Which takes the cake?

Our cake is included with the rest of the reception package from the Rivers Club, so that is one less vendor we have to choose. We have not yet met with the baker for a tasting and to discuss the design. In the meantime, I have been looking for some cake-spiration to bring along when we do meet with her.

I love the simplicity of this cake with the cute little bows around each layer. I think this would be perfect for a spring or summer outdoor wedding. (So, maybe not ours.) I colored the flowers to see what they would look like in a light copper - I guess it looks more peach though.

This cake is ultra-modern; a look that I originally thought my wedding would follow. However, it seems I have been heading toward a traditional and vintage look, so I don't think this would work for us. I love the stripes, but these are made of ribbon and I don't like having so much inedible garnish on a yummy cake.

I love the linen paper look of the butter cream on this cake. This cake could work for any wedding depending on the flowers or other adornment chosen.

I love the flowers that adorn this cake. They were pulled from a fabric that was used throughout the wedding. They are definitely vintage.

I am drawn to this two-tone cake, especially when picturing it in champagne and copper. The couple had wreaths of rosemary around the base of each tier as a symbol of eternity. Which is lovely, but would the cake then taste like rosemary?

Here is another modern cake, very elegant. I think the use of ribbon is more appropriate here because it is so minimal. Also, the use of one flower as an accent is very striking.

I think is my favorite cake so far. The lace on the sides mimics the bride's dress without going way over the top. By way over the top I mean this cake. I also like that is not white, but it doesn't scream birthday cake either. The problem is Mr. Pineapple and I prefer butter cream and this cake make be hard to replicate without the use of fondant.

Which is your favorite? Any other ideas?