Your Berks, Bucks & Oxon Wedding - Jun/Jul 2019 (Issue 77)

We had a wonderful three-tier semi-naked cake with plenty of fresh fruit. The layers were Marc de Champagne with strawberry, chocolate with a chocolate filling and almond cake with cherry. We were served canapés on the lawn after the ceremony, sat down for our wonderful meal at six and, after some dancing in the evening, we had snacks and cake to nibble on. We mixed up everyone on four round tables and had a simple white floral arrangement on each table, with some additional floral plinths. The bouquets consisted of lots of herbs to highlight my love of all things gastronomical, along with beautiful lilac memory lane roses, David Austin Keira roses and foliage. Muted tones and a loose bouquet reflected the relaxed atmosphere we wanted to create. The bridesmaids looked stunning in blush pink dresses with matching lace. REAL WEDDINGS 51 