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Lorna Sansom is the cake designer, baker and sugar florist at Sweet Marguerite Cakes based in Aylesbury covering Buckinghamshire, Oxfordshire, Berkshire and beyond. We talk to her about her latest designs and predictions for summer weddings now that restrictions are lifting.
Lorna tells us, "I have always preferred two-tier cakes like these pictured, and it's the smaller cakes that I love to make. It's simple to reduce the tiers down a size and a two-tier design comprised of a 15cm (6-inch) and a 10cm (4-inch) layer would feed 15 guests perfectly. If you have set your heart on a three-tier cake then I would suggest adding a dummy bottom tier which is just for show.
I prefer to use sugar flowers rather than fresh ones on a wedding cake because they can be made in the ideal shade and size, and will keep long past the wedding day. If you decide to have a party later on when restrictions have lifted, you can reuse the flowers.
At a larger wedding, many guests won't even notice the cake so the good news is that, with only 15 guests, they'll all get to see it. Rather than positioning it in a corner somewhere, think about incorporating the cake into your tablescape and make it a real feature. Choose your stand carefully, one with a tall, slender stem decorated with climbing flowers or chiffon ribbon would look wonderful topped with a small cake. Above all, make sure that everything is colour-coordinated."
Images courtesy of https://bernipalumbo.com