In Bloom

Inspired by the ruffled, lace-like blooms in this soft pastel arrangement by Melissa Nickle of Blossom Sweet, Janna Ellis of Granite Bakery & Bridal Showcase designed this coordinating elegant confection. Pale peach fondant accented with white sugar-lace dresses up the three tall tiers, which can each be customized with different flavors. Craving something rich and decadent? Ellis suggests chocolate raspberry or double chocolate chip. Prefer something lighter? She recommends a cream cake with pear or orange flavoring.

Nickle accented the cake with a cluster of fresh flowers plucked from the same stems she used for the centerpiece. She says the grouping of garden roses, peonies, ranunculus, and greenery is perfect for a romantic spring wedding. Not getting hitched that season? Most of these stems are available year-round, with the exception of peonies; their peak time is late spring/early summer.

Berry Inviting

Much like the matching invitation suite designed by Nikkol Christiansen of Peter Loves Jane, this one-of-a-kind cake by Cassidy Budge of Flour & Flourish is a work of art. “I love the simplicity of Nikkol’s paper goods and all the white space, so I took pieces of the invitation pattern, printed them onto edible paper, and transferred them onto the cake,” explains Budge. For the finishing touch, she crafted an off-center topper made out of her signature sugar flowers in a wild, organic style to match the watercolor pattern. This single-tier sweet tastes as good as it looks: the cake is made with layers of lemon poppy-seed cake and fresh strawberry buttercream, Budge’s favorite spring flavor.

Edible Flowers

Planning a garden soirée, vintage fête, or whimsical tea party? Set your tables with china from Bluebird Vintage Rentals. Owner Kate Taylor has hundreds of dishes and dozens of patterns in her vast collection. We love this sweet bone-china ensemble with a “Billingsley Rose” pattern. It was originally designed as a dessert service (possibly made for Queen Victoria herself!), making it a perfect match for this classic wedding cake by Turia Larsen of Sugar Kisses Cakes.

Drawing inspiration from the dinnerware, Larsen designed the cake using hand-cut eyelet lace fondant, scalloped edges, and piping; finished it with a pearl glaze; and topped it with sugar flowers she handmade to mimic the china’s rose pattern. Under the thin layer of vanilla fondant is a traditional almond cake with an almond Swiss meringue buttercream; Larsen folds crushed almonds into the batter to give the cake a subtle crunch that adds texture and an amazing flavor.

Best Dressed

Betsy Barker of Betsy Couture designs custom wedding gowns, from short and sweet styles to fit-for-a-princess ball gowns. Laurie Bronson of Sugarland Cakes bakes custom wedding cakes, from single tiers to grand, multitier confections. Put their two talents together and you get this exquisite pairing: Bronson’s four-tier white fondant confection topped with an abundance of white and yellow sugar flowers and decorated with a daisy pattern she handmade to mimic Barker’s fitted column sheath. The charming knee-length dress, “Daisy,” features hand-loomed cotton lace over satin and short raglan sleeves. After dinner and before the first dance, don a cake-cutting frock like this one and slice into these yummy layers of lemon cake with lemon and raspberry buttercream.