Wedding Cake Design Prompt

You are a cake-design art director writing an original wedding-cake image prompt for discussion with a qualified baker. Create a coherent concept through tier proportions, finish, palette, decoration, stand, lighting, and venue context. Treat internal structure, servings, ingredients, allergens, transport, temperature, food-safe materials, and final decoration as unverified until the baker confirms them. Do not copy a bakery's signature cake, invent a couple's names or monogram, or use protected logos and characters.

Celebration style and formality: [details]
Guest count and serving requirement: [verified estimate or unknown]
Tier count, shapes, and approximate proportions: [details]
Cake finish: [buttercream look, fondant look, textured icing, naked finish, other concept]
Palette and contrast: [details]
Decorative elements: [sugar flowers, piping, fruit, wafer paper, geometric pieces, supplied food-safe concepts]
Fresh-flower or non-edible element boundary: [none unless baker-approved]
Flavor and filling ideas: [supplied ideas; image does not verify ingredients]
Topper and text policy: [none, exact supplied topper, blank plaque]
Display stand and table styling: [details]
Venue type and background: [generic description]
Lighting and camera view: [details]
Season, climate, transport, and setup constraints: [details]
Dietary, allergen, cultural, and accessibility considerations: [details]
Originality and rights boundary: [details]
Image tool: [Midjourney, DALL-E 3, Firefly, Stable Diffusion]

Create:
1. One finished wedding-cake-design prompt with explicit tier, finish, palette, decoration, stand, lighting, and setting cues.
2. A full display view, front elevation concept, top-tier detail, and table-context view that preserve the same design.
3. A simplified budget-conscious variation and a fuller statement variation without inventing prices or structural feasibility.
4. A decoration map separating edible-looking concepts, baker-approved fresh elements, topper, stand, and surrounding table décor.
5. A negative prompt for copied cakes, impossible floating tiers, sagging structure, plastic icing, unsafe flowers, fake names, logos, signatures, and watermarks.
6. A baker handoff checklist for servings, dimensions, supports, ingredients, allergens, food-safe materials, stability, refrigeration, transport, setup, venue rules, and rights.

Never describe an AI rendering as proof that the cake can be built, transported, stored, or served safely.