Four tiered buttercream finish cake set up at Ashdown Park Hotel & Country Club, Wych Cross, Forest Row, East Grinstead.  All tiers finished with a horizontal textured buttercream, topped with a cake topper provided by the Bride and Groom.  Base and third tiers of Champagne sponge with Chambord soaked raspberries and filled with whipped Madagascan vanilla bean paste buttercream.  Second and fourth tiers of Belgian couverture chocolate and orange zest sponge, filled with Belgian couverture chocolate whipped ganache with orange oil.  Cake provides approximately 150 finger portions.  Cake image by Peter Prior Photography.