Your Berks, Bucks and Oxon Wedding - Page number 45 - October/November 2021 (Issue 91)

pins from Cancer Research UK, Kidney Research UK, Dementia UK and the British Heart Foundation, chosen in memory of some of our loved ones,” Laura explains. “Our wonderful friend, Catherine, made our delicious three-tier Victoria sponge wedding cake, which was her first-ever wedding design. The flavours were lemon, raspberry and blackberry and it was finished with a Mr & Mrs Kelly cake topper and decorated with fresh flowers matching those in my bouquet.” The couple styled their ceremony and reception with stunning pink and cream blooms mixed with plenty of greenery. “We had foliage draped from the beams in the barn where we said our vows,” Laura tells us. “My bridal bouquet and the bridesmaids’ posies contained pale pink and cream roses while our buttonholes featured a single pale pink rose. We filled jam jar vases wrapped in hessian with similar varieties and presented them on log slices as our centrepieces.” LOOKING THE PART Laura wore the dress called Faye by Essense of Australia. “I loved the embroidered lace detail and the statement open back,” Laura tells us. “I teamed it with a short veil and a pearl hair vine and my friend, Georgia, created my elegant up do. I finished my bridal look with a silver pendant cross necklace, silver bracelet and a pair of stud earrings.” Sean and his groomsmen chose navy suits styled with soft pink ties and pocket squares to match their buttonholes. “Our bridesmaids’ dresses tied everything together because they were decorated with pink, blue and green sequin flowers,” Laura says. TIME TO ENTERTAIN “We felt so blessed to be allowed to have everyone attend our wedding,” Laura tells us. “We enjoyed our first dance to This Is It by Scotty McCreery outside on the courtyard which all of our guests loved watching.” “Neither of us felt nervous, we were just so excited and happy that our day had finally arrived!” − Laura and Sean REAL WEDDINGS 45