Gilded Spice and Blood Orange Cake

Hotel du Pont’s pastry chef, Michele Mitchell, whipped up a wintry gold-trimmed confection for dessert, continuing dinner’s seasonal theme. Below a layer of snowy white fondant and gilded flourishes and flowers was a spice cake filled with tart blood orange filling and vanilla buttercream.

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A Traditional, Formal Winter Wedding at Hotel du Pont in Wilmington, Delaware

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