Four tiered buttercream wedding cake at The George in Rye, Sussex. Base tier and alternating tier decorated with piped textured designs in pale ivory buttercream, with alternating tiers finished in a pale ivory buttercream horizontal textured finish. Base tier of Madagascan vanilla sponge with whipped Madagascan vanilla bean paste buttercream and Raspberry conserve. Tier one of Belgian couverture chocolate sponge with whipped Belgian couverture chocolate ganache filling, Tier 2 of fresh lemon zest sponge with whipped lemoncurd buttercream filling and top tier of fresh orange zest sponge with whipped orange zest and orange oil filling. Muscari florals provided by Cafe des Fleurs. Cake serves 130 finger portions. Images kindly provided by Debbie Sanderson Photography.