One of the most commonly cited cost-cutting tips (and one I've mentioned on Tipmine before) is to abolish the dessert course of your wedding breakfast and serve wedding cake instead.
While this is definitely a budget-friendly option, its not the most exciting finish to your first meal as man and wife.
James and Jen Middlehurst, from Kalm Kitchen caterers, suggest tippinng the concept on its head:
"I am not that keen on serving a piece of sponge cake for pudding but there are a million desserts which you can incorporate into a tower and can then be broken down and garnished to make a truly stylish pud," advised Jen.
How about a sophisticated croquembouche (like a posh profiterole tower) or a tiered pavlova, or even (and this is a Kalm Kitchen creation) a chocolate brownie and honeycomb ice cream dessert tower extravaganza!?
The main point is that budget doesn't have to mean boring, just think outside the box.
