|Vanilla bean pound cake with a signature peaches foster à la mode filling, finished with porcelain white fondant, gold beading and fresh roses. La Petite Confections, lapetitecakes.com||Eight layers of Italian cream cake with Italian cream fillingin a 10-inch cake and five layers of old fashioned butter cake with praline infused butter cream with Louisiana pecans in a 7-inch ake. Both are covered with white fondant and decorated with pale pink fondant ruffles. Gambino’s Bakery, gambinos.com|
|White, almond -lavored cake filled with pineapple and butter cream, decorated with poured, yellow icing with white buttercream piping. Swiss Confectionery, swisscakes.net|
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This article appears in the Winter-Spring 2017 issue of New Orleans Bride
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