Amy and Peter chose a 4 tiered birdcage wedding cake with trailing ivy and pale pink roses. The bottom tier is a 12" carrot cake filled with cream cheese frosting and covered with white chocolate ganache, then a 10" chocolate sponge filled with chocolate buttercream and covered with dark chocolate ganache, next an 8" lemon sponge filled with lemon buttercream, covered with dark chocolate ganache and lastly a 6 " domed vanilla sponge filled with strawberry buttercream and covered with white chocolate ganache. Th top 3 tiers are covered with goose berry green fondant and decorated with a trellis design that is pearlised by hand. Training ivy and pink roses finish off the design.