The soft blush pink ruffles worked beautifully with the  champagne gold sequin effect and the simple band of gold around the top tier balanced the design perfectly.

White Vanilla with Salted Caramel and Hazelnut Ganache and Chocolate Orange with Kumquat Preserve and Chocolate Ganache were served to the guests as a sweet treat with coffee and the Bride & Groom chose Caramel with Baileys Ganache as the top tier to keep.

A separate gluten free and lactose free Chocolate Orange cake was made by special request and provided the perfect platform for the sweet little bride and groom pugs which were handcrafted from sugar.