A Wedding cake...chocolate with layers of dark ganache and lemon cake filled with a luscious custardy and raspberry filling!

It was a relief...everyone enjoyed the cake. Cake can sound pretty simple but it was the first time I was making everything by myself. The cake had to be scrumptious and the finish had to be impeccable! It was for my darling cousin!!

This was the finished result at the wedding reception hall.

This a close up of the sugar flowers.

3 tier cakes are great. Not too small, not too big, not too showy and not too shy! I had made the bottom and top tier a deliciously dark, moist and chocolatey cake with layers of melt in the mouth ganache. The middle tier was a light lemony sponge with layers of tangy rasberry jam and buttercream with creme patisserie lightly whipped. 

Each was covered in marzipan as I hadn't tried covering with buttercream before. I've now learnt buttercream is what you should cover the cakes with before you cover it with fondant! But it tasted delicious, so no harm done there....except that it was a more expensive route!

A lovely covering of mint coloured fondant

On with cream lace decoration and gold ribbon.

Add the sugar flowers. 

The end result was a really pretty vintage looking cake which thankfully tasted great too. My belief is, if it doesn't taste nice, my hen what's the point!!