The wedding of Kristy and Brian took place at the picture perfect Peppers Convent, with the reception held in the garden marquee. It was such a warm day, we chose to set up the cake and sweets after the ceremony, and by the time we arrived, the marquee looked breath-taking. The table were set with vintage books, eclectic jars and vases with soft floral accents and decorating by the very talented Peonies Floral Designer.
The entrance to the marquee had hanging glass candles and flowers. I can only imagine how beautiful and glowing the entire space would have been after dark.
The wedding cake was set on a vintage table, and topped with fresh flowers. The scalloped lace border was piped on to give a delicate feminine feel that tied in with the rest of the marquee. Keeping it in shades of whites and ivory rather than adding colour helped to achieve a romantic look rather than being so matchy-matchy with the other accents in the wedding party.
The dessert table, for Kristy and Brian, was all about homestyle desserts, not jars filed with candy. They wanted cakes, cheesecake, friands, cupcakes, lemon meringue pies, all things that are baked, warm and comforting. I loved creating the ruffle cake, this time it was gluten free, so all their guests could enjoy it. Our incredible crumb cakes were in peach, blueberry, and berry/rhubarb as well.
Macarons, are of course, a staple on our tables, as we do make wonderful flavours, as are brownie bites and cake pops. Kristy and Brian made such wonderful choices, absolutely full of my personal favourites.
Congrats guys, wishing you all the very best. Love Love