Photography by Jess Shaffer and Dawn Smith
Confetti roses, gloriosa lilies, dahlias, marigold, tree ivy, uluhe fern, and blue veronica make this jewel-toned bouquet from Monica Chimes Floral in West Harrison a beautiful choice for a fall or winter wedding. Manfred Hirz of Patisserie Salzburg of Rye created this stunning four-tier cake with edible sugar flowers to coordinate.
Jennifer Spaziante of Arcadia Floral Company in Mamaroneck used ruffled green and white ornamental cabbage, lady-slipper orchids, and veronica, along with accents of rosemary, thyme, sweet basil, scented geranium leaves, jasmine, and fresh lavender, finishing the bouquet with an organic cotton tie embellished with buttons. Tracy Kamperdyk Assue, from White Plains-based City Limits, topped the four-tier banded cake with a floral layer and an artichoke.
Hot-pink Vanda orchids set the tone in this lush bouquet from Petals by Alice in Pleasantville, A French knot tie and crystal pins make a perfect finish. Maartan Steenman of La Tulipe in Mount Kisco (who created Chelsea Clinton’s gluten-free wedding cake) made this three-tier stunner with golden ribbon banding and floral accents to match.
This free-form bouquet of mango mini calla lilies, baccarat, burgundy brunia berries, striped river grass, and croton leaves by Caroline Tomassi of Grayrock Florist is beautifully realized in Rose Sanca’s five-tier confection adorned with fresh flowers by Homestyle Desserts in Peekskill.
Diana Gould of Elmsford selected phalaenopsis orchids accented with Swarovski crystals and pearls to go with the five-tier cake banded with Swarovski cake jewelry and accented with edible sugar orchids and candy feathers from Lulu Cake Boutique in Scarsdale.