To match the wedding’s vintage feel, Charlene and Ben decided to keep with tradition and have a classic two tier fondant icing wedding cake. The bottom tier had a quilt effect finish and the top tier had a sweet love heart embroidery pattern. The bottom layer of the cake was a white chocolate mud cake and the top was gluten free chocolate mud. The cake was made by Margaret at the Cake and Icing Centre who decorated it with white rose sugar flowers which looked very effective and life like with pink tinting on the petal ends. The cake was served with tea and coffee and cake bags were placed on the table for any guests who wanted to take their slice home.