Before the Summer heat sets in, the tumble weeds start blowing and hurricane season is in full swing- I thought I would take one last grasp at Spring. And by grasp I mean, I am holding on for dear life, it was 95-degrees here in Miami the other day.

Do you remember the ruffle cake we posted on the blog last week? This one here?

This cake was made in a set and meant to accompany our Hydrangea cake to the party, kind of like an escort, but totally legal.

Part 2 of our cake series is a coconut cake covered in chocolate fondant. As much as I love Lemon cake- LOVE lemon cake, coconut cake is sure becoming one of my new favorites.

So for these photographs I wanted a little more of a retro look but the overall look of the cake and color contrast are still so clear. These cakes were 6″ each. Their heights varied and this Hydrangea cake was tall and slender.

The flower topper is sweet and rustic however, anything but simple. And the color contrast between the hydrangeas and white stephanotis against the dark background of the cake is a sure classic.

We are all loving the simplicity of this design. I find that lately I am more attracted to a cleaner design and that by itself is completely elegant.

This was the actual color of the hydrangea flowers. The contrast is amazing and the stephanotis peeking out are sweet and subtle.

Hydrangea’s are typically used as filler flowers but on this night they were the star of the bouquet. I will definitely be using these little ones more and more in my bouquets. And if I haven’t said it enough, love the retro look. Here’s to bringing back the retro.