Chelsea Clinton and Marc Mezvinsky’s wedding cake was gluten-free made by La Tulipe Dessert, which was a nice complement to their vegan menu. The nine-tier, 4-ft.-tall masterpiece of vanilla sponge was layered with dark chocolate mousse. They used 360 organic eggs, 50 lbs. of sugar, 45 lbs. of a gluten-free flour blend and 30 lbs. of butter, along with bittersweet Guayaquil chocolate. Each tier was covered in vanilla fondant and decorated with about 1,000 sugar flowers: roses, calla lilies and orchids. It took a month of prep, and then the Steenmans and their team assembled the 500-lb. cake.
