Your Yorkshire Wedding - November/December 2019 (Issue 39)

The cake was a simple three-tier creation dusted with shimmer and wrapped in a ribbon, which went with with our stationery. It was topped with iced flowers and each layer was a different flavour: vanilla, chocolate and lemon. We surrounded the cake with cute cupcakes in tea cups. Ben’s mum treated him to an Aston Martin Rapide for his wedding transport so he, his dad and the best man could all arrive in style! The catering from the venue was delicious. We had a local Hull pattie to start, followed by chicken with all the trimmings finished off with lemon cheesecake. Later on, we all had our own individual basket containing a bacon or sausage butty with chips. I originally wanted a fit-and-flare dress, but I soon fell in love with an ivory lace A-line gown instead. It was the first dress I saw in the boutique. I teamed it with Charlotte Mills shoes, a Swarovski bracelet and timeless pearl drop earrings. AMY’S TOP TIP: Don’t stress about anything. It goes so quickly – just enjoy every minute. I was on cloud nine all day. There’s nothing I would change; we both felt like royalty. Seeing Ben’s face as I walked down the aisle with my dad is a moment I’ll never forget. REAL WEDDINGS 47 