For a spring wedding, this can mean light sponges with citrus and floral flavours symbolising the growth of flowers and fruit, as well as the increase in sunlight. My Amalfi lemon and English elderflower signature sponge, or the slightly more classic Madagascan vanilla and English raspberry, are ideal choices for this time of year. In fact, springtime is a great season for cake flavours in general, as the weather is neither too cold nor too hot, which lends itself to a huge variety of options from carrot cake with Sicilian orange curd and matching Swiss merigne buttercream to red velvet cake with a light and creamy ermine buttercream. Of course, indulgent champagne cake is always in season! Organic floral arrangements in warmer and brighter shades can look especially lovely, whether in sugar flower form as I do, or with fresh flowers, paired beautifully with those light citrus and floral flavours. You might even experiment with the incorporation of a savoury flavour such as rosemary, to complement a wedding's natural vibe.