Parto

www.sylviaskitchen.co.uk

Five tier wedding cake at Ashdown Park Hotel & Country Club, East Grinstead.    Cake iced in pale ivory.  Top tier and Tier decorated with piped sugar lace work, matching wedding dress lace cascading from top of the tier.  Central tier with cascading lace also, with a central plaque with monogram of initials “M&P” across the centre of the plaque.  Base tier and tier above base tier decorated with piped sugar lace work graduating from base upwards, also with elements of piped lacework covering the tiers.  Top tier finished with ivory wired sugar full bloom English tea style roses, buds, filler flowers, small blossoms and hydrangeas, florals in pale muted soft ivories and pinks.  Sprays of sugar flowers placed on the cake at intervals to match the top tier.  Base tier of Coconut sponge filled with whipped Madagascan vanilla bean paste buttercream and Passionfruit curd.  Tier two of fresh Coffee and Walnut sponge filled with whipped fresh coffee buttercream.  Tier three of Madagascan vanilla and Champagne sponge with Madagascan vanilla and Champagne buttercream and Raspberry conserve.  Tier four of Toffee cake filled with whipped Madagascan vanilla bean paste buttercream and caramel.  Tier five moist rich fruit cake.  Cake serves 80 dessert portions.  Images kindly supplied by Darren Charles Holloway