May is a fabulous month, suddenly the wisteria has appeared everywhere in full bloom and the road-sides are billowing with cow parsley, and from now onwards it’ll also be the month to remember as the anniversary of my daughters wedding,
Family and friends helped get everything ready on Saturday, kitting out the marquee in a field, turning it into a happy, magical place for us all to get together and celebrate Katie and Robs’ marriage.
My job was to do the flowers and make the wedding cake.
The bouquets were simple to make, using pale peonies, a mix of bright and softly coloured roses and wine-red sweet-william.
I used lots of moss and flowers to decorate the tables, making big moss-balls studded with flowers and small gold coloured vases with an assortment of roses, peonies, magnolia flowers from the tree in our garden.
The wedding cake was made from a recipe by Frances Quinn, winner of The Great British Bake-Off in 2013. It’s a great recipe, easy to follow, each cake-layer is sandwiched with lemon curd, a mascarpone/lemon mix and a scattering of raspberries, then sprinkled with edible flowers.
The flowers were from Maddocks Farm Organics in Devon, arriving in perfect condition by post in small, strong boxes, including a small box of ice-sachets to keep it all fresh.
Finally here’s me and Katie
The week didn’t always run smoothly, but above all it’s given us the opportunity to draw even closer together, and spend time making it the best wedding day that we could for Katie and Rob.
I had lots of help, from my two sons, but most especially from my husband Clive, who quietly stepped in when I was running out of time, and amongst many other things, made some of the cakes, adjusted the props for the flowers – I know, he is multi talented- and made endless cups of tea for me.
photos: me & various kind guests.