Replicating Gustav Klimt's "The Kiss", this 4 tiered cake features fondant icing and hand painted details. Bas relief is used to bring texture to the top tier. Sugar fronds drape the side of the cake. Serves approx. 70 as shown, including the top tier.

Based on Faberge's "Lily of the Valley" jeweled egg, this 4 tiered round wedding cake features hand made lily-of-the-valley flowers and jewel styled edible leaves. Hand painted gold scrolling adds to the regal feel of this cake.

Champagne painted icing scrolls cover this 4 tiered classic wedding cake. Slight elevations between the tiers create an elongated look.

This 4 tiered round wedding cake created for Houston Texan Brandon Mitchell quotes a Bible verse. Champagne ribbon creates the bottom border and hand cut gum paste monograms create the topper.

A 4 tiered wedding cake featuring scrollwork, pink pearls and chocolate ribbon. Fresh flowers provided by the bride's mother.

A change from the traditional round cake. This oval wedding cake is adorned with sugar calla lilies and scroll work which incorporates the couples monogram.

Based on a design featured in Martha Stewart Weddings, this 4 tiered cake is iced in Italian Meringue buttercream and features silk ribbon and fresh flowers. Flowers provided by Steven Tokar Designs.

A beach themed wedding inspires the multiple facets of this wedding cake. Edible white chocolate seashells and poured sugar 'beach glass' create a completely edible display. Some portions of this cake were inspired by a design by Jacques Pastries.

Covered in white fondant, this 4 tiered paisley wedding cake takes it's design from the bridal invitation.

Incorporating casual style with sophisticated taste, this black and white cake is iced in Italian Meringue Buttercream Words chosen by the bride and groom cover the 3rd tier.

This beach inspired wedding cake incorporates an airbrushed faded technique and white chocolate seashells nestled in cookie sand.

Scroll work taken from the bridal gown, this 5 tiered fondant covered wedding cake is bordered by honeydew ribbon.

A multi shaped wedding cake uses different tier designs to create a cohesive look. Topped with an edible bow gilded in silver.

Sophisticated and elegant, this 4 tiered oval cake featured white fondant. Edible pearls adorn not only the borders but the centers of the scrolled flowers. Gum paste Cambodia flowers serve as the topper.

Mixing shapes for a wedding cake can create a stunning effect. Burgundy silk hydrangeas stand out against this all white cake. Draping, string work, pearls and rouching pull inspiration from elements of the bridal gown.

Based on the design by Sylvia Weinstock, this 4 tiered buttercream iced wedding cake is covered in etched, buttercream and royal icing snowflakes.

Buttercream iced cake filled with layers of chocolate cake, chocolate mousse, and peanut butter mousse. Hand painted and textured icing branches with fondant cherry blossoms create the design for this Oriental inspired cake.

Working with the design of the bridal gown, this 4 tiered fondant covered wedding cake features hand painted 'embroidery'. Fondant accents complete the cake.

Iced in Italian meringue buttercream, this wedding cake features multiple flavors. Flavors include, Cassata, lemon with lemon cream and raspberry mousse, white chocolate raspberry, and Kahula chocolate with white Russian mousse. Surrounded by hot pink ribbon and topped with fresh flowers by ATC.

50th wedding anniversary iced in buttercream with buttercream accents and gold pearls.

Like little diamonds on the wedding cake, disco dots are included as the side design. Red rose topper arranged by About the Cake with the flowers being provided by the bride. Serves approx. 172 including the top tier.

Hand painted gold piping mimics the tiara and dress design on this 4-tiered wedding cake. Glittering 'diamonds' are included in the design. Iced in buttercream.

Fondant draping and edible 'crystal' pearls adorn this wedding cake. Iced in Italian Meringue Buttercream with fondant and royal icing details.

Iced in buttercream with buttercream details and edible pearls. Crystals provided by bride pop out of the topper provided by Al Wilhelmy Flowers, Inc.

Gum paste wildflowers scatter around this buttercream and fondant iced wedding cake. The couple's monogram is detailed in the scrollwork.

Buttercream icing creates a dramatic look with alternating tiers of lattice and basketweave. Royal icing flowers surround each tier to create a bright summery cake.

Using a previous ATC design for inspiration, this 4-tiered fondant covered cake is hand painted to create a silk fabric look. Hand crafted pink gum paste hydrangeas add to the delicate nature of this design.

"Cakes for a Cure" Wedding Cake competition entry entitled "Pink Ice". This cake is covered in fondant. Everything on this cake is completely edible, including the diamonds, pearls, jewels and crown. Each piece is hand cut.

Over 20 pounds of sugared grapes adorn this scroll and buttercream iced cake.

Green and silver wedding cake iced in buttercream with ribbon and dragees. Silk flowers serve as the topper.

A glistening 4 tiered cake working with the design of the bride's dress. Satin finished fondant with glittering pearls set off this sophisticated set up. Hand made gum paste calla lilies adorn each cake. Serves approx. 230 including the top tier.

This 4-tiered cake features edible pearls and gum paste roses. Fresh ivy cascades adding greenery to the flowers. Gum paste roses by Sweet Inspirations and About the Cake. Serves approx. 200 including the top tier.

White cake filled with raspberry-lemon mousse iced in Italian Meringue Buttercream with fresh flowers. Serves approx. 172 as shown.

Iced in buttercream with ribbon. Brushed embroidery mimics the design from the bridal gown. Fresh flowers provided by Fresh Tendrils, Avon.

Iced in buttercream, this 4-tiered cake features random vines and gum paste flowers in fall colors. Complimentary colors are used in the ribbons completing each tier. Serves approx. 150 including top tier.

Based on design from Martha Stewart's "Good Things for Weddings" Magazine. Iced in mocha colored buttercream with fresh flowers.

A 4-tiered winter palace. The top tier features a hand molded mushroom castle and gum paste flowers. The "water" flows connecting each tier also featuring hand molded flowers and figurines. Design based upon Ann Pickard's cake featured in "Wedding Cakes, A Design Source" This cake generously serves 140, not including top tier.

Close up of swans, waterfall connecting bottom two tiers, and bride and groom.

Layers of Cassata, Pina colada and chocolate cake filled with chocolate mousse, this 5 tiered cake is iced and decorated in Italian Meringue buttercream. Edible bow tops the cake. Flowers provided by Ety Brainard. Original designer unknown.

My entry for the Mid Atlantic Cake Show wedding cake competition. I was honored to tie for 7th place. There were 78+ wedding cakes on display.

The stitching alone on this cake took over 10 hours, as did the flowers. Everything, including the spool of ribbon, thread and pin cushion, is edible. The black and gold wedding cake was inspired by the fabric that covers the table.

Based on the Lambeth sampler cake from Martha Stewart magazine, this 6 tier Neapolitan cake is iced in buttercream with royal icing details.

An elegant, sophisticated wedding cake graces the entrance of the Union Club in Cleveland. Banana, Amaretto, dark chocolate, raspberry swirl, and white cakes are covered in fondant with royal icing details. Hand painted scrollwork and monogram.

Iced in buttercream with fondant draping set on an offset stand. Red marbles, rose petals and fresh flowers complete the design. Flowers by Tuthills.

Iced in buttercream and fondant, snowflakes are impressed into the icing and then sprayed with pearl dust. Edible glitter creates a winter wonderland. Flowers by A Secret Garden

Iced in buttercream, this 4-tiered wedding cake utilizes styrofoam lifts covered in fondant. Rhinestones are set into the fondant. Glittering fondant appliqués suggest the design of the bridal gown. Fresh flowers provided by Kathy.

Created for American Greeting's 100th Anniversary celebration, this 5 tiered cake is separated by clear acrylic risers. Inside each riser is a variety of edible hand crafted figurines and cards. Pearl painted scroll work and hand made gum paste red roses. Over 40 hours of labor was needed to create this cake.

Iced in buttercream with hand made chocolate shells and edible pearls. Sugar monogram sits atop this multi tiered wedding cake.

Draped in fondant, this cake stands almost 3 feet high. Hand made gum paste roses and grape bunches adorn the separations and top. Cake serves approx. 148 not including the top tier.

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