An Essex Wedding - November/December 2020 (Issue 95)

Our semi-naked three-tier cake coordinated perfectly with the rustic feel. It was made up of three yummy flavours: lemon, chocolate and Victoria sponge. We opted for a dusty rose palette with rustic touches, which was carried though our bouquets. The centrepieces were made from log slices, jugs and glasses. I’d known for a long time that I wanted to get married at Crondon Park. I love the barn and outdoor space as it has a very rustic vibe. Our church was beautiful too; the trees lining the walkway sold it to us. We had great fun making the table plan from pallets. We decided to name the tables after years and we had pictures of us from that time. We treated our guests to a shot of Tequila Rose as favours! 42