. . . have always thought that cake and champagne are perfect anytime, especially for unexpected occasions — the near arrival of spring, saint patrick’s day, or a sunny thursday in mid-march — and especially if the champagne is vintage and the cake is tiers of pink fondant trimmed with royal icing, beautifully topped, of course, with wonderfully vibrant and beathtakingly lovely camellias . . .

{image: wedding cake with gum-paste camellias via martha stewart weddings}