Wedding cakes normally come in cascading tiers of sweet delights but for one bride her wedding cake was a home made two-tiered pork pie.
When Ali and Steve Dyer got married on Saturday in Lawshall theirs was a wedding which reflected Steve’s rural occupation as a tree surgeon.
He and Ali, a pharmacy technician at Moreton Hall’s Croasdales, wanted an informal wedding with a farmhouse theme.
They married in their village church and celebrated at their village pub.
Paul Taylor, from Moreton Hall, who makes a range of customised cakes in his spare time, was invited to create the pork pie wedding cake and says it is probably the most unusual cake he has made.
Using 15lbs of pork from Eddis of Ely in St John’s Street, the whopping pie took six hours to bake but went down a treat with wedding guests at the couple’s reception at the Lawshall Swan.
Guests were invited to tuck into farmhouse pies and cheeses and enjoy a selection of cripsy apples.
Hay bales provided seating and there was Champagne and barrels of beer to add to the celebrations.
The couple also cut their unique cake using an axe just to complete the theme.
Danielle Curd, Ali’s daughter who helped to arrange the day, said: “Steve’s nan used to make pork pies which he loved so we decided to have a pork pie cake. Steve used to be a firefighter and is now a tree surgeon and they wanted a wedding which reflected things they love.”
Paul, who is a key account manager for motors at the Bury Free Press, said: “I’ve been making cakes for 30 years and it’s the strangest commission I’ve ever had.”