The bottom tier was a dark chocolate "mud cake", layered and covered with dark chocolate ganache butter cream; the middle tier was a white chocolate and raspberry "mud cake", layered and covered with white chocolate ganache butter cream; these two tiers were them covered again with Renshaw's White Chocolate Flavour Fondant Icing, which I decorated using a quilting technique and silver dragees, then placed diamante ribbon around the bottom edge of each.
The top tier was a dark chocolate sponge cake, layered with chocolate whipped cream and covered with plain whipped cream. I then covered it with slats of tempered white chocolate, which I had also given a quilted look with a diamond pattern, and secured with a white satin ribbon and more diamante ribbon.
All three layers were then further decorated with sugar flowers I had made ... stargazers, callas, roses and carnations. (The top tier was supported by a polystyrene "cake", which was wrapped in cream satin ribbon and covered with flowers.) The whole cake was then topped off with a diamante heart and presented against a satin backdrop in the bridal colour of turquoise and a few "diamonds" scattered around the base. (The plinth was also a polystyrene "cake" wrapped in cream satin ribbon. The stand for the satin drape was made by my husband.)
