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Features

Sweet Surrender

Dessert does not have to be wedding-standard. Everyone loves traditional cake, but we bet they’d love an alternative dessert, too. Our mini-cakes, snowballs, donuts, cookies, and pies are guaranteed crowd-pleasers.
Photography by Meaghan Elliott | Shot on location at Four Seasons Hotel Baltimore
Mini-Cakes

Designed by Carla David, Carla David Design. Wedding cake by Baltimore Cakery. Florals from Wicked Willow. Cake banner, paper details, and cake platters by Carla David Design. Linen from Table Toppers. Rental items from Party Plus Rentals. Paper props from Say Cheese! Paper Props. Lighting by Absolute Entertainment.

DONUTS

Designed by Lauren Niles, K&B Events. Vanilla, violet, and caramel donuts, panna cotta and coffee cakes from Four Seasons Hotel Baltimore. Florals from Fine Florals by Linda. Coffee from LAMILL Coffee. Stationery: Preston’s Stationery.

Cookies

Designed by Elle Ellinghaus of ElleDesigns. Cookies, pastries, edibles by Rare Opportunity Farm. Pink tufted bar, pegboard, frame, glassware, dessert stands, calligraphy by ElleDesigns.

snowballs

Designed by Ashley Antmann & Katey Clark, Lemon and Lime Event Design. Snowballs by Xtreme Snow. Ice-cream sandwiches by Cold Stone Creamery in Canton. Dresser from Rusty Love Vintage Rentals. Paper products, labels, and signs by Weswen Design.

pies

Designed by Krista Jones & Natalie Franke, Bayside Bride. Pies (large and mini) by Dangerously Delicious Pies. Flowers by Intrigue Design & Décor. Paper pie flags by Sara Metzger. Tins, burlap tablecloth, and to-go pie boxes from Bayside Bride.

PHOTOGRAPHS Meaghan Elliott LOCATION Four Seasons Hotel Baltimore

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