Inspired Cakes

Tiered confections created by the Grand Strand’s most talented bakers

A POP OF ORANGE: Fondant embroidery to match the bride’s dress with pearls and silver bead accents is what Denise Johnson had in mind when she designed her wedding cake with Croissants Bistro & Bakery. For Denise’s wedding to Buster Farley, they chose a vanilla cake with chocolate raspberry filling.

CASCADING PEONIES: Christina Davis has a passion for peonies, and for her wedding to Jarred Ingram she wanted an all-white pound cake with peonies cascading down the side. Pawleys Island Bakery designed this unique cake.

WIRLING ROSES: When Patty Hofman married Steve Rogers, she chose to serve cupcakes to her guests and left the design of the traditional cake topper to Crady’s Eclectic Cuisine on Main. Patty’s only input was that she liked strawberries and cream. So strawberries and cream it was. The icing was traditional butter cream, frosted on in a swirling rose pattern, and the bright flowers were chosen to further enhance the beautiful cake.

WHIMSICAL ROSES: Mikayla Phillips and Joseph Peter created this three-tier blueberry almond, red velvet and lemon berry cake with planner Gigi Noelle Events and Buttercream Cakes & Catering.

RED VELVET & WHITE RUSSIAN: For Zacquekine Doyle’s wedding to Dwayne Wright, they chose two cake flavors and gray lace piping on the bottom layer to match the dress. Crossants Bistro & Bakery delivered the cake of their dreams.

PEARLIE WHITES: Liza Coombs and Louis Gamble worked with Incredible Edibles to create this stunning four-tier almond cake with toasted almond cream filling.

PHOTOGRAPHS BY (THIS PAGE, CLOCKWISE FROM TOP): GILLIAN CLAIRE, BROOKE CHRISTL PHOTOGRAPHY AND STACY CARTER STUDIOS. (OPPOSITE PAGE, CLOCKWISE FROM RIGHT): MCG PHOTOGRAPHY, BROOKE CHRISTL PHOTOGRAPHY AND CARMEN ASH PHOTOGRAPHY

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