Five tiered wedding cake designed for the Squires Kitchen Annual Exhibition, Farnham, Surrey. All tiers iced in pale ivory, with a soft edged finish. Top two tiers and base two tiers have graduated sparkled embellishments of edible glitter, pearls and lustre, with hand made ivory florals with pearl centres. Central tier wrapped in an ivory velvet ribbon and bow, finished with a hand made, sugar ivory full bloom English tea rose and foliage. Cake serves approximately 130 finger portions. Photographed by Clare at FitzGerald Photography.