This Wedding Cake Was Basically a Garden in Buttercream

This cake was such a labor of love. From the start, I knew I wanted to fill every inch with hand-piped flowers that felt soft, romantic, and garden-fresh. I used a mix of gardenias, butterfly ranunculus, hydrangeas, gerbera daisies, roses, dahlias, and stock flowers, all in shades of pink, blush, dusty rose, lilac, and ivory.

It’s the kind of color palette that just melts you a little. Delicate and elegant, but still full of personality. I love how the flowers tumble organically down the sides, like they’re growing right out of the cake. Those subtle little details, the buttercream texture, the gentle pops of green, and the placement of each bloom are what make this cake feel so special.