Southern-Style
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Brooke and Mike
14. Cake—Joy Cowart, a family friend, came through with two of the tastiest, prettiest cakes I have ever seen. Fresh hydrangea ornamented the brides cake. The only problem was that the hydrangea were not conditioned as well as they should have been by the flower lady…me! The stems should have
The
chocolate grooms c
ake was so good it was sinful.
For the children’s area we ordered a two layer cake from Rolen’s Bakery (our all time favorite for birthdays and special events) with a wedding Mickey and Minnie mouse topper that I ordered from Disney online. The top layer was blue polka dotted on white icing. The bottom had blue stripes. The caterer also put special goodies on the children’s table. The flower girl, our granddaughter, Lily Clare Butterworth, was "in charge" of that area, along with cousins, Hannah, Rebecca, Mallory and Mary Elle Burson. We were not quite quick enough to get a picture of the "whole" cake
15.Catering—Faye Jacobs and Carolyn Brown at Pans and Petals came highly recommended by a good friend for whom they have catered three weddings. We wanted a southern menu and that included boiled peanuts. We bought a full bushel of boiled peanuts at McNeil Farms and they were a real hit. Carolyn suggested just a sample of the food in the dining room, with the full buffet outside. Faye suggested that we use regular dinner napkins for the buffet, cocktail napkins for the bar and the personalized napkins for the cake.
This table in our dining room held just enough food to hold a guest over
until they made it through the family room to the bar in the sunroom and
onto the food under the carport and tables set up throughout the back yard.
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