Your East Anglian Wedding - Feb/Mar 2019 (Issue 35)

“ “ The cake was mainly Matt’s decision. We went for cherry Bakewell, chocolate with salted caramel and lemon – all our favourite flavours. We’re very lucky that my sister Claire is a florist and she created the perfect floral arrangements. Our wedding breakfast was a do-it-yourself afternoon tea including rustic bread, ham, cheese, quiche and salad followed by scones, salted caramel brownies, mini Pavlovas and Victoria sponges. My father sadly passed away and instead of giving favours we donated to Guide Dogs for the Blind, a charity he raised money for, and the British Heart Foundation. I spent many hours making lots of signs for the wedding as the little touches were really important and they really stood out. “ Our caterers cut us huge chunks from each layer that we froze and enjoyed after our honeymoon; a tip I’d pass on to anyone who loves cake. Matt and his best man wore brown tweed suits while my cousin, who walked me down the aisle, and our groomsman Derek, wore navy and they all had the same light pink ties. REAL WEDDINGS 43 