wedding tradition I detest.