Three tiered wedding cake at The George in Rye, Sussex.  Base tier decorated with a striking white and purple marbling effect.  Central tier lusted in a deep purple and top tier iced in pure white.  All tiers finished with a sharp edge.  Cake decorated with hand made sugar blossoms and sugar lavender and wired twigs.  Base tier of Champagne sponge with Chambord soaked raspberries, filled with whipped Madagascan vanilla bean paste buttercream and Raspberry conserve.  Central tier of fresh carrot and walnut sponge, filled with fresh orange zest and orange oil whipped buttercream.  Top tier of Belgian couverture chocolate sponge soaked with Kirsch, filled with Belgian couverture chocolate ganache and Cherry conserve.  Cake serves 90 finger portions.  Cake images kindly supplied by Celine Chaplin Photography.