My beautiful wedding cake

Here are some photos, courtesy of Amelia (who made my cake) of my beautiful wedding cake- she really did us proud and made a wonderful job of it. It was delicious too. My wedding cake was a typical traditional fruit cake with marzipan and icing. I was really worried about how it would arrive to Spain from Portugal after a long car journey with quite a few curves to go round. Luckily, it arrived without any problems, only for my boyfriend to trip up when my stepdad and him were transfering it from the car to a room in Casa Pepe!!! Fortunately, they didn´t drop the cake and it was unharmed!

Casa Pepe-Wedding Reception Dinner

I´ve been absent lately due to getting married and the honeymoon. The day turned out to be absolutely perfect, exactly as I had imagined it and everyone enjoyed it. We held the wedding reception in a hotel & restaurant,Casa Pepe (unfortunately their webpage is only in Spanish), located on the Ctra. of Carrión de Calatrava in Ciudad Real, which is famous for weddings especially the quantity and quality of their food. The hotel has two salons for weddings, one larger salon which holds up to 450 guests and a smaller room,which can seat up to 250 guests. As our wedding was only a small affair, we were in the small salon. However, they also have a wonderful restaurant, which is worth visiting if you are in the area.

This is the meal we chose as our wedding dinner:

Welcome Cocktail:

Appetizers: Mini regional tartelets filled with pisto (the Spanish version of ratatouille)
Iberian ham
Manchego cheese
Roasted Almonds
Mini regional tartelets with Lomo de Orzo (pork loin in olive oil)
Mini cornets of cod brandade
Chinese style tuna

Drinks: Choice of Beer, Wine, Soft drinks, Cava & orange or Martini cocktails


Three-dimensional starter: Octopus kebab with cream of cauliflower soup
Mini salad of goats cheese & cured venison
Cod Carpaccio with hake sushi

First Course: Lobster salad with truffle vinaigrette & tropical fruits

Main Course: Choice of: Roast suckling pig confit served with roast apple & chestnut purée
Sea bass loin in a Jerez sherry sauce

Dessert: Pineapple Carpaccio with tropical fruit and yoghurt ice-cream

After-dinner: Coffee, Cider, Cava and Liqueurs

Wine Cellar: Requiebro Verdejo
Barbarrosa Rosado
Altozano Tinto

As I am a fusspot and I´m not keen on fish or seafood, I had a special menu apart, which differed only slightly: in the three-dimensional starter I had the goats cheese salad, mini cornets of paté, porcini risotto and for my first course I had ricotta cheese and spinach ravoli. Everything was delicious but unfortunately due to nerves or excitement, I couldn´t really eat much!