Peonies, eucalyptus leaves, and other edible florals—each handmade with gumpaste by pastry chef Paloma Efron—softly complement this classic white-fondant tower with gold dots. “Since we specialize in sugar flowers, it’s important to find out what florals the florist is providing and the overall color tones,” says Efron. An added benefit: “It might be hard certain months to get peonies, but you can have sugar ones on your wedding cake year-round.”
Coco Paloma Desserts, 512-419-1582, Austin.
The two-tier bourbon caramel pecan cake on an opulent crystal-teardrop stand takes this lustrous theme to bold-gold new heights. Pastry chef Michelle Doyon, who learned her craft working for famed LGBT chef Traci des Jardin of San Francisco’s Jardinière, created this “gilty” pleasure using a top tier of gold buttercream with gold sugar crystals, and a bottom tier of gold-painted fondant.
Michelle’s Patiserrie, 512-433-6860, Austin.