Weddings by The Ritz-Carlton Volume 7 • Issue 1 January – June 2014 - (Page 52)

All Abloom There's an enduring affinity for wedding cakes strewn with real flowers, a demand substantiated not just by the many, many pretty pictures on Pinterest, but by the incessant requests made of the pastry team at the ritz-carlton, Wolfsburg. Roses, lilies, a replica of the bouquet - anything is possible thanks to Pastry Chef gabi Ortmann's team. whether the fresh floral component replaces the traditional cake topper or functions as a supporting design element trailing along the tiers, it can be used in harmony with any of the many current wedding cake trends seen at wolfsburg, including juxtaposing round with square tiers, upturning the traditional tiers so the tiniest cake is on the bottom, or inscribing the initials of the bride and groom on the top tier. All this loveliness and fewer calories, too, considering there's less sugar in the making. 52 w e d d i n g s b y t h e r i t z - c a r lt o n

Table of Contents for the Digital Edition of Weddings by The Ritz-Carlton Volume 7 • Issue 1 January – June 2014

Volume 6 • Issue 2 July - December 2013
Contents
Memories
Trends
Dispatch
Beauty
State of Lace
Tiers of Joy
Beyond Flowers
Beyond the Sea
Vintage Vows
Atop the World
Honeymoons
Expert Advice

Weddings by The Ritz-Carlton Volume 7 • Issue 1 January – June 2014