Carly

www.sylviaskitchen.co.uk

Five tier wedding cake at Herstmonceux Castle, East Sussex.  Colour scheme of white and ivory throughout.  Base tier of moist rich fruit cake iced in white and decorated with full bloom pale ivory sugar roses, buds and petals cascading on to the base board and to the tier above.  Tier one fresh Coffee and Walnut Sponge with whipped coffee buttercream, iced in white and pale ivory striping.  Tier two moist rich Belgian couverture Chocolate Sponge with whipped Belgian couverture chocolate ganache filling, iced in pale ivory with hand piped white matt filigree work and cupped sugar blossoms.  Tier three fresh Carrot and Walnut Sponge with whipped fresh orange zest and orange oil buttercream.  Iced in pale ivory with cascading hand piped graduated micro dots.  Tier four fresh Lemon zest Sponge with whipped lemoncurd buttercream filling.  Iced in pale ivory and finished with full bloom sugar pale ivory roses, buds and leaves.  Cake set on two iced base boards and antique silver stand.  Cake serves 270 finger portions.  Photographed by Rich Page, Page Creations