Meet Your Match

We paired up the city’s top floral and cake designers and assigned each team a wedding scenario to design for—from a spring blowout in the Hamptons to a party of 50 in downtown Manhattan.

• By Doria Santlofer
• Published Winter 2007

Chocolate cake layered with butter crunch and semisweet-chocolate ganache, iced in sugar paste and decorated in royal icing, $25 per serving by Margaret Braun; bouquet of purple hyacinth, sweet pea, freesia, sterling roses, scented geranium foliage, and hosta leaves, $375 by Bardin Palomo.    (Photo: Victor Schrager )

SCENARIO NO. 1: DINNER AND DANCING IN THE PALMER HOUSE
“Nineteenth-century Orientalism was in style when the Brooklyn Botanic Garden was constructed. Drawing from that, we used ivories, lavenders, and acid-greens, which were characteristic of the period, and the crystal vase alludes to the era’s glass conservatories. We kept the cake flower-free and gave it a domed top, a reminder of nineteenth-century architecture.”
—Robert Bardin of Bardin Palomo and Margaret Braun