Chelsea and Marc’s wedding cake was a whopping nine tiers, 500 pounds and 4-feet tall made by a 9-person team at La Tulipe Desserts in Hudson Valley. The cake was very traditional and elegant. It was mostly white with little accents of silver.
There were small circular designs on the base of each cake (almost like half-wheels of little silver beads) with 1,000 edible sugar flowers (mostly roses, a little bit of hydrangeas, calla lilies, and two types of orchids) that were delicately brushed with pearl accent.
Since Chelsea is allergic to gluten and is a vegan, the wedding cake was gluten-free (not vegan, though) and vanilla with dark chocolate mousse. Plus all the ingredients were local, and the cake was mostly organic.
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