Geraldine

www.sylviaskitchen.co.uk

Four tier wedding cake at The Grand Hotel, Eastbourne, East Sussex.  All tiers finished with a pale ivory horizontal textured buttercream finish.  Dressed in fresh florals kindly provided by Miranda at Flutterby Events and image kindly provided by Hannah Couzens Photography.  Base tier of Belgian couverture chocolate sponge with whipped Belgian Couverture chocolate ganache filling, tier one of coconut sponge with whipped coconut buttercream filling, tier two of fresh lemon zest sponge with whipped lemoncurd buttercream filling and tier three of fresh coffee and walnut sponge with whipped fresh coffee filling.  Cake serves 120 finger portions.