Our wedding featured a LOT of cake, I baked my own wedding cake and then we asked our lovely guests to bring bakes which were the pudding course of our main meal (a posh picnic afternoon tea).
For the main cake, I made a three-tiered cake with a different flavour in each layer. The bottom was a carrot cake with cream cheese filling, the middle a rose cake with a raspberry filling and the top a gluten-free lemon and almond cake.
The whole thing was covered in a very light buttercream and I used our confetti flowers to decorate.
Here’s a small selection of photos (from the brilliant Elizabeth Alice Holt).