SCULPTURAL
FLOWERS
For this masterpiece, Erica
O’Brien started with geometric
tiers covered in clean fondant
and added a bouquet of sugar
roses, peonies, hydrangeas, and
berries. “We wanted the flowers
to be the focal point, so we kept
the cake free of texture,” says
the Connecticut-based baker.
“Ever y single petal was hand
rolled, cut, shaped, wired, dried,
and assembled in stages over
a few days. It’s a true labor of
love.” $18 per slice, Erica O’Brien
Cake Design; ericaobrien.com.