“Spring is officially here, which means we’ll soon be in the thick of wedding season. And, while planning to get hitched can be hard work, we can always count on New York Magazine‘s Weddings issue to offer some serious Big Day inspiration.” Refinery 29
“Lael Cakes’ gluten-free pumpkin and ginger-iced flower child cake with fresh roses, eucalyptus, and thistle.”
This gluten-free wedding cake is one of my favorites – layers of scrumptious flavors with nature inspired adornments! The tiers consisted of coconut cake with espresso buttercream + salted caramel sauce, chocolate cake with ganache + peanut butter buttercream, funfetti cake with cream cheese icing and lemon cake with vanilla bean buttercream. With flavor combos this good, the cake had to be naked.
I love how Marlo and Sam accented the cake table with their families’ vintage cake toppers!