Four tiered cake at Ashdown Park Hotel & Country Club, Wych Cross, East Grinstead, East Sussex.  Extra tall height tiers to each tier, iced in pale ivory and finished with a sharp edge to each tier.  Decorated with hand piped royal icing gypsophila, covering the entirety of each tier.  Finished with a wired, full bloom ruffled sugar ivory peony and wired sugar peony foliage.  Base tier of fresh lemon zest sponge with whipped lemoncurd buttercream filling, tier one of Madagascan vanilla sponge with whipped Madagascan vanilla bean paste buttercream and raspberry conserve.  Tier two of Belgian couverture chocolate sponge, laced with Chambord and filled with whipped Belgian couverture chocolate ganache and a raspberry conserve.  Tier three of Belgian couverture chocolate and orange zest sponge filled with Belgian couverture chocolate and orange oil whipped ganache filling.  Cake serves 160 finger portions.  Images kindly supplied by Edward Solly Photography