blooming tangerines
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One of my favorite approaches to designing a dessert table is blending cake designs as well as desserts together that don’t necessarily share the same style or decorating techniques but have similar inventiveness and color hues: in this case, a mixture of contemporary patterns, rustic cakes, and mini tarts with fresh fruit. A wooden crate and cake stands are used to create platforms of varying heights for the desserts. I found this specific soda crate with my gram, Shirley, at an Amish market in rural Pennsylvania.
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