Flour Power: Four Wedding Cake and Flower Pairings
Photographs by Francine Zaslow
Event styling by MStarr Design
Cake: Four-tier handpainted marshmallow-fondant cake with sugar flowers, $9 per serving, Oakleaf Cakes.
Flowers: Backdrop of painted-leaf begonias, podocarpus, silver satin pothos, pepper elder, grape ivy, Xerographica air cactus, and mood moss, Table & Tulip.
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Cake: Burnt-orange-and-raspberry cake with orange-and-white-chocolate-ganache drip and burnt-orange caramel sauce, $10.50 per serving, blackberry-toffee cake with lavender-caramel drip, $8.50 per serving, and triple-chocolate cake with peanut-butter filling and chocolate-ganache drip, $10 per serving (50-person minimum for all), Cakes to Remember; white-chocolate-dipped Valencia orange slices, $15.95 for 2 oz., EHChocolatier.
Flowers: Backdrop of dinnerplate dahlias, pompon dahlias, antique carnations, and spray roses, Boston Pollen.
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Cake: Three-tier vanilla cake with passionfruit and macadamia buttercream, $10.25 per serving, I Dream of Jeanne Cakes.
Flowers: Wreaths with peonies, garden roses, spray roses, tweedia, hellebores, winterberries, snowberries, jasmine vine, silver dollar eucalyptus, azalea foliage, moss, and grapevine, Les Fleurs.
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Cake: Four-tier vanilla cake with raspberry purée and passionfruit Swiss meringue buttercream, $6.75 per serving, Jenny’s Wedding Cakes.
Flowers: Backdrop of rattail statice, brunia, roses, masterwort, sorghum, and snowberries, Forêt Design Studio.
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