Talbooth Restaurant in Dedham, which sits in an idylic location beside the river Stour, was the beautiful rural venue for Danielle and Andy's wedding in July.
The sun was shining as I set up their wedding cake in the marquee in readiness for their celebrations. Made from 4 tiers, their cake was a delicious mix of Chocolate Orange, Strawberries & Champagne, Lemon & Elderflower and Raspberries & White Chocolate sponges, all covered in a luxurious finish of textured white chocolate ganache.
Non-edible fresh flowers, supplied by Courts of Rayleigh, were carefully sealed to protect the cake from any sap before I arranged then across the cake. The cake was then topped with a lovely personalised wooden topper sourced from Etsy.
Huge congratulations to Andy & Danielle. Wishing you both every happiness for the future xx
