Pink and teal wedding in the spring of 2013.

The bride wanted cupcakes but also a tiered cake on top with a combination of chocolate and white cake with butter cream frosting. The top tiered cake was decorated with pink and white fondant roses accented with white edible pearls. The cupcakes had three different decorations. One with rolled butter cream with edible white pearls. Another with a rose swirled with butter cream with two teal flowers and the third also  with a rose swirled with butter cream with a single pink fondant rose.