Ivory ruffle & polka dot cake to celebrate Michaela and Phil getting married. Fresh roses supplied by a local florist really finished the cake off. The bride and groom chose a double chocolate sponge layered and crumb coated with rich brandy-laced dark chocolate ganache base. Zingy lemon sponge with curd and white chocolate ganache fillings and crumb coatings formed the middle tier and a traditional victoria sponge with raspberry conserve with vanilla buttercream for the top tier. The little birds were hand stitched from felt, lace and silk and placed on the cake at the venue, a dreamy country hall tucked away in the Lancashire countryside. I love making wedding cakes!