Last weekend’s dessert tablescape. 5 sugar flower wedding cakes total. 2 ruffle cakes. 2 mini cakes. Tons of Swiss dots and sugar flowers. We had the wall/ dessert bar backdrop custom built to match the venue architecture. It featured lots of candles and fresh hydrangeas on the upper shelf. The middle portion of the wall was left open as to not distract from the lovely couple during cake cutting and to not take away from the cakes or openness of the venue. The sleek linens on the cake table were custom made as well to give the overall environment a contemporary look with solid navy fabric keeping a playful bold floral pattern along the bottom edge. Pink fabric with bold pattern peeked out on the pleated folds. Milk glass serving pieces add a controlled vintage touch in keeping with the sleek romantic feel we were going for. The cake table was removed post cake cutting to allow for more dance room and the candlelit bar was left for guests to graze on throughout the night. The desserts included: tartlets with pastry cream and blueberries, mini tanglewood pies, blubarb pie, pecan squares, and metallic gold macarons with Raspberry preserves and Mocha Swiss meringue buttercream. Cake flavors include lemon cake soaked in lemon syrup with blackberry curd filling lemon curd Swiss meringue buttercream and fresh raspberries and blueberries . Other tiers include my signature white buttermilk cake with Swiss meringue buttercream. Kati Best Photography.