Immaculately handcrafted sugar flowers elevate this cake from elegant to extraordinary. Three-tiered chocolate fudge cake with bittersweet chocolate ganache and toasted pecan caramel filling, covered in Tahitian vanilla buttercream under white-chocolate fondant and adorned with sugar peonies, roses and rosebuds, sweet pea, Dendrobium orchids, cymbidium orchids and tulips. Serves 100, $2,500, Something Sweet by Michelle.
“Revere” platter, $325, Simon Pierce. Pansies teacup and saucer, $90, from Marie Leveque for Bernardaud, 800-884-7775. Pale yellow linen, $13 per yard, from Britex Fabrics.