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Cascading Flowers Wedding Cake (1500)

Cascading Flowers Wedding Cake

Peonies, hydrangea and cabbage roses cascade down this 4 tier ivory fondant wedding cake.  We use blue pink, peach and salmon colors for the flowers and decorated the cakes tiers with swiss dots and piped pearls.

Flavors included almond cake with raspberry chambord and almond buttercream, vanilla cake with almond cake and raspberry chambord, chocolate cake with hazelnut and chocolate buttercream and red velvet with lemon cream cheese and raspberry buttercream.  We delivered the cake to Ninety Acres Culinary Center in Peapack, NJ.

Here’s a video I shot at the shop. This is a little different then the other videos as I had Liz videotape me:

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  1. Kathleen says:

    Are the flowers edible..??? Absolutely Beautiful…..!!!

    1. Anne says:

      Hi Kathleen -thanks for stopping by and for your compliments. Yes the flowers are edible – they’re sugar flowers.

  2. Zara says:

    Lovely! The roses looks just like real roses.

  3. Emma says:

    Gorgeous work, flowers are lovely. I love peonies, nice to have something a little different.

  4. CV says:

    I was at this wedding and the cake was AWESOME!!!

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