Erica and Cooper’s overall dessert display includes a large sugar flower wedding cake, tinted a slight gray to highlight all the greenery and the pops of white flowers. The room being a slight gray, as well, really made the overall work even better. Most guests didn’t even realize right off that the base of the cake wasn’t white! We had a nice blend going and white flowers could be lost otherwise. Sugar magnolias were scented with edible scent and were used as pops throughout the arrangement in memory of Erica’s mother, as they were her favorite flowers. Two mini cakes flanked the large central cake on either side with replicas of the the groom’s family crest on either side.

The overall display was Celtic inspired with lots and lots of sugar greenery with sparse insertions of sugar gardenias, cabbage roses, ranunculus, and hand-painted sugar Sapho Longwing butterflies (in memory of another family member.) I thought the Sapho Longwings were appropriate, as they are beautiful and rare. They also tied in a bit of navy that was used here and there in the overall color palette.

This Covington, Kentucky wedding cake flavor was insane. With more components that had to be made separately than I have ever included in a wedding cake (AND I try to keep all of my flavors pretty lavish/special) So many crumbles! AND small components you’d never imagine. I have always wanted to do a “fall/autumn” inspired flavor, so I really just had to go for it finally when Erica said she wanted to go seasonal. The flavor was Butterscotch Bourbon Rum Cake (homemade vanilla, vanilla bean, espresso, butterscotch schnapps, bourbon, rum, buttermilk) studded with butterscotch and mini chocolate chips. Soaked in complimenting brown sugar syrup. Fillings included alternating layers of milk chocolate ganache with graham cracker crumble, and whipped butterscotch ganache with oatmeal cookie crumble. Drizzled with from scratch butterscotch sauce. Topped with vanilla Swiss meringue buttercream. So much salty/sweet balance.