Ask the experts

Here is a selection of Q&As from Your Yorkshire Wedding magazine whether it be about flowers, hair and makeup, fashion, wedding themes, health & beauty, cakes, stationery, legal advice. If you would like your question answered by our experts, please email it to editor@youryorkshire.wedding

To view more Q&A's on a different topic, please select one from the list below.

Hot topic: Wedding worries

Our experts solve your wedding dilemmas

To dine for

To dine for

Q. What menu would work well for an April wedding?

A. Paul Robinson says: This season has an abundance of delicious, seasonal ingredients. The key trends I'm seeing are foraging, pickling and fermenting. Vegetables prepared in this way have all sorts of benefits to your wellbeing as well as ticking the trendy box. Couples are very focused on what's local, sustainable and healthy.

A spring menu should celebrate the end of the long, cold days by being light, colourful, and most of all, fresh! This is what we'd suggest to wow your loved ones:

❤ Starter. Seafood is a great way to start a meal as it's light and delicate. We'd suggest a tian of blackened cod, fresh crab, peeled prawns with watercress and sorrel mousse garnished with sour pickled vegetables.

❤ Main. It has to be lamb served with foraged and seasonal ingredients. We love wild garlic and herb roast spring lamb, nettle-mashed potato, purple sprouting broccoli and mint-pea purée with a rich red-wine glaze.

❤ Dessert. Finish off with a caramelised apple tarte tatin with clotted vanilla ice cream and hazelnut praline for a delicious showstopper.

Spring has sprung

Spring has sprung

Q. What flowers and styles do you suggest for a springtime theme?

A. Liz Burton says: Spring is such a wonderful time of year, when the gardens begin to bloom after the long, dark winter with blossom, narcissi and crocuses. With this in mind, a freshly picked vibe would be ideal for your bouquet and works brilliantly with a country or rustic theme.

This is the time for seasonal blooms. Think muscari, tulips, anemones and hyacinths. I also love ranunculi, lilacs, irises or lily of the valley, which the Duchess of Cambridge chose for her wedding. These can all be mixed with imported blooms such as roses and stocks to add a gorgeous scent to your venue.

For centrepieces, try planting flowering bulbs in bowls. It'd complement the theme and they can later be planted in your garden. Another lovely idea would be to place twigs of blossom in a tall glass jar and have small heart place settings, which your guests can write a message on and hang from the branches.

The language of cake

The language of cake

Q. We've started looking at wedding cakes but we're totally baffled by some of the terms involved. Help!

A. Debbie Gillespie says: With so many decisions to be made regarding size, portion count and design, the language involved can make things all a bit confusing. To help, I've created a glossary to make the process a little easier:

❤ Buttercream. A delicious combination of butter and icing sugar (American style) or butter, icing sugar and eggs (Swiss meringue style). It can be flavoured and coloured and used to fill or coat your cake. Buttercream doesn't withstand excessive heat so it's not suitable for hot and humid conditions.

❤ Dowels. Internal supports placed in each tier to prevent sinking and give vertical support, as the cake alone is not strong enough to support the weight of tiers above it.

❤ Dragees. A fancy name for small, hard sugar balls. They're commonly found in silver or gold and available in a range of sizes.

❤ Embossing. The technique of imprinting a pattern into sugar-paste icing. Diamond and cushion patterns are particularly popular.

❤ Flower paste or gum paste. Icing that is rolled very thin and is perfect for making sugar flowers. It's edible but not particularly palatable as it dries to a hard, brittle finish.

❤ Fondant or sugar paste. A soft, sweet icing that can be rolled and applied over a buttercream or ganache base to give a clean, smooth look. It can be embossed, moulded, draped and modeled for a range of decorative effects. Perfect for extreme weather conditions as it doesn't require refrigeration.

❤ Ganache. Chocolate is added to heated double or whipping cream to make a thick fudge-like icing – perfect for a crisp, clean look underneath fondant or on its own. It can also be whipped lightly for use as a filling.

❤ Lustre. A beautiful sheen, which can be applied to icing for a soft glow. It comes in the form of edible lustre sprays or dusts painted directly onto sugar paste.

❤ Naked cake. A bake without any buttercream or ganache covering so that all layers are fully visible.

❤ Semi-naked cake. Similar to a naked cake but with a thin layer of buttercream or ganache so the layers are just visible. It gives a rustic look but the slight covering provides a degree of protection to maintain the cake's moisture.

❤ Ombré. A technique where colours graduate from dark to light or vice versa.

❤ Rosette. A technique using frilled strips of sugar paste to create rose-like decorations.

❤ Royal icing. A soft icing, which can be spread or piped and dries to a hard finish – remember the teeth-cracking Christmas cakes with spiky icing? Used for delicate patterns, dots and intricate lacework.

❤ Tier. An individual cake level, made up of layers. Each level then stacks on top of each other.

With this ring...

With this ring...

Q. We love the idea of tying the knot outdoors but since researching it we've found out it's not legally recognised. What are our options?

A. Christine Berrisford says: A humanist ceremony, written and conducted by a celebrant, would be a great option for you. It gives you the opportunity to marry how you want and where you want – including outdoors.

For non-religious couples looking for a flexible, personal celebration, it gives you complete control. Unlike civil ceremonies at a licensed venue, humanist weddings are completely bespoke. There are no script templates and very few restrictions on location. You choose every element: the venue, your story, vows, symbolic or celebratory traditions, music and how to include your loved ones.

This type of wedding is not yet recognised by law in England and Wales, so couples must attend the register office to take care of formalities before or after the big day.

Humanists UK celebrants are highly trained, experienced people who'll guide you through the whole process and create your day your way.

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Berry's Jewellers
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