Nicola

www.sylviaskitchen.co.uk

Three tier wedding cake at Ashdown Park Hotel & Country Club, Wych Cross, East Grinstead, Sussex.  All tiers iced in pale ivory and cake finished with fresh florals.  Base tier of Belgian couverture chocolate sponge with whipped Belgian couverture chocolate ganache filling, central tier of vanilla sponge with whipped Madagascan Vanilla Bean paste buttercream and Raspberry conserve and top tier of moist carrot cake with orange oil and orange zest whipped buttercream.  Cake serves 110 finger portions. Image very kindly provided by Murray Clarke Photography.