Your Gloucestershire and Wiltshire Wedding- Page number 32 - October/November 2021 (Issue 29)

We had a three-course meal with the starter and the main course enjoyed seated followed by the dessert canapés served outside. Our guests loved the profiteroles and chocolate-covered strawberries. Our delicious cake was made by my bridesmaid’s mum, Karen, who was also a wedding guest. We chose a three-tier naked cake with Victoria sponge, chocolate and lemon and blackcurrant-flavoured layers finished with white buttercream icing. It was decorated with flowers and a personalised topper. Our favours were glass bottles filled with glittery pear drop-flavoured gin. I wore an ivory figure-hugging dress that I had altered. It featured lace and crystals around the corset and a stunning low back. I didn’t think that I would choose a dress like this but when I tried it on, I felt like a bride. I kept my accessories to a minimum and just wore a pair of diamond and pearl earrings to complement my new diamond-encrusted wedding band that matched my engagement ring. The train on my dress was trimmed with lace so I chose a Cathedral-length veil with a similar lace design. I chose white flower varieties mixed with foliage. Pampas grass was incorporated into some of the displays and we had gypsophila draped from the beams and also on the chairs lining the aisle. While we didn’t have a table plan because of hosting a small, intimate wedding with six tables, our statement centrepieces were large silver candelabras draped with white flowers and foliage to match my bouquet and the rest of our floral arrangements. We numbered our tables one to six using wooden designs and our place names were acrylic hexagon shapes with each name printed on that coordinated with the personalised cake topper. “Conor arrived on the day in his white Volkswagen Polo which was styled with bows and parked pride of place!” - Chloe and Conor 32