Four tiered wedding cake at the De La Warr Pavilion, Bexhill, East Sussex. Iced in pure white, decorated with trails of hand piped “strings and bobbles”, painted in antique gold, finished with hand painted antique gold piped beading to the base of each tier. Decorated with hand made sugar ranunculus, anemones and foliage, wired in to trails and loosely bound. Base tier of fresh lemon zest sponge filled with whipped lemoncurd buttercream, tier one of Belgian couverture chocolate sponge filled with whipped Belgian couverture chocolate ganache and whipped salted caramel buttercream. Tier two of gluten free fresh carrot and pistachio nut sponge, filled with orange oil and fresh orange zest whipped buttercream, tier three of fresh coffee and walnut sponge filled with fresh coffee whipped buttercream. Cake serves 160 finger portions. Images kindy provided by Simon Fazackarley.