Scott made the wedding cake, and the guests were surprised to hear it was homemade! He spent a long time practicing his icing technique, and it paid off! The cake was made of chocolate sponge with a buttercream filling, covered in white fondant icing. It was displayed on a swan stand, and wrapped in pink ribbon to tie in with the subtle pink décor touches.
Although Scott and Liesbet were married in May, they went on honeymoon in August, which was a nice way to spread out the joy! It also meant they could spend some time after the wedding with friends and family members who’d travelled to see them.
They enjoyed spending their first married holiday as husband and wife in Mauritius, which they described as being like paradise. Liesbet advices any brides planning their wedding to make sure they take time to take it all in and enjoy it “as the time does really fly by”!