“Champagne Reception”
November 11th, 2009
As you remember from a previous post, Cassandra Santor was Featured Coordinator for Bride & Bloom Magazine: Designs for Weddings and Life. She was asked to create a “Spring Reception” and came up with this Gatsby inspired, peach and champagne theme. “The dinner settings were soft, sophisticated, and billowy, perfect for an intimate setting.” Each person received a flight of champagne (three two ounce pours, one for each course) and the purveroys details were tagged on each stem in a style that fit perfectly with the invitations created by Lisa Tse of Ink Box Design Botique.
What wasn’t talked about in the previous post is the cake. The cake was a design from Kennedy Confections in Massachusetts. They created this one of a kind three-dimensional fondant covered cake on location in Newport, Rhode Island at the spectacular Belle Mer. To this date, this is one of Cassandra’s favorite cakes. She loves the simplicity of the design, yet it makes a bold and elegant statement. The icing comes off the cake in swirls and takes the skilled professional hand of an expert confectioner.
Check out the cake in all its glory.
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Cassandra is an expert wedding consultant and coordinator with a decade of wedding planning experience. From cake designing to taking those with wedding dreams through the planning process step-by-step, Cassandra has professional hands-on experience with each wedding component and vendor.
