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Featured in the summer issue of Santa Barbara Magazine, this beach theme cake evokes the essence of the sea with cascading waves of pearly fondant, hand formed and painted sugar shells, blown sugar bubbles and pulled sugar sea
grass. Sugar coral and white chocolate pearls complete the design and add to the casual elegance of this beachside wedding. Event coordinator and table design by Scott Corridan and Co.
Wild strawberries made of marzipan and tiny white chocolate daisies are the focal point of this cake, commissioned for the 2002 wedding issue of the Los Angeles Times.
A "twist" on your standard wedding cake: Chocolate! Piles of fresh rose petals create a cascade of color.
Pretty in pink! Add fondant swags and fleur de lis, top your cake off with a nosegay of pastel sugar flowers and romance is in the air!
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