Your North West Wedding - October/November 2019 (Issue 58)

WHAT’S YOUR FLAVOUR? My wife-to-be and I love strong flavours and want something unusual for our cake. Do you have any suggestions? ❤ If you’re having a tiered creation, then choose a different flavour for each layer. This will give your guests more choice and ensure that both your favourites are included. ❤ Most couples don’t want a traditional fruit cake, but I suggest you give it a try. A rich version studded with juicy dark fruits and seeped in matured brandy will create a strong flavour that’s sure to appeal to most of your friends and family. You could pair this with a salted caramel, red velvet, gingerbread and cinnamon or coffee liqueur sponge. ❤ A sampling consultation is a must! It will help you to decide which flavours you want incorporated into your design. ❤ It may be worth considering what dessert you’re going to be serving at your wedding breakfast. If you choose a lemon tart, for example, you wouldn’t also need lemon in your bake. Cheryl Shields Cake specialist sugar-pie.co.uk HOLD ME CLOSE Our December wedding is going to be held in the late afternoon, and it’ll be getting dark by the time our ceremony ends. How will this affect our photography? December is a wonderful time of year in which to tie the knot, as the trees still have autumnal leaves and the atmosphere is magical. As a wedding and astro photographer, I use special lenses and tripods to capture low light images. If you want to wow your guests, you could even arrange a firework display – that will look fabulous in your pictures. Mark McNeill Photographer markmcneillweddingphotography.com markmcneillweddingphotography.com EXPERT ADVICE 63