We love the modern yet delicate, feminine design of this five-tier wedding cake from Emily Cohen and Darren Rosenberg's July 2005 nuptials. Covered in pale pink fondant, the cake by Bella e Dolce, 231-625-8232, bellaedolce.com, was trimmed with pink silk ribbons (to match the bride's wedding gown sash) and decorated with handmade "branches" sprouting cherry blossoms made of pink sugar paste. "Sugar paste flowers are a great option for brides who want the look of a specific flower that may be otherwise unavailable or out of season," notes designer Kim Sperl. (In Michigan, real cherry blossoms are available only during the springtime—late March through April). And don't think your cake has to be just one flavor: The bottom and top tiers of this cake were made of chocolate cake with vanilla buttercream and chocolate ganache filling, while the middle tiers were made of yellow cake with raspberry buttercream and lemon curd filling. The cake serves 210 people and costs $1,240.