On Newsstands Now: Our Spring 2017 Cover

Spring has officially sprung, and right on cue we're releasing the spring cover of our current issue!

The cover—photographed by Charity Burggraaf and styled by Bridal Bliss Seattle—features a luxe gold-foil, succulent-adorned wedding cake by Baked. The succulent crown is made of sugar, while the cake itself is lavender strawberry with strawberry buttercream filling and a fondant frosting.

The cover photo offers a peek of the "Golden Wonderland" editorial inside our pages, featuring sleek white cakes paired with emerald succulents and gilded accents. Pick up a copy of the magazine to see the full desserts feature and so much more!