Our cake was an amazing two-tier pink sponge. One tier consisted of Pina Colada and pineapple-flavoured layer, and the second tier consisted of lemon and almond. Delicate roses were positioned to decorate it and it was finished with a wired “We do” topper. Harrie from Boo to a Goose fulfilled our vision, and couldn’t give her enough credit - it tasted as good as it looked! We created a newspaper, telling our history, funny stories and wedding facts, dates and timings. A strawberry, white chocolate, and Lindt Easter bunny for each guest was placed with the table foliage for helping to set the spring and pink colour theme. Within the set price for the flowers was a posy from which you can choose your blooms and colours. I had my mind set on a trailing bouquet, so I paid a bit extra and the florist, created it from my description. A gold star with wording for my late mum was tied to it which meant so much to me. Witnessing the flowers for the first time and the scent they produced resulted in the first set of happy tears on the day. We also had buttonholes made for all of our male guests and Steve and his best man, Chris plus corsages for the women and flowers for our cake and table centrepieces. I’d found an incredible artist that paints stones so for our favours, I asked her to paint a stone for each guest representing something we knew that individual liked. They looked beautiful displayed on the table and provided a unique, personalised keepsake from our day. “Seeing Maria standing on her own, with Eva Cassidy playing in the background, having her veil adjusted waiting to walk up the aisle was a memorable moment for me – she looked so beautiful yet also vulnerable. That had me in tears.” - Steve Steve is a joiner by trade so he made wooden lanterns that were placed along the table, amongst soft pink roses and eucalyptus, with fake, flickering candles for effect. We also had wooden star serviette holders - the stars representing our parents. We wanted to create a day where every detail was thought about, including thinking about our guests as individuals and also of those who sadly weren’t with us. 36
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