My first wedding cake - 3 tier with the bottom in Choc Mud, middle Caramel Mud & top White Choc Mud. All tiers were torted twice and filled with either a dark choc, caramel or white choc truffle. Covered with white choc ganache and ivory fondx. Decorated with pink fondant ribbon and finished off with cashous balls, sugar diamonds and 7 handmade gumpaste oriental lillies. Ribbon joined with diamante and pink catseye brooch.