Photography and styling by Gerard + Belevender
Almond olive oil cake layered with blood orange curd and citrus praline buttercream, covered in fondant and hand painted with gel color in a loose, watercolor style. $525 for 35 servings, at Sweet Heather Anne, Ann Arbor; 734-913-2025; sweetheatheranne.com.
Chocolate beet cake with vanilla Swiss meringue buttercream, fresh berries, fresh and sugared begonias, fancy sprinkles and gold foil. $300, at Amellia’s Cakery, South Lyon; amelliascakery.com.
Buttermilk cake with lemon passionfruit buttercream and chocolate cake with alternating layers of salted caramel buttercream and dulce de leche, frosted with buttercream in an abstract palette knife painting on a spackle textured base. $405, at Zingerman’s Bakehouse, Ann Arbor; 734-761-7255; zingermansbakehouse.com.
Cookie Butter S’Mores Cake with dark chocolate cake, house made marshmallow fluff, cookie butter, crushed Biscoff cookies, and American buttercream with brush stroked white chocolate and sprinkles. Starting at $300, at Flourish, Detroit; flourishbakes.com.
Two-tier cake with Matilda chocolate cake with black chocolate buttercream top tier, Triple Berry cake with Bavarian buttercream and triple berry jam bottom tier, and ombre green buttercream frosting with a splatter of gold and gold drip, accompanied by gold pistachio macarons. $250 for 40-50 servings, at For the Love of Sugar, Detroit; 313-788-7111; fortheloveofsugar.com.
Lemon lavender cake with blackberry jam, iced in vanilla Swiss meringue buttercream with combed tiers framed in piped buttercream, gold leaf, gold splatter, sugar pearls, meringue kisses and fresh fruit. $300 for 45 servings, at Venla’s Cakes, Detroit; 313-731-2191; venlasdetroit.com.
Lemon rosemary cake with raspberry and blueberry buttercream filling, frosted with vanilla buttercream under indigo fondant wrapped with navy, purple, and white deckled marble wrap, hand painted metallic edges, and white and green sugar flowers. $325 for 20-25 servings, at BELLA e DOLCE Cakes, Walled Lake; 248-295-1500; bellaedolcecakes.com.
Belgian white chocolate cake with raspberry curd and white chocolate Swiss meringue buttercream, designed in an aged marble fondant with a Kintsugi effect and gilded rice paper floral vine. $535, at Sweet Delights Cakery, West Bloomfield; 248-787-7766; sweetdelightscakery.com.
