Floral wedding cakes are all the rage for spring weddings. Here’s a few ways to do it: • Decorate an entire iced cake with edible dried flowers

• Use sugar flowers or real flowers to adorn the tiers and base of the cake • Get your cake maker to hand-paint florals on your cake • Create a ghost layer with flowers in your cake

• Add florals to the flavour as well, such a lemon and elderflower, lavender and honey, rose and pistachio, or a gluten-free orange blossom polenta cake

Use the very best of seasonal produce in your menu. Asparagus, artichokes, wild garlic, Jersey Royal potatoes and Isle of Wight tomatoes are in season now, as are early cherries, apricots, grapefruit, and rhubarb. Spring lamb is undoubtedly a perfect main for meat eaters.

Refresh thirsty guests by serving up some deliciously herby and floral wedding cocktails like mojitos with loads of fresh mint and zingy lime, or an elderflower, gin and rosemary cocktail.  However, if the sun is shining and your reception is outdoors, 

that definitely calls for glasses of Pimm’s piled high with strawberries, mint and cucumber!

Freeze edible petals in ice cubes to garnish drinks.

Set up a pretty sweet buffet that your guests will want to dive head first into. Pop an assortment of retro sweets into jars and dishes, add mini macarons and brownies, then decorate with floral arrangements and a wedding sign.

The pastel colours of retro sweets work so well with spring themes.

If you want to offer a non-alcoholic option and something for kids, we love a fruity water station. Get big vintage-style drinks jars with taps, and fill with ice cubes, water and your choice of fruits, like lemon and lime, or watermelon.

Wheelbarrows are great ways to serve bottle of beer, soft drinks or mixers for a DIY bar. Find a rustic one and paint it to your colour scheme, fill with ice, add a wooden sign and serve up. Slices of lime in a little dish are great for beers and colas.

Instead of canapes, how about a grazing board that makes full use of the lovely spring colours? Serve meats, cheese, breads and dips that guests can pick from. Use bright, fresh colours like red and yellow heritage tomatoes, vibrant green pesto, 

pinky beetroot hummus, and pile high on slate or wooden boards with herbs tucked around them.