Autumn is a season made for gatherings and cosy suppers. The seasons have shifted, the light is golden, the leaves are crunchy and there are acorns everywhere! What better way to celebrate the change of season than around a beautifully styled autumnal table with friends and family!
Here’s some ideas on how to make a relaxed but cosy Autumn table fit for a feast!
- Start with your base - begin by choosing an a colour palette to anchor the table. Select a tablecloth that echoes your favourite season’s tones, such as the KaHo Blue and Pink Trellis or the Green Trellis Print.
2. Layer textures - try adding some rattan or woven placemats to add depth and break up the colours. Pair with neutral plates, crockery and glassware. Add napkins, either matching the tablecloth or in a KaHo Stripe print. 
3. Gather flowers and foraged elements - make use of fresh flowers, like Dahlia's and Dried Hydrangeas, in addition to seed heads, grasses and leaves. Celebrate the season through natural pieces, like pumpkins and fruit.
4. Add candles for flickering light. Vary heights and consider weaving in fairy lights or lanterns for those darker evenings.
5. Embrace imperfection - don’t strive for symmetry or perfection - nature isn’t perfect and that’s what makes it beautiful. Let your table feel relaxed and lived-in!
Autumn calls for not only beautiful cosy tables but also something sweet - this Mary Berry Carrot and Walnut cake is the only carrot cake recipe you will ever need!!
Mary Berry's carrot and walnut cake with cream cheese icing recipe:
Ingredients:
- For the cake250 ml sunflower oil
- 4 large eggs, beaten
- 225 g light muscovado sugar
- 200 g carrots, peeled and coarsely grated
- 300 g self-raising flour
- 2 tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground ginger
- 75 g walnuts, shelled and chopped, plus 8 halves (to decorate)
For the icing
- 50 g butter (room temperature)
- 25 g icing (confectioners') sugar
- 250 g full-fat cream cheese (room temperature)
- 3 drops of vanilla extract
Step-by-step:
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment.
- In a large bowl, combine all the ingredients for the cake mixture. Spoon the mixture evenly between the tins.
- Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.
- Make the icing: measure the butter, icing sugar, cream cheese, and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
- Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.