Hello Hello!
Apologies for my lack of blogging…the wedding season is in full gear, and my focus is primarily on my remaining 2009 brides and grooms! Not far behind our my 2010 couples -so excited to begin the next stage of planning together!

I was able to sneak away last weekend to attend one my best friends wedding. Geoff Morris and I went to college together at the University of Montana back in the mid nineties – wow! That seems like just yesterday! He married a wonderful women – I know he and Kristin will live a blessed life together!

My husband Rob was unable to attend due to work conflicts – so I took my best friend Jenn, who also attended the U o f M! We had a fun and relaxing long weekend connecting with old college chums in the majestic Colorado Rocky Mountains.

Geoff and Kristin had some fabulous, unique touches that reflected their personal style. Some of my favorite personal touches were the ice cream scooper guest favor and ice cream sundae bar at the reception- Kristin loves ice cream! I also thought the idea to have a beautiful “coffee table” photography book, as your guest book was a great idea – I loved flipping through the book, finding the perfect page to sign! The venue was a true representation of Geoff – the backdrop to their ceremony was a pristine river that is well know for fly fishing and Beaver Creek Ski Resort.

Enjoy the photos!

Lynne Baron out did herself on this one.  Wait till you see the photos from tomorrow – I am blessed to have Lynne as my partner in crime!  Looking forward to a fabulous wedding tomorrow!

Finally…the wedding on Lummi Island!  The day was wonderful – the temperature was perfect, the rain held off, and everyone involved in the day was in great spirits!  Thank you Kate and Farrell for letting me take part in your celebration – and what a celebration it was!

So Many Wedding Traditions, So Little Time….

This wedding season, I am honored to be working with couples and families from all over the western half of the US…and even have one bride from Canada! They all have unique family traditions, cultural customs and spiritual beliefs. There are so many different wedding practices in our world, it sometimes gets down right confusing on what we are supposed to do, and not do, and even when and where we are suppose to do it – even I get confused!   I was going to write a huge blog on different wedding practices - it got long, and real wordy…

I needed to simplify, so I decide to share a fabulous article I found on theknot.com. about wedding cakes.  As you get to know me, you will learn that I love wedding cake … a lot. This article is super interesting, but you will still have a ton of questions on cultural and spiritual customs and traditions – play around on the theknot.com or google some different terms – you will get more information then you ever imagined.  I would also sit down with your families to learn about unique traditions that will make your day extremely meaningful and  memorable for all!

Wedding Cakes: A World Tour of Wedding Cake Traditions

Wedding customs and rituals vary significantly around the world, and the cake is no exception. Here’s a roundup of wedding cake traditions from around the globe.

Asia

Japan: Many Japanese actually use imposter cakes at wedding receptions. Made of artificial rubber, these faux confections are iced with wax — and even feature a slot for the bride and groom to insert a knife. Believe it or not, some models have even been known to produce a puff of steam! Other dupes consist of elaborately frosted Styrofoam dummy cakes. While the imposters are just for show, sheet cakes hiding out in the kitchen are cut and served to guests.

Korea: Many American-style wedding cakes would be considered too sweet for Koreans. They opt instead for a cake made of ground steamed rice covered in red bean powder. A tiered sponge cake covered in nondairy whipped cream is also a popular treat.

China: The traditional Chinese wedding cake is a massive, many-layered creation known as lapis Surabaya. The layers represent a ladder of success for the couple. Traditionally, the bride and groom cut the cake from the bottom up, starting with pieces for each parent and grandparent, who are all fed by the newlyweds.

British Isles

Great Britain: A fanciful fruitcake takes center stage at British weddings. Usually the cake is made with cognac-soaked dates, prunes, raisins, currants, and orange peel, to create a very moist cake. Popular frostings include marzipan, brandy butter, or fondant. And rather than saving a piece for their first anniversary, Brits hang on to the entire top tier, called the christening cake, until the birth of their first child.

Ireland and Scotland: Fruitcakes are also popular in Ireland and Scotland, where the heady, three-tiered confection is often times laced with bourbon, brandy, or whiskey and each layer is spread with almond paste.

Caribbean Islands

Caribbean: Caribbean couples traditionally feast on fruitcakes. The cake is often dark and filled with dried fruits and sherry, wine, or rum.

Bermuda: In Bermuda, it’s common to have a small cedar sapling top off a wedding cakes. The sapling is said to symbolize the couple’s growing love, and is usually replanted after the ceremony.

West Indies: Party guests in the West Indies pay for a lucky peek at the wedding cake hidden under a fine white tablecloth. Here a rum-laced fruitcake is the sweet of choice.

Central Europe

Germany: Though American-style wedding cakes are slowly making their way into Europe, countries such as Germany are hanging onto their own traditions. German couples often serve up a rich nut or genoise sponge cake to their guests. The cake is usually laced with liqueur or syrup; filled with jam, marzipan, or nougat; and covered in fondant or ganache. Any use of artificial coloring on a cake is considered a major faux pas.

France: The French traditionally serve up what is known as a croquembouche. This tall tower of cream-filled pastries is coated in caramel and formed into a pyramid shape, and makes quite a statement.

Italy: Wedding cakes are regional in Italy, and in some areas cake is not served at all. At those where they are, taste trumps decoration. In many areas, the custom is to serve a mille-foglia, an Italian cake made from layers of light filo pastry, chocolate, and vanilla creams, and topped with strawberries.

Eastern Europe

Lithuania: In Lithuania, the wedding cake is actually a cookie-like pastry shaped into a Christmas tree. Baked to a sunny yellow hue, the pastry, called a sakotis, displays fresh flowers and herbs protruding from the top peak.

Ukraine: Ukrainian couples share a type of wedding bread known as Korovai. Decorated with designs representing eternity and the joining of the two families, the bread is considered a sacred part of the wedding feast.

-Sarah Doyle