By Amy L. Schubert Food Writer Published Apr 20, 2008 at 3:05 PM

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.

Amy L. Schubert is a 15-year veteran of the hospitality industry and has worked in every aspect of bar and restaurant operations. A graduate of Marquette University (B.A.-Writing Intensive English, 1997) and UW-Milwaukee (M.A.-Rhetoric, Composition, and Professional Writing, 2001), Amy still occasionally moonlights as a guest bartender and she mixes a mean martini.

The restaurant business seems to be in Amy’s blood, and she prides herself in researching and experimenting with culinary combinations and cooking techniques in her own kitchen as well as in friends’ restaurants. Both she and her husband, Scott, are avid cooks and “wine heads,” and love to entertain friends, family and neighbors as frequently as possible.

Amy and Scott live with their boys, Alex and Nick, in Bay View, where they are all very active in the community. Amy finds great pleasure in sharing her knowledge and passions for food and writing in her contributions to