Baked in a shape that depicts his hobby, favorite vacation, or alma mater, it’s a fun way for him to make a statement about his groom’s personality and to get him involved. (Remember the armadillo cake in Steel Magnolias?)

The cake also allows for a bit of whimsy and entertainment for the couple and their pastry chef. “It provides an opportunity for the couple to be incredibly creative and unique,” says Beth Karam-Putt, pastry chef/owner of Sweet Sisters in Totowa (973-389-0808; sweetsisterscakes.com). “I’ve made everything from a Häagen-Dazs strawberry ice cream container to a stack of cigar boxes.”

Pastry chef and owner Robert Bennett of Cherry Hill’s Miel Patisserie (856-424-6435; mielpatisserie.com) agrees. “I enjoy making groom’s cakes because they are a departure from the traditional wedding cake,” he explains. “And, it can provide a bit of comic relief from the otherwise stressful wedding plans.” His favorite creation? A four-tiered chocolate creation with marzipan bees flying around it.

The confection can be served at the rehearsal party, groom’s party, or right next to the wedding cake—but be sure to set it back a bit so that this whimsical creation doesn’t take away from the main wedding cake. It can be cut and served along with the wedding cake or can be boxed up and sent home with the guests.

Although a groom’s cake is often thought to be a Southern tradition, it actually owes its beginnings to medieval England when it was originally baked in the form of a fruitcake. But according to Frank Volkommer, an American Culinary Federation certified master pastry chef and instructor at the Culinary Institute of America, today’s groom’s cakes are usually chocolate and a bit smaller than the main wedding cake. And though it’s an older tradition, Volkommer believes that groom’s cake are enjoying a resurgence because people are getting back to the more classic and traditional wedding styles.