Three tier buttercream style wedding cake at The George in Rye, Sussex. All tiers iced in ivory and duck egg blue smooth finished buttercream, with flecks of painted gold and pure edible gold leaf. Dressed with florals by Kim from The Flower House Studio. Base tier of fresh lemon zest sponge with whipped lemoncurd buttercream, central tier of Belgian couverture chocolate sponge with whipped Belgian couverture chocolate ganache and top tier of Madagascan vanilla sponge with whipped Madagascan vanilla bean paste buttercream and Raspberry Conserve. Cake serves 80 finger portions. Images kindly supplied by Jacqui McSweeney Photography.