“Naked cake” of vanilla genoise filled with fresh strawberries and cream and finished with a light coating of European buttercream. Cheesecake pops, red velvet cake pops, and chocolate and lemon cake pops. Chocolate-dipped meringues, almond raspberry petit fours, and peach, orange, and vanilla macarons.
Flowers by Kevin Morris of Botanicals on the Gulf
French almond sponge cake filled with layers of organic raspberries, toasted almond macaron cookie crumble, and Italian vanilla bean buttercream, topped with a thin layer of buttercream, 24-karat gold leaf, and edible cake lace.
Semi-“naked” white cake filled with white mousse and scantily frosted with Swiss meringue buttercream. A selection of small pastries including lemon and raspberry macarons with lemon meringue tarts.