Elizabeth Anna Cake Design provided our three-tier wedding cake, which was vanilla sponge with Biscoff filling, toffee fudge and salted caramel. Our centrepieces were flowers with candlesticks and tea lights. We decorated the rest of the space with Edison bulbs and fairylights. The favours were bags of homemade treacle toffee inspired by my late grandma who used to make it for me as a little girl. It was my way of including her in the day. Chris and I chose various canapés for the drinks reception and had sharing meat platters for the wedding breakfast. Our dessert was a choice of sticky toffee pudding and cheesecake. For our table plan, we hung ribbons with the guests’ names threaded through them. It was painstakingly made by my sister and maid-of-honour. We wanted somewhere unpretentious with a cosy vibe and Wyresdale Park was perfect. 28
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