Trendy and quite chic. This cake is tinted in a soft pink-peachy color. The ruffles add such a dramatic look to this cake that was featured at Castle Hill.
These ruffles are creating a sophisticated, swag applique, suiting Ocean Cliff Hotel & Resort.
The second image is the same design we have done but in a three tier cake version instead.
Who is not completely obsessed with ombre and ruffles, loving the trend. This cake is featured at the Regatta Place in Newport, RI. A smaller cake was displayed at the reception site. Additional cake was made to serve to the entire guest count. A great option for an outdoor wedding reception.
Choose simple designs on your wedding cake if you are looking to achieve an understated, yet elegant ambiance.
This pattern will always remain timeless.
This was such a lovely and delicate cake that was so well fitted for the Providence Public Library. The flowers added such softness to this cake. We received such a sweet thank you from the Mom; who was so wonderful to work with! We also made French Macarons to compliment the reception details. The flavors were out of this world!
Photographed by Main Event Weddings/Michelle Carpenter.
Love the pop of color here. My only comment is that I would have preferred to have seen the same flowers used on this cake. I think mixing fresh flowers with gum paste flowers can by tricky and can make the cake seem off if they are not the same flower type. I personally like continuity.
Red and black are such dramatic colors that work really nicely together.
This particular damask pattern is no longer available on round tier; only on square tiers. We would have to substitute a similar damask pattern to be used on round tiers. Please inquire.
Just love everything about this display. The attention to detail is amazing. A special thanks to Armor & Martel Photography for providing us with these beautiful images.
Another unique cake featured at Ocean Cliff Hotel & Resort. Very soft and romantic. The cake stands adds additional height for a more grand presentation.
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