A winter wonderland theme was chosen for this wedding cake. 4 tiers of cake displayed on wooden logs. The largest sponge tier was covered in Swiss Meringue Buttercream and the topped with delicious chocolate chop buns. The smallest tier featured the Bride and Groom and their dog. Another iced tier was covered with snow and fir trees. Finally the last tier was decorated with snowflakes, baubles and lollipop balls.
Fruit cake is traditionally cut as a finger portion (1 x 1 x 4)
Sponge cake is usually cut as a dessert portion (1 x 2 x 4)
4 tier cake (12″,10″,8″,6′) = 132 dessert portions
4 tier cake (11″, 9″, 7″,5″) = 104 dessert portions
3 tier cake (10″, 8″, 6″,) = 74 dessert portions