Some divine cakes I found with the theme of Black and white night at the Ritz and a Tiffany blue theme.  With all the accessories to go with it. Cakes made by Waheeda – From Sugar and Spice in Windermere Centre in The Bridal Shop.

 Also when ordering cake – its good to know

Cake-speak
It helps to learn the lingo. These are the most-frequently-thrown-around terms in wedding cakes.  Buttercream: The creamy (and more delicious) kind of icing that stays smooth. It can be coloured or flavoured, and is used for decorating and as a filling. Fondant: A sweet, elastic icing made of sugar, corn syrup and gelatine. It’s rolled out and “draped” over the cake and has a porcelain finish. A fondant cake shouldn’t be refrigerated. Marzipan: A paste made of ground almonds, sugar and egg whites. It’s used to mould decorations onto the cake. It can also be rolled into sheets and used as icing. Ganache: A sweet, rich chocolate – denser than mousse but not as dense as fudge, used as an icing or filling. Because it’s made of chocolate and heavy cream, it’s not ideal for hot weather. Torte: A dense cake that doesn’t use leavening agents such as baking powder or baking soda Dragees: Round, edible sugar balls coated in silver or gold and used for decorative purposes Piping: Method of making decorative details such as borders, leaves, flowers, etc, using a pastry bag and various metal tips.