60 Uniquely Southern Wedding Cakes

Wedding cakes can be simple or extravagant creations. Showcase an iconic Southern flower with a hand-painted design that feels more like a piece of stained glass than a wedding cake. Even the three-dimensional blossom on top is edible.

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Maggie Austin Cake; 202/448-2920

Go with an old Southern favorite and monogram your cake with the bride and groom's initials. Dressed in ivory and white, the look is updated by skipping a topper.

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Sweet Cakes Patisserie; 205/746-4427

Turn up the volume on a classic Southern flower—the spring-blossoming dogwood—by pairing it with icing in a vibrant shade of grass green. Jan Moon of Dreamcakes designed this cake with another twist: oval layers, instead of traditional round ones.

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Dreamcakes; 205/871-9377

Purple and white sugared anemones give the cake a modern touch.

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Vanilla Bake Shop; 310/458-6644

from the wedding of Lynh and David Wong

Peaches were used to decorate this three-tiered wedding cake, which was placed on an overturned peach basket.

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The Artful Cake; 301/305-3272

from the wedding of Betsy Dail and Hunter Rawley

Skip a single, tiered cake and, instead, place smaller ones at each table for guests to cut themselves. It’s perfect for a casual affair and has an added benefit—the cakes double as beautiful centerpieces.

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Maggie Austin Cake; 202/448-2920

Incorporate details from your dress and bouquet into the cake, as Washington D.C. artist and pastry chef Maggie Austin did here. Tiny hydrangea blossoms sit atop layers of buttercream icing, reminiscent of a ruffled bridal gown.

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Maggie Austin Cake; 202/448-2920

Treat guests to a luscious tower of cupcakes, where the display is as fanciful as the flavor. Try this idea at a colorful, outdoor wedding. Ask your bakery if they design cupcake pedestals, like this moss-covered one, or try making your own.

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Dreamcakes; 205-871-9377

As an alternative to frosting or fondant, try covering a vanilla wedding cake with toasted Swiss meringue.

from the wedding of Keli and Nick

Vintage stamps were reproduced on this wedding cake, and an antique suitcase was used as a cake stand to produce a vintage feel.

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Design Cuisine; 703/979-9400

from the wedding of Alison Noelker and Chris Vinciguerra

This towering five-tier wedding cake was frosted to look unpretentious, and covered in pink and white flowers.

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Jackie Brown of Gracious Goodness Cake Co.; 706/534-1374

from the wedding of Caroline Estopinal and Clark Brewer

Instead of an all-white wedding cake, try covering your cake with blush-colored peonies.

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The Cake Stand; 843/991-4446

from the wedding of Caroline Bell and Jon Stowe

The polka-dots on the grosgrain ribbon inspired the dotted pattern on the cake.

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Ivy Davis of Icing Illusions; 334/395-4444

from the wedding of Hayley Todd and Charlie Sells

Adding cascading daisies is the perfect touch for a spring wedding.

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The Royal Cakery; 504/246-2065

from the wedding of Beth Lundell and Josh Garver

The wedding cake, decorated with berries, was part of the reception's dessert bar.

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Hot Cakes; 434/295-6037

from the wedding of Leigh Burwell and Scott Beal

This wedding cake towers with eight tiers and an intricate floral motif.

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Maples Wedding Cakes; 615/867-2229

from the wedding of Beth and Graham Patterson

Delicate green vines climb the four-tiered wedding cake.

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Jim Smeal; 843/795-6114

from the wedding of Katie Washburn and Duston Mason

A chocolate cake was decorated in gold hues to reflect the traditional cultural elements.

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Matty Cakes Austin; 512/751-3067

from the wedding of Keya Jayaram and Tom Dannenbaum

Tiny rhinestones adorn the modern floral cake.

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The Sugar Forest; 859/881-0887

from the wedding of Julie Knorr and Tony Youssefi

In lieu of renting a traditional cake stand, the couple opted for a tree stump to keep with the rustic, countryside setting.

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Laura Wells of All Things Sweet

from the wedding of Katherine Baggott and Brian Hetherington

A tiered wooden tower held chocolate, vanilla, and strawberry cupcakes.

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Gigi's Cupcakes

from the wedding of Anna Krueger and Joe Thomas

The couple had a four-tiered black and white wedding cake and a music-themed groom's cake that the groom designed himself.

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Celebration Cakes; 703/371-3247

from the wedding of Jessica Glenn and Eric Hallstrom

The pastry chef at The Greenbrier prepared the three-tiered cake with raspberry filling.

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Cake & Catering: The Greenbrier, greenbrier.com

from the wedding of Catherine and Greg

A white gum paste ranunculus and stephanotis and piped vines and leaves were used to decorate the cake. The base of each layer has a triple beaded border.

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Maples Wedding Cakes; jay@jayqualls.com

The bottom two layers of the cake are covered with a fondant ruffle made to look like the skirt of a wedding gown, and a lace mold was used to create the lace on the top three tiers of the cake, to mimic lace on a gown’s bodice. A Tiffany blue gum paste bow and band resembles the sash on a wedding gown.

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Maples Wedding Cakes; jay@jayqualls.com

The design of the wedding invitation was the direct inspiration for this cake with a flowering vine, hand piped on the three layers of the cake. The large sugar flower, in full bloom, adds a touch of beauty and sweetness.

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Sweet Sensations; 770/252-9117

The design of this wedding cake remains simple and not too fussy but also has an element of glamour to it. A pearl accent creates additional texture on the rest of the cake.

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Maples Wedding Cakes; jay@jayqualls.com

White pairs with the metallic gray base fondant on this cake. Using white gum paste, flower petals were softened on the edges, making the petals very thin and delicate. The petals and the base fondant were brushed with pearl luster dust that turned to a platinum look.

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Maples Wedding Cakes; jay@jayqualls.com

The design for the wedding cake was taken from the bride’s vintage style wedding gown. Each layer was encircled with a small ruffle, and the keepsake cameo was added to the sugar bow for an inherited touch, perfect for a wedding at home.

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Sweet Sensations; 770/252-9117

This tall, narrow four-tiered cake evokes a sophisticated, nighttime city wedding. Inspiration was drawn from a slipcovered chair for the circular embellishments. The brooch adds a touch of Art Deco style. It shows how simplicity can still make a big statement.

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Sweet Sensations; 770/252-9117

The buttery yellow fondant swag, like a piece of fabric, adds an accent for the pair of sugar magnolia blossoms on this striking three-tiered cake—an elegant, perfectly Southern wedding cake.

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Sweet Sensations; 770/252-9117

Swirled yellow buttercream adorned the simple wedding cake.

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• Cake: Wedding Cakes by Jim Smeal, weddingcakesbyjimsmeal.com or 843/795-6114
• Caterer: Patrick Properties Hospitality Group, fishrestaurantcharleston.com or 877/307-9243

from the wedding of Meredith Richter and Dave Powell

A basketweave pattern adorns this wedding cake, along with garden roses.

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Cake: Dessert Designs, dessertdesignsbyleland.com.

from the wedding of Ann Stewart and Pearson

The cake rested on a block of wood harvested from a family farm.

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Cake: Jay Qualls, Maples Wedding Cakes, jayqualls.com or jay@jayqualls.com

from the wedding of Julie and Josh

This simple, two-tiered confection is covered with blush-colored buttercream and embellished with a bold budding patterm. The large white buttercream flowers give this cake a romantic look and the scalloped cake stand mimics the vertical piping. Matching the background icing with the cake stand is an easy way to add color to the table.

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Jim Smeal; 843/795-6114

The two-tier pear cake with blackberry-and-white chocolate buttercream was accented with life-like peonies to match the bride's bouquet.

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Maggie Austin Cake

Take your favorite flower and run with it. Small pink blossoms spill down the sides of this tiered buttercream-frosted cake.

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Sweet Cakes Patisserie

The dotted four-tiered cake was topped with a beautiful hydrangea arrangement. The figurine beside the cake was a gift from Amanda's sorority sisters at one of her bridal showers.

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Cecilia Villaveces Cakes

Three cakes cakes coordinated with the couple's bright color scheme and offered Key lime, orange zest, and ginger-lemon flavors

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Wedding Cakes by Jim Smeal; 843/795-6114

The five-tiered wedding cake was decorated with white flowers and displayed on a bed of moss.

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Pineland Bakery; 706/554-3014

Four tiers of cake were separated by green hydrangeas fit in well with the backyard garden theme of this Southern-style wedding.

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Pineland Bakery

This cake adorned with twp lovebirds was inspired by one that the bride saw in a magazine and was displayed atop a vintage suitcase.

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The Cake Gallery; 423/341-8940

The bride and groom chose a white chocolate-and-tupelo honey cake with white chocolate mouse and blackberry filling along with an assortment of other sweets.

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Kendall's Cakes

The bride's four-tiered classic white cake cake was surrounded by an assortment sweet offerings, including red velvet, carrot, caramel, chocolate, and pound cakes.

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Martha Hicks of Southern Hospitality; 334/745-5592

This bride thought outside of the box for this 4-tiered cake. Each layer was a different flavors of cheesecake.

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Classic Cheesecakes & Cakes; 404/233-9636

This cake topper is made of tissue paper flowers—an idea that's both beautiful and everlasting. Set atop a fondant cake with a hand=stamped design that mimics eyelet or lace, the look is elegant yet homespun.

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The Paper Whale

Feminine details on the three-tiered cake were inspired by the bride's dress. Pale-pink flowers coordinating with the bouquets sat atop.

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Maggie Austin Cake

This three-tiered vanilla cake was soaked in St-Germain elderflower liquer and filled with strawberries and lemon curd.

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OCakes; 540/560-2189

This two-tiered white cake with rustic details fit the wedding's winter wonderland theme perfectly. The cake topper belonged to the bride's grandparents, who were married for 67 years.

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Red Pony Restaurant

Instead of a multitiered cake, this bride choose different flavors from a local bakery. A great cost saver that makes a pretty display.

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Piece of Cake

Anemones coordinating with the bride's bouquet adorned this classic three-tiered wedding cake. The silver-and-horn cake servers and tray added touches of elegance to the cake table.

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Dessert Designs; 843/579-2891

In lieu of a tiered cake, the couple decided to serve four different cakes and an assortment of macaroons. This cake was adorned with gold sugar doves surrounded by vintage doilies.

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Sugar Bake Shop; 843/579-2891

Each of the 4 tiers of this white hexagonal cake was a different flavor. Pearl accents and delicate roses gave the geometric cake a more traditional feel.

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Favorite Cakes; 434/974-9229

This delicate five-tiered cake was covered with peonies and set atop a an elegant silver stand.

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Confections on the Coast; 850/259-5102

This simple and elegant white three-tiered cake is adorned with sugar magnolias for a whimsical touch.

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Albemarie Baking Company; 434/293-6456