Two-tiered, almond pound cake iced with American buttercream, in stucco and marble, adorned with sugar dragees, by Swiss Confectionery,


Three-tiered devil’s food cake, filled with raspberry cream cheese and iced with white buttercream icing, covered in fondant. Decorated with a sponge-painted finish, Gambino’s Bakery,


Three-tiered almond cake filled with fresh strawberries and Chantilly cream, frosted with vanilla bean buttercream icing in an elegant floral design, Bittersweet Confections,