Lace Is Ace: Mother and daughter-in-law duo Deb and Alison Reed of DeClare Cakes have earned a reputation for being maestros of classic hand piping. Above, the pair uses that skill—as well as matching bands of gold fondant—to unify a trio of cakes in a host of heights and hues. “Incorporating three different cakes adds to both the presentation value and the flavor diversity of a dessert spread,” says Deb.
Serves: 150 guests
Tons of Texture: Though his original concept featured two tiers instead of three, pastry chef Jim Smeal finished things off with a topper of buttercream petals—his favorite element of the design. Add in the middle tier with its impeccable piping reminiscent of the wrought-iron gates found South of Broad, and this confection is the edible epitome of springtime in the Holy City.
Serves: 90-100 guests
Price: Starts at $950
Flower Power: From stationery suites to signage, watercolor artwork has popped up in a bevy of Big Days of late. Smitten with the look, pastry chef Jessica Grossman of Patrick Properties Hospitality Group tried her hand at the trend by painting ranunculus on stripes of fondant. The result? A dreamy, delicious sweet covered in bright blooms. “I love the soft, airy feel of the design,” says Jessica.
Serves: 50-60 guests
Cakes: DeClare Cakes, www.DeClareCakes.com; Wedding Cakes by Jim Smeal, www.WeddingCakesByJimSmeal.com; Jessica Grossman of Patrick Properties, www.PPHGCharleston.com
Floral and Tablescape Design: Gathering Events, www.GatheringEvents.com
Location: William Aiken House, www.PPHGCharleston.com
Photography: KT Merry, www.KTMerry.com
Tablescape Rentals: Polished!, www.PolishedTabletop.com; Snyder Events, www.SnyderEvents.com; EventHaus, www.EventHaus.com; and Ruth's House Event Rentals, www.RuthsHouseInc.com