Although not a wedding cake, but for a 70th birthday at Pelican Point in Pismo Beach. It is done with a tropical theme with white chocolate seashells and coral. Colorful fresh flowers finish the scene and were grown by D and D Floral Design.

*Cake 22

Close up of tropical theme with white chocolate seashells and coral.

*Cake 22

San Luis Obispo Country Club was the setting for this butter cream iced cake serving 100. Note the intricate pattern design on the sides. The fresh flowers by D and D Floral.

*Cake 23

Elegant Simplicity

*Cake 24

Three tiers of smooth ice butter cream on a stacked cake.  Decorated simply with very carefully placed triple dots.  We made the large golden yellow roses and buds of Royal icing to match color samples and pictures brought to us by the bride.

*Cake 25

Ivory rolled fondant with fondant eyelet bordering each tier. Kathy's sugar paste gardenias finish the elegance of this cake.

*Cake 26

Smaller cascade of smooth iced cakes with our hand made gum paste white bows. Fresh Floral arrangements, and gold metallic bows added by D & D Floral, of Los Osos.

*Cake 27

Hundreds of pink rose petals are carefully scattered on and around four tiers of smooth butter cream atop a silver plateau. Elegant! Photo by Studio 4.

*Cake 28

This cake was covered in fondant and stenciled royal icing and trimmed with matching ribbon.

*Cake 29

The setting was an Giuseppe's Italian Restaurant for this square butter cream iced cake. The leaves were made by us of gum paste, and air brushed to achieve the desired coloring. The grapes were artificial. The square wooden plateau was especially made by Ken Roberts, cabinet maker.

*Cake 30

A fun way to have a wedding that the kids will love as well!

* Cake 31

A very small butter cream iced square cake with chocolate brown décor. Sugar paste flowers finalize the look with the couples initial on top. This reception was held at Dairy Creek Golf Course in San Luis Obispo.

*Cake 32

A cow print fondant cake, delivered to Bridlewood Winery in Los Olivos near Solvang. The setting is beautiful!

*Cake 33

Ivory fondant with brown butter cream used to copy all the brands represented in this 'cattle' family. Note the barbed wire used for borders of buttercream as well! Delivered to the historic Paso Robles Inn.

*Cake 34

Seemingly to float on a cloud, this butter cream iced creation was the center piece for a spring garden wedding. In addition to the lavish gum paste bows, there were metallic wired ribbon bows, and an abundance of real roses. This cake was delivered and assembled in Tulare, CA.

*Cake 35

Purples and lavenders are the royal icing flowers, including pansies, that adorn this three tiered stacked cake. There is a scattering of pearls through out, also, with greenery done on wires for dimension.

*Cake 36

Wedding location was See Canyon Apple Farm. The cake, pink royal icing flowers, and bows by Carlock's. Table decorations by Adornments. Julie Wilson Photography.

*Cake 37

A small wedding affair of 75 at the Dana-Powers Victorian house in Nipomo. Table and fresh flowers by Adornments. Julie Wilson Photography.

*Cake 38

A petite cake poured in white ganache. Porcelain-like gum paste flowers by Kathy Stanger. Fondant pearls were added. Leaves and vines were brushed with gold.

*Cake 39

The couple were foresters and had requested a butter cream iced cake, stacked, but the outside to resemble the bark of the trees in which they work and love.

*Cake 40

Serving 50, this cake was covered with rolled fondant with a fondant bow on the top. It sits on one of our silver plateaus. The florist was D and D Floral Design of Los Osos.

*Cake 41

Cascade of white on white butter cream. Triple dots with gum paste bows. Fresh flowers by The Flower Lady and photography by Colleen Rosenthal.

*Cake 42

A smaller version of our ever popular white chocolate seashell cake. This serves 50 without cutting the top tier. Fresh flowers done by D and D Floral of Los Osos.

*Cake 43