There’s something so sweet, cozy and romantic about a winter wedding. Quietly lit candles, boughs of fresh green cedar and gorgeously dark, berry hued florals. I made a small but beautiful collection of early grey tea rosette buttercream topped cupcakes and a simple cutting cake topped with fresh peonies, ranunculus and dark velvety red roses for Holly and Ben’s December wedding. Pretty, simple and perfect, with a beautiful bride, handsome groom and memories of a heartfelt day to last a lifetime. Happy wedding, Holly and Ben! Thank you for having me as a part of your very special day!
by tag - not 0, greater than 1
Buttercream Ribbon Rose Cake
Kensie’s 100 Day Chinese Banquet!