Cake by We Bake In Heels in Toronto
From the designer: “I was greatly inspired by the incredible fashion house Balmain. Their 2012 collection was stunning — Faberge egg-inspired and adorned with crystals and pearls. This is definitely a cake for the bride who appreciates the finer details. I used a combination of fondant, sugar pearls, edible glitter, candy jewels, more sugar pearls, more glitter, and finished it off with a gum ball on top.”
Photography by Scarlet O’Neill.
Shot on location at Auberge Du Pommier.