This design, displayed on an acrylic stand, featured a traditional top tier, mini-cakes and cupcakes. The top tier was accented with hand piped icing dots, overlayed organza and satin ribbons and a Swarovski crystal band to compliment the hand-modelled, icing bride and groom. The mini-cakes, hand piped with icing dots and featuring organza and satin ribbons to echo those of the top tier, were topped with striking, handmade sugar orchids to compliment those incorporated in the floral displays at the venue. The cupcakes were swirled with a "rosette" of buttercream and topped with handmade sugar roses, hydrangeas and blossoms in hues of ivory and pink. The colour theme was continued to the table with scattered petals and an organza bow to complete the overall display. In addition to the cake were traditional home baked Welsh Cake favours for guests which were wrapped in individual bags, hand tied with a pretty organza ribbon and completed with a sparkly gift tag. The top tier cake was a rich fruit cake with the mini-cakes and cupcakes comprising a selection of Victoria sponge (filled with strawberry conserve), luscious lemon sponge (filled with zesty lemon curd) and chocolate cake (filled with chocolate ganache) all topped with vanilla buttercream.
