PICTURE PERFECT There are so many photographers out there; how do we choose the right one for us? Choosing the right wedding photographer is such an important decision to make. As a couple, you will have an idea of what you want your wedding to look like and every photographer has their own style and unique way of working, which can be seen in their portfolio. Some focus more on the natural shots, others on pre-planned poses. For me personally, the best wedding photographers offer a combination of the two. I love to deliver photos that couples didn’t even know were being taken. In addition, I feel it is important to have discussed a selection of preplanned posed photos to ensure particular family and friends are not missed on the day. Meeting your wedding photographer at least once before the big day is a must so they can fully understand and deliver exactly what you want. Budget is often a consideration; some photographers can appear to offer reasonably priced packages, but then there may be extra costs like having to pay for the photos they have taken. Thankfully, most have clear pricing with no hidden extras; it is worth asking if there are any additional costs. An experienced wedding photographer will have numerous reviews, which are a great way to understand how they work and it will be evident what their personal qualities are and whether you will get on. Pete Stanley www.petesphotography.net www.petesphotography.net CAKE EXPECTATIONS How can we incorporate the spring season into our cake’s design and flavour? Many of my couples look to seasonal blooms as a decorative element on their wedding cake, and with many real flowers not suitable for use on a cake as they are toxic, sugar flowers are the perfect way for adding seasonal flowers and foliage. I love making sugar flowers; every intricate detail can be recreated to make the blooms botanically correct, but at the same time there is the creative freedom to make flowers a different size or colour from the ‘real thing’. Wedding cakes reflect the style and décor of your wedding, and well-made sugar flowers will blend in seamlessly alongside real flowers. As far as flavours go, fresh flavours take over from more wintry ones; high on the tasting list during upcoming consultations in the studio are lemon and elderflower, white chocolate, vanilla bean, and passionfruit. I recommend choosing lighter flavours for your cake tasting even if you are tasting them in the colder months. In my experience, taste buds and cravings change depending on the season, and if you are planning a spring wedding, consider lighter flavours and choose your favourites from your cake designer’s menu. Claudia Newberry www.purpleflour.co.uk HOT TOPIC: WEDDING WORRIES Our experts solve your problems EXPERT ADVICE 55
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