The four-tiered round cake was two layers of white cake with lemon and raspberry filling and two layers of red velvet cake with chocolate filling. The confection was displayed on a pink table decorated with cascading white orchids.
Subscribe to INSIDE WEDDINGS
Subscribe to Inside Weddings magazine today and get a full year (4
issues) delivered straight to your door!
Subscribe to the digital edition and receive immediate access to our
entire library of back issues!