Ivory Wedding Cake with Red Roses

Van and David are foodies, so the menu was full of flavor: scoops of tomato-basil sorbet drizzled with balsamic reduction at cocktail hour; dinner included Caesar salad in fennel-seed cracker collars, and pan-roasted chicken with black-truffle mashed potatoes and braised kale. The dessert course was served in its own room, where the three-tier cake decorated with marzipan roses and apricots by Katrina Rozelle was a focal point.


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