This design featured simple satin ribbons to the base of each tier, accented with a bow and brooch feature to the middle tier. Each layer of the three tier cake was hand piped with dainty dots to give an overall delicate and pretty feel. The bride had selected a floral posy of pink roses, as a focal point to the top tier, which was supplied by the wedding florist in order to co-ordinate with the bridal bouquet. The cake included layers of zesty lemon sponge with luscious, lemoncello flavoured buttercream and lemon curd; and Victoria sponge with rich vanilla buttercream and strawberry conserve. In addition, the bride had asked for an extra kitchen "cut-up" cake to ensure the evening guests were able to participate in the tradition of being served a piece of the wedding cake.