A return to classic styles suits the modern bride.
Three-tier olive oil cake soaked in thyme simple syrup with lemon curd and blueberry filling, iced in botanical green buttercream by Pastry Chef Jeremy Fogg for Mae’s Bakeshop, maesbakeshopnola.com.
Three-tier lemon cake with lavender filling, iced in classic American ivory buttercream. Decorated in vintage “Lambeth style” with intricate piped scrolls, swags and royal icing flowers. By Joe Gambino’s Bakery, gambinos.com.
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