Danielle and Andrew opted for an old meets new style weddings cake; a tower of contemporary cupcakes topped with a traditional two tier baked beauty. Made by an old school friend, the cakes were iced white, filled with vanilla & buttercream and decorated with blue hearts and flowers. Topped with diamante initials, the newlyweds ended their memorable wedding day by cutting the cake.
The very next day the happy pair jetted off on honeymoon for a sun-drenched city break to Paris; chosen because they’d wanted to return ever since their trip to celebrate Danielle’s 21st birthday years earlier.
A day to remember, Danielle and Andrew would advise brides and grooms set a realistic budget and to take a few minutes away from their guests together so that the special, once in a lifetime moment can be taken in.