A great way to please everyone is to mix the flavours for each tier of a wedding cake. This four tier wedding cake was made with a fruit cake, a cherry and white chocolate cake, a Victoria sponge cake and a lemon drizzle on the top tier.
The flower spray at the bottom tier was made with sugar flowers on wires and consisted of white roses, lily-of-the-valley, gypsophila and white hydrangea petals. This was made to complement the bride’s flowers. The spray can be kept indefinitely if stored in a cardboard box away from light and damp.
The lily-of-the-valley flowers and leaves adorning the edges of the tiers were fully edible sugarpaste.
The bird cage at the top was filled with real gypsophila to complement the table decorations.
