The theme this year: Tropical Hawaiian Luau. For the top tier we created a coconut-inspired seashell top, and for the bottom tier- a grass skirt with a bow accent. The topper included five gorgeous handmade sugarpaste hibiscus each dusted to match the magenta, yellow and orange color scheme.
The cake flavor was a delicious Devilish Chocolate Cake with a Toasted Coconut-Mounds inspired filling.
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