Natalie and Christopher had a double stacked, three tiered, round wedding cake. Each tier was a different flavour; the base was chocolate mud cake, the middle was white chocolate mud cake and the top tier was gluten free orange and poppy seed cake. The sponge was covered in Christopher’s grandfather’s homemade marmalade, before being covered in fondant icing, which was decorated with the same lace pattern as Natalie’s dress. The cake was created by Emma’s Cake Creations in Toowoomba, and was served up as dessert.
The day after the wedding was Natalie’s birthday, so after spending the day celebrating that, they set off for honeymoon the following day. The couple visited Patong Beach in Phuket, Thailand, for a tropical getaway. It was the perfect end to a perfect wedding, and gave the couple a chance to relax and enjoy each other’s company as husband and wife, before they had to get back to work on their farm!