We had two cakes because we served cake for de ssert. This is a tip for other couples because otherwise, much of it goes to wa ste. After all, guests don’t want to eat cake after a three-course meal and p arty! We had a three-tier and a two-tier one and all of the layers were diff erent flavours. Our two-tier showstopper was decorated with burgundy dried flowers and displayed on a grazing table with a crescent moon flower stan d which looked incredible. On our grazing table, everything tied in with the theme, so our macaron tower featured the same colours as our theme and our cupcakes were white. The theme for our flowers was soft green, white, terracotta and neutral-coloured blooms. We wanted season al varieties to be used and some dried ones too. Inc luded in our displays were roses, cosmos, bunny tails a nd eucalyptus. We also suspended foliage with the lights from the ceiling in the marquee. At the top table, we had a long foliage and flower garland. For our centrepieces, we chose simple, low-level designs so that our guests could see and talk to one another. We displayed pillar candles at different heights surrounded by greenery. We chose table numbers to keep things easy because we had a lot of tables and guests. They were frosted acrylic with each number in gold to tie in with the place names and table plan. Our place names continued our theme. They were gold with keyring chains attached which were a keepsake for our guests. We achieved a relaxed festival vibe by having gl amping tents which set the scene. We gifted our female guests a small bottle of limoncello and the gentlemen a bottle of port as favours. We added labels that said ‘Take a shot, we tied the knot’ which we knew most people would love! 34
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