Here is a selection of Q&As from Your Sussex Wedding magazine whether it be about flowers, hair and makeup, fashion, wedding themes, health & beauty, cakes, stationery, legal advice. If you would like your question answered by our experts, please email it to firstname.lastname@example.org
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Q. What would be the perfect showstopping cake for a December wedding?
A. Annie Rogers says: Winter is all about warm flavours combined with deep colours and sparkle. Subtly spicy sponge cakes, perhaps carrot, as well as orange and cinnamon can be a lovely taste sensation for a winter wedding. Salted caramel chocolate cakes are still very popular adding a hint of indulgence to your day.
Many couples choose a red theme for their Christmas wedding cake, with sprays of beautiful deep red roses, mistletoe, glistening green holly garlands with bright red berries or even the oh-so Christmassy poinsettia.
For a January wedding, deep blues, silver and white, all help to bring a magical frosted feel. Silver sparkle, icicles, and snowflakes can all combine to make a beautiful centrepiece of a cake.
Q. What flavours and style of bake would you suggest to complement an autumn wedding?
A. Annie Rogers says: Moving into autumn, for many couples, means moving away from strawberry or lemon freshness and into chocolate or salted caramel heaven. Fruitcakes can be more popular during the autumn months too, with couples opting for a lower tier in a rich brandy-soaked bake covered in marzipan and fondant or royal icing.
Naked or semi-naked cakes are making way for the more unusual creations, with the geode style taking centre stage for those wanting to make a statement. As for floral drama, a simple poppy might be all that's needed, particularly during November, to create a bake to remember.
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