Clare Hartland-Brown is the owner of Betty Bee Bakes, a bespoke wedding and celebration cake company based in Old Windsor, Berkshire. We ask her to reveal her new-season designs for micro weddings taking place this spring. Here's what she said...
"If you're planning a small yet perfectly formed wedding then there are plenty of options for a spectacular wedding cake other than the three-tiered design that might not get eaten. A smaller cake doesn't mean less impact. Choose your decorations wisely and it will still look as stunning as a larger design. A four-inch tier on top of a six-inch tier will serve 20 finger-sized portions after the coffee and speeches when guests are already full. If you have your heart set on a three-tier design then why not serve it as dessert?"
She continues, "If you're not so bothered about the cutting of the cake then consider having a cake buffet. Brownies, cookies, scones and a Victoria sponge cake are perfect for this, and I could bake a selection while you ask your guests to get involved and bring something along (you'll need to check that the venue is happy with this idea first). Other popular ideas are a doughnut wall, candy cart and dessert trios served instead of cake. Finally, consider going savoury with a cheese and pork pie tower (which is what I did at my wedding). Fill cake stands with your favourite cheese varieties and provide individual plates of crackers and small bowls of pickles – you're set to enjoy a wedding day that's truly unique and no less memorable for being just you and your nearest and dearest."
To book, call 07989 980 041 or visit https://bettybeebakes.wordpress.com