We had a beautiful threetiered naked cake, and each layer was a different flavour starting with a Madeira jam sponge on the bottom, lemon cake in the middle and a boiled fruit cake on top. I wore a Stella York wedding dress customised to have a boat neckline – it was simple, understated and classic. The dress also had pockets and a short train with buttons down the back. I loved my hair and make-up on the day as it brought my whole look together! The hotel provided all our catering! We had toasted goat’s cheese and smoked mackerel to start, chicken and risotto for mains and a milk chocolate cheesecake for dessert paired with Australian wine to keep on theme! I knew I didn’t want a veil, so I chose a beautiful pearl headband to complement and finish my look. The groom wore a three-piece navy suit from Antique Rogue with brown brogues, a tie, a pocket square and personalised cufflinks. The suit was a lighter shade of blue to stand out against the groomsmen. 37 REAL WEDDINGS
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