From left to right:
1. PAPER TRAIL
Created from edible wafer paper, the cascading flowers on this three-tier confection by Kara Burfeind of The SweetSide in Wallingford can be crafted in a variety of patterns to suit any big-day style. The playful yet chic look extends to the chocolate ganache icing as well, with a custom gold Aztec design on top and black and white vertical vine print by Liana Scrap on bottom; inside, you’ll find a vanilla sponge cake and salted caramel filling. $8.65/serving, serves 110.
2. FRESH PAINT
This beautiful cake hand-crafted by Donna Lawson, owner of Stuffed Cakes in West Seattle, showcases two innovative mediums: The bottom icy-blue layer is frosted with fondant and hand-painted in a delicate bouquet motif; the top tier is finished in creamy buttercream and offset by a three-dimensional succulent crafted from sugar. The dreamy design is complemented by a chocolate bourbon cake, dark chocolate ganache and bourbon buttercream. $9/serving, serves 50.
3. IN SEASON
Glittering with a gold-sequined and hand-painted curlicue design, this three-tier treat from Lake Union Café in Eastlake is festooned with seasonal dahlias, hypernicum berries and rustic manzanita twigs to add a warm, autumnal touch. Kissed with a white chocolate almond fondant, this delightful cake boasts a pumpkin chai cake interior, plus spiced caramel mousse and the café’s signature vanilla almond buttercream. $6.50/serving, serves 115.
4. FULL BLOOM
The definition of decadence, with chocolate biscuit cake, salted caramel mousse and whiskey ganache and toasted pecan tiers all layered with dark chocolate brownie, this elegant cake from Redmond’s Midori Bakery uses gum paste to achieve the look of real blooms. Hand-cut and -ruffled, the delicate, wintry flowers are further enhanced by gum paste pinecones and foliage against a geometric design in metallic heather gray fondant. $7/serving, serves 90–100.