Four tiered wedding cake at Ashdown Park Hotel & Country Club, Wych Cross, Sussex. Wedding cake iced in pale ivory with a soft edged finish. Decorated with hand piped stem and branch design to match the wedding stationery, with piped leaves in pale muted green for added texture. Finished with a spray of wired sugar flowers, including roses, freesias, buds and foliage. Base tier of Madagascan vanilla sponge with whipped Madagascan vanilla bean buttercream and Raspberry Conserve. Tier one of fresh lemon zest sponge with whipped lemoncurd buttercream. Tier two of Belgian couverture sponge with whipped Belgian couverture chocolate ganache. Tier three of moist rich fruit cake. Cake provides 130 finger portions. Images kindly supplied by Peter Prior Photography.