Every person I meet has an opinion on all the fabulous details of our Today show wedding, and I think every one of them is voting—more than 100,000 people vote every week! This week America will choose the cake. Which one do you like?
Cody, Martha, Ann and Jessica posed with Wendy Kromer’s confection, which is a vision in Tiffany blue. (Wendy, a longtime friend of Weddings, also made my wedding cake, and the cake on the cover of our next issue!) The medallions and pearl swags were inspired by Victorian jewelry-the sorts of things you might have found in the window of Tiffany not long after it opened in 1837.
Not only did Baked NYC make these dainty cupcakes, they whipped up the stand, too! The buttercream icing on each treat was piped to make a smooth “pillow” shape, then topped with a pearl or a bow.
Though most flowers fade, these—made by Sylvia Weinstock from sugar!—will last for years. Each of the cake’s buttercream-covered tiers is wrapped in a pastel band that matches the bouquets, which make a nice keepsake.
The tiers of Gail Watson’s cake are draped with strips of silver sugar fashioned to look like satin ribbons. Between the tiers are pavé dragée-covered separators, and the cake is topped with a sugar pavé monogram.