Yes, I know Michael and I are married, but I never got to share what I ended up doing for my cake and flowers. All the bouquets are still at my parents and slowly wilting but we saved our entire top tier and have slowly been nibbling away at it slice by slice.
I did an ombre color scheme in a peach and pink palette for the bouquets and requested a majority of peonies and cabbage roses for mine. I was very pleased at how they turned out. Our florist, Brenda of Kuga Designs, did a great job overall.
For our cake, I carried the ombre color scheme over and did a three-tiered round cake that was peachy pink at the bottom and very pale cream at the top. A single cabbage rose and three thin gold bands at the bottom of each tier were the only decorations. The cake was beautiful (by Carolyn Wong in Berkeley). Even better than I imagined. And what’s best is that it tasted fantastic. Both of our flavors – dark chocolate sea salt caramel and white chocolate raspberry – turned out fabulous. Our guests raved about both flavors.