My first wedding cake for May was delivered to the heart of the New Forest at Rhinefield House.
The room was beautifully decorated and the cake matched the colour and theme of the wedding. I finished assembling the cake at the venue.
The cake tiers were red velvet, zesty lemon and fresh rasberry and vanilla. The top tier was a raspberry and vanilla gluten free sponge which was topped with bride and groom toppers dressed outfits that matched the bride and groom.