The bride selected a combination of mini-cakes and cupcakes, topped with a traditional top tier, which was displayed on a seven tier acrylic display stand. The colour palette for the event featured ivory and fuchsia pink accented with plenty of sparkle. The couple wanted to include the sparkly brooches that featured on the place settings at the marquee venue, and requested that each of the individual cakes be decorated with handmade icing roses, small flowers and bows. The bride wanted to add sparkle and as such each cupcake was decorated to add a special twinkle which would be especially effective when viewed in the feature lighting of the evening celebrations. The cupcakes and mini cakes were a selection of Victoria sponge with vanilla butter cream and raspberry conserve filling and lusciously zingy lemon sponge with a lemoncello butter cream filling. The top tier, a traditional fruit cake coupled with the mini -cakes and cupcakes was the perfect option to embrace the traditional cake cutting ceremony whilst offering the more modern, fun sharing element synonymous with cupcakes.