AL FRESCO SETTINGS We’re just starting our venue search and would love somewhere with outdoor options. What tips can you share for finding the perfect setting? Firstly, no matter what month you tie the knot in, the weather might not be on your side, so you need to be prepared. Always look for a venue where you love the indoor and outdoor spaces equally. The Rosendale in leafy West Dulwich offers both options, including large and small private rooms and three picturesque gardens. Ask if you can decorate the outdoor area. We’re very happy for you to decorate our Side Garden at The Rosendale so it’s in-keeping with the rest of your theme. Would you like food cooked outside too? Our hog roasts are always a big hit with guests. Does your outdoor setting have the option of shade? We have large umbrellas as well as plenty of space for sun worshippers. Remember, photos look great with natural light, so look out for lots of great backdrops. Our couples always choose outside our entrance for their pics, which is particularly beautiful. Check whether the outdoor space has any additional entertainment, such as a children’s play area. We benefit from having that along with table tennis and boules to keep guests young and old entertained. Kate Lester | The Rosendale | www.therosendale.co.uk 81 ASK THE EXPERTS A SLICE OF SUNSHINE We’d love a colourful showstopper for our big-day bake. What designs and flavours are great for a spring wedding? There are so many ways to bring the season into your cake design. If you’re going for fresh florals, stay local and climate-friendly if you can. Freesias, for example, are non-toxic spring bloomers that come in several colours including pink, lilac and yellow, plus they smell amazing. Pressed edible flowers are another strikingly beautiful, seasonal, and safe choice. For spring months, daisies, and sweet violets (from reputable sources, of course) are both pretty, edible florals with delicate flavours that shouldn’t interfere with the taste of your cake. Sprinkles of colour from dried cornflour petals or pansies can also be used to tie together the elements on a dessert table with elegance. I love to use non-edible dried coloured florals and foliage such as palm spears, and couple them with decorative dyed wafer paper sails and shards. They’re all vibrant and striking, and it allows me to customise the colours to fit precisely with my clients’ chosen colour scheme at any time of the year. Hand-painted decorations such as white chocolate shards or multicoloured chocolate ‘paint’ splatter are another colourful signature Den Bake Shop style. Flavour-wise, I like a little classic citrus, some medium spice options and some sunshine inspiring ingredients in the spring. From my menu, I’d go for tiers of carrot and ginger and lemon poppyseed, with cake canapés in pistachio almond mango and chocolate salted caramel. Maxine Den | Den Bake Shop | www.denbakeshop.com https://jordannamarston.com https://jonathanflintphotography.co.uk https://jonathanflintphotography.co.uk
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