Sugar flowers including peonies and purple blossoms accented the 5 tier cake. I also added edible sugar diamonds for a bit of bling. The cake flavors were chocolate cake with chocolate ganache and mocha buttercream filling and vanilla cake with raspberry buttercream filling.
I think Katie is the most enthusiastic bride I’ve had the pleasure of working with. She was so excited about the cake it made me smile each time I met with her. The wedding colors included a lime/avocado green and purples. She wanted a big cake for her 250 person reception at the Hershey Lodge.
Special thanks to photographer Jen Baltgalvis for taking the photos.