Love is definitely in the air.

Valentine’s day is right around the corner and we have been busy planning and making gluten-free wedding cakes.

On the start of the Lunar New Year, we had the wonderful pleasure of making this gorgeous wedding cake for newlyweds Kristen and Roger.

Cake info:

• Flavor: coconut cream
• Filling: raspberry buttercream
• Icing: buttercream
• Decorations: silver ribbon, two heart cake topper, white hydrangeas, and white snap dragons

We really had a fun time collaborating with Kristen and Roger on their wedding cake. We thank them for letting us take part in their special day and hope the coconut and raspberry wedding cake was a sweet start to their life together! As Regina Hill once said, ”together, two hearts can overcome everything.”

xxoo,

The Zest team

Related posts:

1. blood orange mimosa cheesecake for stefano and jen
2. a gluten-free cake for dave and gale’s seaside wedding
3. our first wedding cake for chelsea and coleman
4. boozy cupcakes and a hiller reception
5. our first wedding cake tasting

Tags: cake, coconut, gluten-free, raspberry buttercream, wedding, wedding cake