A four tier wedding cake using Scottish candies - jelly babies, strawberry hearts, smarties and refreshers. The top tier was rich fruit cake, tier two was death by chocolate cake filled with choc ganache, tier three was lemon sponge with lemon buttercream filling and the bottom tier was vanilla sponge with jam and cream filling. All tiers were covered with sugarpaste (fondant). The tiers were offset with food grade dowling. The starburst style topper was hand made using love hearts and jelly tots too.