Three tiered wedding cake at The George in Rye, Sussex. All tiers in a buttercream finish ombre effect, going from “Serentity Blue” to “Rose Quartz” on each tier, finished with a rose gold chocolate drip. Finished with fresh flowers provided by The Flower House Studio. Base tier of fresh lemon zest sponge with whipped lemoncurd buttercream. Central tier of rich red velvet sponge, layered with whipped Madagascan vanilla bean paste buttercream. Top tier of Belgian couverture chocolate sponge laced with with Chambord and filled with Raspberry Conserve and whipped Belgian couverture chocolate ganache. Cake serves 70 dessert portions. Images kindly provided by Joe Kingston Photography.