Palermo joined in 1991 as a decorator at the shop known for its scratch-made Italian meringue buttercream
icing, which the owners describe as "very light, not super-sweet or heavy." The sisters took over in 2003 and still operate a bakery and cafe in Tinley Park with 30 employees.
The bride's cake featured square layers of vanilla cake iced with Italian meringue buttercream
and decorated with swirls of icing on each of the layers in white with the exception of the top layer, which was finished with amethyst icing and swirls topped with fresh flowers and silver "W." The bride's cake table was decorated with a beautiful floral arrangement held in an heirloom crystal vase while other serving tables were adorned with antique metal water jugs, formerly used in cotton fields, that held arrangements of freshly-picked cotton.
The cream cheese pound cake with white chocolate amaretto Italian meringue buttercream
icing was covered with a layer of white chocolate fondant The elegant confection featured Alencon lace piping and a fluted, pleated pattern with a lovely champagne luster.