Chocolate fudge cake with Nutella SMBC (Baileys chocolate de Luxe Liqueur); Lemon Buttercake with Lemon SMBC (Limoncello) and Vanilla Buttercake with vanilla SMBC (Galliano) and caramelised nuts. Each cake was white chocolate ganached and then covered with appropriately flavoured hand tinted fondant in pistachio, pale pistachio and cream. Cutting cake was vanilla and decorated in chocolate and fondant leaves as per the bottom tier. Wired gumpaste flowers (my own gumpaste) were made by hand (by me) and wired into wreaths so that they could be removed easily and mounted as a keepsake by the couple after the wedding. Top tier was on a pedestal glass stand. Hidden in amongst the flowers was an Irish flag, a ships wheel and on the top tier a small silver painted ships anchor as the groom is an avid marine historian and his bride wanted something on the cake to show that. I stopped short of a schooner.