Wedding cakes inspire glorious decorations: lacy lattice work, trailing flowers, ribbons of pearly white icing. Try this variation: Using the season as your guide, pile each tier of the cake with a wide variety of fresh fruits. The rich colors of the fruit will contrast beautifully with the white icing of the cake.
For an autumn wedding, use Concord grapes, Seckel pears, figs, plums, crab apples, and lady apples. For summer cakes, berries -- blueberries, raspberries, gooseberries, and blackberries -- create a different effect. Either way, the key is to use the freshest fruit you can find. And don't be shy. Experiment with a wide range of fruits. Each tier should suggest abundance.
To complement the fruit theme, pipe the icing in a basket-weave pattern. She uses a large leaf tip to achieve this effect. The results are magnificent. The “baskets” hold the fruit beautifully.