Your Kent Wedding -September/October 2020 (Issue 92)

We love cake and just wanted one showstopper to cut, along with some smaller ones for variety. We were so impressed with what Bev from Winne Bakes made, including an incredible iced lemon and elderflower cake with fresh fruit, plus three others. Everything was styled by Black Sheep, who were incredible - setting everything up exactly as I’d envisaged it, then taking it all down and packing it up in the evening. All we had to do was drive away the next morning. The centrepieces were log slices topped with cut-glass decanters and small jars filled with wild flowers. Lucy Day from Wild Bloom carried out my vision of draped rustic florals perfectly into all the arrangements. I wrote the place names for each guest in gold on laurel leaves. It was a great way to bring the outside in. We named the tables after streets we’ve lived on in Canterbury. Instead of a traditional top table Mickey and I sat at a sweetheart table in the middle of the room, which created an excellent opportunity for some alone time. I made the table plan myself. My dad grew herbs and we put each plant into a cream pot with the guests’ names written on luggage tags. The pots then sat on a reclaimed wooden ladder. REAL WEDDINGS 51 