Tuesday, 07 May 2013
The QVB Tea Rooms, the most fragrant autumn blooms and a towering, elegant cake made for a lovely weekend wedding. I’d been looking forward to Jess and Scott’s wedding for over a year now after Jess first got in contact, and I wasn’t disappointed with the elegant occasion. It was a joy to put together Jess’s delicious bouquet of David Austin roses, cabbage roses and sweet peas, with her bridesmaids carrying similar bouquets with complementary hints of lavender and mauve.
In keeping with the vintage feel of The Tea Rooms venue, I styled the centrepieces up with vintage books, teapots and cups, plus an array of recycled jars (some collected by the bride and some from my own collection). Purple sweet peas, hyacinths, jonquils and lavender filled the room with beautiful scents. Topping it all off was the four-tiered red velvet and chocolate mud butttercream cake, decorated with fresh roses and lisanthus. Gorgeous.