Hello, I'm Jules. Hello, I'm Sarah. And welcome. Welcome to Jules and Sarah the podcast,

where actually it is a continued conversation from previous podcasts about cake fillings.

Now, a reason why this has come to my attention is we have just started wedding planning and

now you're going to start getting into the bridal content of Jules

and Touch. But one question that they did ask, because we're having a wedding planner,

was, on what kind of cake? And when would you like to cut the cake? And I was like, oh my God,

I've not thought about any of this. Because I am a big fan of a cake at weddings, a big, big fan.

And it actually, it distresses me when people don't eat the cake.

And I actually always make a very, very poignant point of eating the cake at the wedding.

Yes.

Now, we might, Sarah, have the cake cutting before we have sit down and then actually serve the cake afterwards.

So we cut it. We do coffee. Yeah, we cut it. People go away and slice it up, do all of that.

And then after dinner, coffee comes out, cakes there. Gorgeous, absolutely gorgeous. My friend Tess

had a perfideral cake.

Oh, I have seen them.

Yeah, which was the pudding.

It then became the pudding.

I like that.

I like that.

So there's no waste.

I don't like food waste.

No.

...