The new two-ounce, 66-cent, Wedding Cake stamp was unveiled at the American Philatelic Society’s AmeriStamp Expo in Louisville last Friday. The 66-cent version replaces the 65 cent stamp to accommodate the one-cent price change that goes into effect Jan. 27.
The Wedding Cake stamp was first introduced in 2009 and sold at the two-ounce rate to accommodate the heavier weight of an invitation, as well as other mailings such as oversize cards and small gifts that require extra postage.
“The Postal Service understands the power our stamps have in helping to celebrate the moments in a person’s life, especially weddings,” said Ellen Williams, a member of the Postal Service’s Board of Governors speaking to a standing-room only crowd. “The 66-cent version of the Wedding Cake stamp is sure to add a touch of beauty and romance to any wedding correspondence.”
The stamp art features a photograph taken by Renée Comet of Washington, DC, of a three-tier wedding cake topped with white flowers. The cake was created and designed by pastry chef Peter Brett of Washington, DC. Art director Ethel Kessler of Bethesda, MD, designed the stamp.
During the event, the Postal Service hosted a USPS-themed Wedding Cake Stamp-Off competition. Five area bakeries submitted entries, including Tinker’s Bakery of Lexington, KY; Adrienne Bakery of Jeffersonville, IN; Williams Bakery of Clarksville, IN; and A Piece of Cake and Cake For You, both in Louisville.
The winning entry was a four-tier strawberries and cream flavored cake featuring edible ribbons. “It’s nice when it pays off,” said pastry chef and owner Cameron Tinker. “Strawberries and cream is one of our most popular and one of the featured flavors we offer brides. I’m glad the judges liked it too.”
Chef David Dodd, director for Sullivan University’s National Center for Hospitality Studies; John Carlos White, publisher and editor-in-chief of Food and Dining Magazine; and Alice Columbo, former assistant food critic for The Courier-Journal judged the entries.