Not Your Perfectly Iced Pinterest Wedding Cake
At Lino Cakes, nothing is overworked. From viral naked wedding cakes to syrup-drenched baklava, founder Lina Aboul Foutouh is creating desserts that trade polish for personality.
When a bride named Sabrina walked into Lino Cakes and asked for a wedding cake that 'reflected her dynamic soul,' Lina Aboul Foutouh, founder of Lino, knew this wasn't going to be your standard fondant fantasy.
'She asked for something different,' Lina recalls. And different she got. Inspired by a rising Italian trend, Lina whipped up a rustic Naked Millefoglie Wedding Cake—no pristine fondant, no delicate sugar flowers. Just honest layers, flaky pastry, whipped cream, and a mess of berries that dared to tumble wherever they pleased.
Sabrina's wedding video went viral—not because of the cake, but because of the moment it created. Gone was the polite cake-cutting tableau. Instead, the bride and groom danced, sprinkled berries with chaotic joy, and let the sweetness fall where it may—on the cake, on the table, on their hands. 'It was a reflection of what we stand for,' Lina says. 'Nothing forced, just real, honest flavors.'
Then came celebrity stylist Yasmine Kenawi, who took the trend up a tier—literally—with a towering Millefoglie of her own. And just like that, Lino had sparked a quiet cake revolution.
At Lino, perfection is out. Personality is in. 'I don't believe in picture-perfect cakes,' Lina tells SceneEats. 'Cakes should invite you in, not stand there untouched, too pristine to disturb.' From their best-selling, understated Lemon Curd Cake to their syrup-drenched Baklava Bites that lean a little lopsided, Lino celebrates the beauty in a bit of mess.
Each wedding cake is a custom moodboard in sugar form. Lina meets with brides not just to talk tiers and toppers, but to decode their whole vibe. 'It's a piece of them,' she explains. 'We want the cake to feel like something they'd want to be part of.' That means flavor over fluff, design with depth—and a hard pass on cookie-cutter confections.
And it's not just about sweets. Lino's Tunacado sandwich—a clean, punchy combo of tuna and avocado—made its mark too. 'It's simple, but it's surprising,' Lina says. 'Fresh, light, and satisfying. Everything I like in food.'
What ties it all together is intention. Ingredients are locally sourced—except for French butter, which Lina admits they still haven't found a proper local substitute for. 'Everything else comes from local producers. It's about maintaining the integrity of the ingredients.'
At their Sheikh Zayed café, Lino isn't just feeding people—they're teaching them, too. Lina's baking workshops (kids included!) are all about technique, experimentation, and embracing the creative chaos. 'Baking should be fun,' she says. 'It should be about sharing experiences and enjoying the process.'
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