An Essex Wedding - May/June 2020 (Issue 92)

www.crum bstocreations.co.uk | w ww.lavenhamphotographic.co.uk ▲ “Adding personal touches to your special day is big news. We’ve made cakes that incorporate the couples’ initials and have tiers that match the fabric of the bride’s dress.” – Joanna McGuire, Bunty’s Wedding Cakes ▲ “The biggest trend for next season is props! Whether it’s a flower wall backdrop, a cake hoop or a floating tier, it really gives the wow factor.” – Rebecca Peterkin, RT Cakes ▲ “Textured designs are achieved with edible materials like wafer paper or rice paper. They work brilliantly for the modern couple who want to have a statement piece of art on their special day.” – Sam Bradley, Crumbs To Creations www.crum bstocreations.co.uk | w ww.jennifermoyes.com https://rtca kes.co.uk | w ww.themenagerielifestylephotography.co.uk Flavours are getting more adventurous, and nearlyweds are choosing tastes to reflect them. How about limoncello if you got engaged in Italy? Or key lime pie if you love holidaying in Florida? You could even add vegetables into the mix. Beetroot chocolate fudge cake, anyone? “When it comes to flavours, our clients are loving our delicious raspberry and vanilla sponge with white chocolate frosting.” – Lis Bluck and Katie Marrion, Lucky & Co More companies are now offering cakes for people with a range of dietary requirements, so your gluten-free and vegan guests can still get a slice of the action! www.bun tyscakes.co.uk 54