Photography by Carlo Mendoza.
The other day I received a phone call from a bride who was frantically looking for an image of this particular cake which we featured in our Spring + Summer 2010 issue–also our 25th anniversary issue!
I had forgotten how pretty and romantic it looked until the request came through. This cake was truly a labour of love for us. We had gone back and forth between Diana from Papillon Cakes in regards to creating a cake that would commemorate our big 2-5. Initially, we wanted 25 layers–but that just wasn't working for us. So as a shout out, we ended up going with a 5-tier confection with 5 different layers of flavours inside. I think it's definitely a wonderful idea (if you have more than one tier) to ask your cake designer to incorporate various flavours–this also encourages guests to eat more cake–especially if you've got a variety of picky eaters.
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