Your Sussex Wedding - Feb/Mar 2020 (Issue 83)

Our cake had three tiers with the top and bottom decorated in a ruffle effect ivory icing. We chose cherry bakewell, mint chocolate and lemon flavours. The table numbers were crafted from silver plastic and placed amongst the floral centrepieces. Our place names were written on ivory card, along with our names and wedding date with a little white pearl embellishment. The bouquets, buttonholes and centrepieces were all made from cappuccino roses, gypsophila, lisianthus and carnations in a palette of dusky pink and cream. We had eight tables so we opted for four tall vases and four small vases filled with fresh flowers. They were placed on mirrored plates and surrounded by tea lights. I bought a mirror and ordered some vinyl from Etsy to stick on. It was a simple table plan design, but effective. It was presented on an easel to suit the modern theme. I made our favours myself, which were alcoholic shots in small jam jars tied with a dusky pink bow around the neck to reflect the colour palette. I added a rose gold shimmer to the shot, which made it tie in nicely too. 54