LADY GREY CUSTOM CAKES (above)
A simple, yet elegant method for embracing color with an artistic touch, the painted abstract, asymmetrical, floral design on this double height two-tier cake was inspired by the artwork of Tess Michalik, based in New York. Starting at $8–$10/serving, from Lady Grey Custom Cakes in Seattle.
THE LAST BITE
Fifteen layers of vanilla genoise are alternated with fillings of almond syrup, handmade raspberry preserves, vanilla bean Bavarian mousse and lemon curd, combining beautifully for a sweet balance in this European-style, effortlessly chic ombre wonder. Starting at $12/ serving, from The Last Bite in Redmond.
HONEY CRUMB CAKE STUDIO
An ode to contemporary design, this confection was crafted by combining a double-height base tier and a custom acrylic cake separator. Edible wafer paper flowers and circles, two-dimensional appliqué sugar flowers, and hand-sculpted three-dimensional sugar flowers and foliage prove ultrachic atop custom paneled fondant, achieving a tailored, geometric look. Pricing available upon request, from Honey Crumb Cake Studio in Lower Queen Anne.
SALTADENA BAKERY
Inspired by the beauty of vintage designs, the watercolor effect on this extended tier cake— composed of six layers—is embellished with statice, or “everlasting,” flowers, complementing the cake’s clean design. $10/serving, from Saltadena Bakery in downtown Bellingham.
THE SWEETSIDE
Designed with the grandest affairs in mind, hand-painted, gilded details and an assortment of sugar flowers in shades of pale pink, green and gold adorn all six tiers of this confection, evoking opulence and romance. Pricing available upon request, from The SweetSide in Wallingford.
RUE CLER
Handmade sugar flowers, which look almost too real to eat, adorn this fondant cake, hand-painted with spring watercolors and topped with edible gold leaf, much like appliques on couture, for ultimate romantic appeal. Pricing available upon request, from Rue Cler in Magnolia
