The bride requested the "Floating Cherry Blossom" cake featured in the Martha Stewart Weddings magazine. This cake was 3 layers of styrofoam with the bottom layer being WASC cake with vanilla pudding, covered in chocolate fondant. The sugar blossoms were made from gumpaste, using 5 petal cookie cutters, and then hand cutting and carving each blossom to give it a more lifelike shape and form. Each blossom was then dusted with pink shimmer dust and attached to the cake with royal icing.