The Grand Strand’s most talented bakers serve up a variety of creative tiered confections
FLOWERY FUN: Adrian Carlson and Nick Cogswell wanted something that represented them as a couple—simple with a little bit of fun. Croissants Bistro & Bakery created this cake with alternating layers of traditional white cake and carrot cake with buttercream icing. Adrian’s parents own a nursery and she loves flowers, so including them to accent the cake was a must-do.
BEACH TREAT: Meghan Schertel and Dan Powers’ love of the beach was the inspiration of this three-tier cake created by Croissants Bistro & Bakery. The tiers included chocolate cake with peanut butter mouse, yellow cake with chocolate mouse and a top tier of yellow cake, with fruit jelly between the layers.
DESSERT FOR EVERYONE: Erin Armstrong and Ronaldo Nito Yamamoto worked with Pawleys Island Bakery to create this exquisite five-tier cake, which featured gluten-free tiers at the bride’s request. The cake had alternating layers of cream cheese and lemon/raspberry filling with European-style buttercream frosting.
ROSES AND GOLD: April Pegram and Roddy Roscoe chose to feature gold on their wedding cake because they desired a vintage look. They also requested something a little less traditional. Incredible Edibles created this confection which included individual-serving cupcakes.
CLASSIC SILHOUETTE: For Mary Alice Springs’ wedding to Eric Salzer, they chose a three-layered cake with their monogram and pops of color that were different but complementary to the wedding colors. Buttercream Cakes & Catering delivered the cake of their dreams.
SIMPLE AND ELEGANT: Julie Payne wanted to go with something simple yet unique for her wedding to Jeffrey Morris. Incredible Edibles delivered this three-tier cake with burlap and raffia accents.
