The cake weighed a hefty 14kg, and was made of five layers of gluten-free, dark chocolate mud cake. Edward made it over five days before the wedding, and covered it in a delicious white chocolate ganache icing. The amazing cake was well received by guests, particularly those with a sweet tooth, and it was served up on platters for them to enjoy.
Three days after the wedding the couple jetted off to Hawaii to relax and enjoy the warm weather. Tanya and Edward spent their perfect first weeks as husband and wife enjoying the beach and Mai Tai cocktails that come with Hawaii life. They described it as ‘just what they needed’ after planning a wedding!