Michelle and Eric in Hamilton, NJ
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Peter Max Dierkes, the pastry chef at Rat’s, made this French white-chocolate buttercream-frosted and bitter-chocolate-glazed cake. Fresh blue-and-white hydrangeas adorned the cake, and a monogram designed by the invitation calligrapher, Dayna Bischof, inspired the blue Swarovski crystal cake topper from topperswithglitz.com.
Marie Labbancz Photography
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