Five tiered wedding cake at Ashdown Park Hotel & Country Club, Wych Cross, Sussex.  Base tier of moist rich fruit cake, tier two of fresh lemon zest sponge with whipped lemoncurd buttercream, tier three of Madagascan vanilla bean sponge with whipped Belgian couverture chocolate ganache buttercream and dark cherry conserve.  Tier four of fresh carrot and pistachio sponge with orange zest and orange oil whipped buttercream and tier five of moist rich fruit cake.  Cake iced in pale ivory, decorated with white sugar lacework which has been hand over piped in royal icing.  Beautiful florals separating each tier, provided by Zara Flora.  Cake provides 220 finger portions.  Images kindly provided by Darren Charles Holloway Photography.