PHOTOS BY GORDON LEWIS PHOTOGRAPHY
Roses,roses all theway
T
he wedding cake is the centrepiece of your reception. You want it to look fantastic, reflect your style – and taste delicious! Will it be traditional or contemporary? Moist fruit cake or luscious chocolate? Sponge cake,
lemon cake, carrot cake? A tower of profiteroles? A stack of fairy cakes? If your groom likes fruit cake but you prefer chocolate, you can even have one tier of each. If your budget’s running a bit tight, choose a cake you can serve as a dessert at the end of your wedding breakfast. And if you want to be bang up-to-the-minute, absolutely the latest trend is a cheese cake – no, not a sweet cheesecake, but a cake made of several large cheeses, moulded to the correct shape and size, stacked together and decorated with fresh fruit. It makes a real focal point
reception,
for your evening served with
crackers or warm baguettes. D R E A M W E D D I N G S I N B E R K S H I R E • 2 1
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