Share a little about the materials, processes, and techniques used to create this cake 25,20,15 & 10cm 3"high rich sponge cakes (chocolate, vanilla & coconut), chocolate granche, cake boards & drums, Acetate sheets, Coco Barry Callebuts - 28% vanilla white chocolate, 70% dark , spoons, fine paint brushes, marble slab, liquid glucose, knives. Sugarpaste for making chocolate folds in centre. What are you most proud of? This is my first wedding cake and first big project. The quality finish of the tempered white chocolate What advice would you give someone starting this project? You must have some experience of working with chocolate and understand its qualities. Have plenty of space!