Wedding Cake with Red Sugar Peonies

Dinner, catered by Sea Island Chefs at the Cloister, featured seared scallops and sweet corn ravioli for appetizers, and a choice of beef tenderloin, lobster thermidor, or roasted halibut for the entree.

The four-tier wedding cake, created by the Cloister's pastry chefs, was decorated with sugar peonies and featured two flavors—California almond with chocolate ganache, and peanut butter with raspberry marmalade and raspberry mousseline.


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