A dazzling shade of turquoise applied in freeform waves gives prominence to clusters of overblown Black Velvet roses and leaves.  Banana Truffle cake is the entertainment inside. Deep burgundy mini-calla lilies and Chocolate Cosmos are combined for the bouquet. The wavy pointed petals of the mini-callas tie in with the pointed ends of the cake’s leaves.

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Dramatic stripes of black and white with a hint of pale lavender wrap around the cake with tiny opalescent white chocolate pearls scattered as if they fell into place. A lime-infused cake layer is the base for a tangy, creamy lime cheesecake and a bit of lime cream.  With white peonies and tweedia wrapped in Grosgrain ribbon of pale blue, charcoal and cream, this bouquet perfectly complements the cake uniting the two in striped unison.

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What could be better than solid pearls everywhere? A pavé of white chocolate opalescent pearls covers this cake, giving it a glamorous sweet look. Found inside is Chocolate Toffee Truffle Cake with layers of dark chocolate cake, decadent bittersweet chocolate truffle and dark chocolate mousse enhanced with an accent of crunchy toffee pieces.  The bouquet, made of white scilla, is abundantly dressed with pearl buttons throughout and a pearl-wrapped handle.

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Clusters of juicy-looking white chocolate figs with vines, leaves and tiny blossoms are set against a hand-painted backdrop in warm antique golden yellows. To mirror the outside, the cake flavor is a luscious combination of Pistachio cake layered with vanilla cream and fresh figs. For the bouquet, the kiwi cording in fig tones is inspired from the kiwi vine along the cake.  Graham Thomas garden roses, pale yellow freesia, black dianthus, yellow kangaroo paw and frosted faux fruits and leaves connect the figs from the cake with the fruits of the bouquet to create this duo.

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Rings and dots of playful yet sophisticated colors are scattered on each tier of this polka-dot cake to create a cheerful design. A creamy vanilla cheesecake is sandwiched between two layers of rich dark chocolate cake and filled with bittersweet chocolate mousse.  Green gladiola florets, lotus, poppy pods, snowball viburnum, and melaleuca are used with lots of round shapes to mimic the circles on the cake.  The ribbon is olive satin with chocolate circles. Cake featured in the Dean & Deluca 2006 Holiday catalogue.

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Shimmery copper “sequins” are overlapped on the sides of each tier of the cake. Burnt orange hand-blown sugar bubbles are scattered along the table as highlights. A light and refreshing orange cake is filled with a delicate orange cream, using only fresh orange juice and zest to bring out the elegant flavor. Flowers of orange mokara orchids are fashioned as a bouquet purse with copper handles. The domed shape of the purse, the roundness of the orchid petals with the curved copper handle mimics the look of the “sequins” along the cake.

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A saucy rush of red and black.  Dark, rich chocolate cake layered with chocolate mint mousse, designed with a swirl pattern in black, is on a fiery red background, accented with a flourish of black ruffles. Bright red ranunculus with black centers make up the bouquet and are gathered with a collar of sexy black feathers and black scalloped-edge ribbon.

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