Three tier wedding cake at The Grand Hotel, Eastbourne, East Sussex.  Base and Tier Two finished with fine soft ivory sugar ruffles, one in a rosette design, one in an inverted “V” design.  Tier One finished with a pale champagne lustre.  Sugar David Austin style wired rose and leaves.  Base tier of Vanilla sponge with whipped Madagascan vanilla bean paste buttercream and Raspberry Conserve.  Tier One of Belgian chocolate sponge with whipped Belgian Couverture Chocolate ganache.  Tier Two of moist rich fruit cake.  All tiers marzipanned then iced in pale ivory.  Cake serves 100 finger portions.