Tiered confections created by the Grand Strand’s most talented bakeries
The Bride: Christina O'Brien
The Cake: Heidi Vukov of Croissants Bistro & Bakery designed the second tier of Christina's cake to match her belt. The swag on the bottom tier coordinated with her pick-up style skirt.
The Bride: Hillary Hawks
The Cake: Myra Ranta of Incredible Edibles replicated the flowers, lace and appliques on Hillary's dress. Hundreds of tiny sugar flowers and sugar appliques were created by hand. The cake was first frosted with buttercream, then it was covered with white fondant.
The Bride: Anita Floyd Lee
The Cake:The bow on the back of Anita's dress served as the inspiration for the large bow on the wedding cake, designed by Heidi Vukov of Croissants Bistro & Bakery. The cake design also took inspiration from the wedding invitation.
The Bride: Caly Warner
The Cake: Incredible Edibles’ Myra Ranta took inspiration for this cake from the unusual ruffling on the bodice, which was the bride’s favorite part of the dress. The cake was frosted in buttercream, then a hand-ruffled fondant was carefully applied to the sides.
