Local experts offer stellar advice on wedding dilemmas HOT TOPIC THE PERFECT DAY We’re planning an outdoor wedding in August, what advice can you share to help with the process? Always prepare for all eventualities when it comes to the weather. Make sure you have a wet-weather plan as well as a hot one in place. If you’re having an outdoor ceremony, what’s the plan if it rains? Do you have a big enough marquee or tipi for everyone to gather under if the heavens open? For scorching weather, consider increasing your supply of drinking water for your guests and shaded areas where possible. I was running a wedding in a tipi a few years ago on the hottest day of the year, and there was very little shade. My saving grace was the refrigerated van, and I’m not embarrassed to say I did pop in to cool down regularly. Remember, umbrellas can be used as sun shades and not just for the rain. Consider supplying or advising your guests to bring shrugs or something warm to throw on for the evening as it can become relatively cold once the sun sets, especially for your older guests. I always recommend a supply of warm drinks for loved ones who like a cuppa later in the day. In summary, always consider the comfort of your guests attending for the entire day alongside your backup plan depending on the unpredictable British weather. Siân Bowron | Amethyst Weddings www.amethystweddings.co.uk www.sarahhoylephotography.co.uk A SLICE OF THE ACTION We’d love to have a luxurious cake on our big day, but we’re worried about the price tag. Do you have any ideas for keeping the price down? Share your budget with your cake designer and talk through the theme of your wedding; they can then draw a design from the information provided. Every cake designer is different; what one finds easy and quick, another may find complicated and lengthy – it’s always best to have a chat first about your ideas. For those looking for a rustic style, a naked or semi-naked cake would be perfect. If you’re looking for a tall cake, dummy tiers are a great option for extra height and impact. Yes, this won’t cost as much as an actual cake, but the decoration and time involved does still increase the cost – just keep in mind that you might not save as much money as you think with this option. Don’t try to cater to every guest unless the cake is used as a dessert. I always recommend reducing the numbers to minimise wastage, which also helps decrease the cost. For example, cater for 70 people if you’re having 100 guests. Sam Stringer | Treat me Sweet | www.treatmesweet.co.uk EXPERT ADVICE 77
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