Her father, Leigh Townsend, set the bar high at his wedding 30 years ago, when he created an eight-foot tall wedding cake.

Danielle has not gone quite as large, but her cake still clocks in at one-and-a-half metres tall, weighing almost 70 kilograms.

“Of course the girls had to follow in their father’s footsteps,” Leigh said.

Its bottom two tiers are polystyrene blocks that Danielle decorated by hand.

Because of the time-consuming detail required to decorate the tiers, Leigh said, they had to be made from polystyrene – fresh or frozen cake would not have made it through the process.

“Plus we don’t need that much cake,” Danielle said.

The remaining four double-layers are chocolate mud cake, caramel mud cake, white mud cake, and a gluten-free cake.

Leigh took on the challenge of baking, while Danielle – who is not a baker herself, but still a keen decorator – took on the task of fancying them up.

“The cakes all took about five and a half hours to bake,” Leigh said.

Danielle then took on the gruelling task of decorating the layers, for what she estimated was 12 hours.

The challenge didn’t end there.

The cake then had to be assembled.

Before the sun rose on Saturday, the tiers were carefully taken around the corner to Launceston’s Grand Chancellor Hotel, where they were stacked together.

Each tier was lined up through a series of wooden framework.

That sort of support is needed to keep the cake’s weight in line, which includes 20 kilograms of icing.

“It will take at least an hour to stack together,” Leigh told The Sunday Examiner on Friday.

“And I’m the one who has got to make sure that it stands up.

“Once it’s up, that’s it. There is no moving it.”

The cake is no secret, and many of Townsend Bakery’s regular customers have been led out the back to see the masterpiece in action.

“It’s been a wonderful challenge,” Leigh said.

“In my 41 years as a baker, I haven’t seen this sort of thing in Launceston before.”

Danielle wed Hayden Hingston on Saturday.