There was plenty of delicious food at Danielle and Glenn’s wedding. There were exotic canapes, such as mini kangaroo and black pepper pies and chorizo stuffed dates, as well as a traditional three course meal.
The wedding breakfast consisted of shared antipasto platters, followed by a trio of pork with fondant potatoes and for dessert, an amaretto parfait and salted caramel cheesecake. In the evening the newlyweds and their guests fuelled their dancing with bacon, chip and sausage butties.
There was also an amazing, four tiered wedding cake in ivory with a rose swirl design on the bottom tier. It had a peach ribbon and vintage style brooch decoration and was topped with fresh flowers. The beautiful cake had four delicious flavours – lemon, vanilla, carrot and spice apple.
The cake was made by the very talented Anita Criddle and it was served up to guests in the evening.