Five tier wedding cake at Ashdown Park Hotel & Country Club, Wych Cross, East Sussex. All tiers iced in white with a soft edged finish. Sugar full bloom vintage style English tea roses in pale ivories, lilacs and pinks and sugar foliage between each tier and to the top tier. Hand piped lacework to tiers and monogram in central tier set in an oval. Base tier of Madagascan Vanilla sponge with whipped Madagascan vanilla bean buttercream and Raspberry conserve. Tier one of Belgian couverture chocolate sponge with orange zest with whipped Belgian couverture chocolate ganache with orange oil. Tier two of Coconut sponge with dark cherries and whipped coconut buttercream. Tier three of fresh lemon zest sponge with whipped lemoncurd buttercream. Tier four of moist rich fruit cake. Cake serves 200 finger portions. Images kindly supplied by Darren Charles Holloway Photography.