Our delicious cake was made by James’s auntie. It was a three-tier naked sponge cake, consisting of one chocolate layer, a lemon sponge tier and a plain cake. It was decorated with roses and gypsophila and we also had a small lemon cake which was gluten-free because I’m a coeliac. We kept things simple and didn’t have table names or a table plan. Our guests sat where they wanted to which worked well. Our centrepieces were different, depending on the tables. On the 24 round tables were jars filled with fairylights and small glass pebbles surrounded by a green leafy reef with barley and lavender. Others included a bunch of dried gypsophila, barley and lavender in glass jars presented on top of a slice of wood. We also put a handful of sweets on the tables as favours and to help keep the children happy! We had several picnic benches topped with hessian table runners, plants, golden tea lights and candles. There was space within the grounds of the farm for a rodeo bull and a bouncy castle which entertained the children! There’s a bar set up and toilet facilities on the farm so we didn’t have to organise those extra things. At our top table, James and I had two large wicker peacock chairs to sit in which I decorated with small faux red and pink roses. My bouquet was stunning, consisting of dusky pink and white roses, barley, lavender, gypsophila, ferns and a few other varieties. 33 REAL WEDDINGS
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