For the centrepieces, we chose two different styles . The first was a tall square gold frame with cascading flowers and candles u nderneath, and the other was a gold hoop with flowers and glass votives p laced around the outside. The favours were made by Taylor’s mum, who is the owner of Wedding Cakes by Lisa Broughton. She created white macarons decorated with gold edible leaf and gold and white sugar sprinkles. We placed them in boxes for the adults and gave the children and guests with nut allergies Kinder chocolate bars in an acetate bag tied with a gold ribbon. Taylor’s mum also made our wedding cake. It was six tiers and decorated with a sugar paste finish and handmade flowers. We opted for a variety of flavours, including strawberry and champagne, coconut and lime, zesty lemon, and classic Madagascan vanilla and raspberry. The cake, of course, was one of the best parts of the day. It was so beautifully conducted and special to us. She really went above and beyond. Wisteria Green provided our flowers which were avalanche roses, white hydrangeas, white lisianthus, spray roses and masses of eucalyptus. Our colour scheme was white, light grey and green with touches of gold. I incorporated these colours into the stationery, flowers, cake and venue décor. Taylor’s mum is a cake maker, so he was brough t up around the wedding industry and already knew of Oaks Farm. What attracted us the most was the scenic setting and that we could have exclusi ve use with everything in one place. 48
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