After their warming winter buffet meal, newlyweds Ettiene and Tamryn cut into a small, two tiered, red velvet wedding cake. The buttercream icing added to the cake’s rustic charm, and edible glitter made it sparkle in the candlelight. It was made by the Schweet Emporium, and tasted delicious. A tier was served to guests as dessert, alongside three other dishes.
Tamryn and Ettiene also gave each of their guests a jar of hot chocolate powder and marshmallows as a cosy wedding favour, and supplied jars of marshmallows for the guests to toast on the open bonfire. They also served up sherry for the guests to enjoy.
After their romantic winter wedding, the newlyweds celebrated their marriage with a honeymoon to Madagascar for a barefoot beach break. They spent two nights in the bustling city, and five nights enjoying the raw, natural beauty of Il Aux Nattes.