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Sweets in Bloom

Memorable tables combine bold florals and rich treats.

A whimsical sweetscape incorporating a cake duo and desserts topped with edible pearls, milk chocolate pâté savarin, raspberry-rose and dark chocolate mousses, and salted caramel-cocoa tortes.

While it’s true most wedding cakes are spotlight stealers, we who subscribe to the “more is more” philosophy insist on surrounding these stunners in floral glory.
For the focal points, Rosie Cunill, owner of Elegant Temptations, interprets flowers abstractly. She suggests brides provide at least two cakes with complementary color schemes because, “Sometimes one simply isn’t enough to make a truly spectacular statement.” To represent South Florida and the Caribbean she incorporates fondant shades resembling beach sand and concrete and brings in ombré violet hues, too, claiming “purple is a hot color for tropical weddings.”
Complementing the cakes are creations by The Ritz-Carlton, South Beach’s executive pastry chef, Jason Morale, including chocolate desserts in the form of cake pops, mousse towers, tortes and savarins. “In fall and winter, go for warmer flavors,” he suggests. “A lot of brides are into the heavy, indulgent experience for guests.” Morale also uses edible flowers both as a garnish and a flavoring, claiming they “add a feminine touch and make heavy desserts more delicate.”

Cristina Llorente, co-owner of Cymbidium Events, pulls the story together with details from Always Flowers and Events, including mercury and silver accessories, aubergine cymbidium orchids, and a powerful 3-D paper backdrop. “The inspiration for the elements in this display came directly from the fashion runways for the fall season,” she explains.

Somehow, we suspect even Coco Chanel would gladly devour this bold statement—or, at the very least, approve.