Your Bristol & Somerset Wedding - June/July 2022 (Issue 89)

Our lovely four-tier cake, iced in white, had four d ifferent flavours – lemon, vanilla, salted caramel and chocolate. It was deco rated with lilac ribbon to complement the colour palette as well as individua l orchid heads. We had guests’ names laser cut from wood, which we placed on the napkins along with a single orchid head and tied a satin lilac ribbon around each one. Flowers were a massive part of the day. Being a florist myself and working with my mum and dad in the family business, they were always going to be amazing! Although I found it difficult at times to settle on the varieties, once the colour palette was decided it was much easier. We used a combination of garden roses ranging from a subtle natural hue, right through to a pinky peach. We teamed that with hydrangeas, stocks, clematis, lisianthus, amaranthus, bouvardia, dhalia, asclipeas and showstopping royal peach phaleanopsis orchids. We also used a beautiful selection of mixed foliage including passionflower vines, eucalyptus and fern. Our table plan was displayed on a large full-heigh t vintage-style mirror dressed with flowers. We used white vinyl decals for the ta ble names and place settings. Jake and I met doing Ten Tors and have spent a l ot of time on Dartmoor together, so we named our tables after Tors and pla ces we enjoy visiting including our favourite pub. Centrepieces were tall, gold stands with large flora l arrangements at the top in colours matching the theme. 41 REAL WEDDINGS