Three tier wedding cake at Buxted Park Hotel, Buxted, East Sussex.  Base iced in pale ivory and blush pink buttercream, graduating up to ivory on the central tier with a semi-naked finish to the top tier.  Pure edible gold leaf trail from the top tier to the bottom tier and finished with a beautiful floral arrangement by Nancy at Blooming Perfect.  Base tier of Belgian Couverture Chocolate sponge with whipped Belgian couverture chocolate ganache, central tier of caramel sponge with salted caramel buttercream filling and top tier of Madagascan vanilla sponge with whipped Madagascan Vanilla bean paste buttercream and Raspberry conserve.  Cake serves 90 finger portions.  Images kindly supplied by Steve Fuller Photography.